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en Tested for you in our cooking studio
40
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature
in °C
MW power
in watts
Time in min.
Beef
Slow roasting joint cookware, uncovered 1
‚
140-150 - 35+40
Top side / Top rump cookware, uncovered 1
‚
160-170 - 30+25
Lamb
Leg (bone-in) cookware, uncovered 1
‚
160-170 - 25+25
Shoulder (bone-in) cookware, uncovered 1
‚
160-170 - 25+20
Shoulder (boned and rolled) cookware, uncovered 1
‚
170-180 - 25+25
Rack of lamb*** cookware, uncovered 1
‚
180-190* - 15+25
Pork
Roasting joint cookware, uncovered 1
‚
180-190 - 30+35
Loin joint cookware, uncovered 1
‚
180-190 - 35+35
Belly cookware, uncovered 1
‚
170-180 - 30+25
Gammon joint cookware, uncovered 1
‚
160-170 - 30+30
Poultry
Chicken, whole cookware, uncovered 1
‚
170-180 - 25+15
Chicken, portion, 200-250 g
each**
cookware, uncovered 1
‚
190-200 - 35-45
Duck cookware, uncovered 1
‚
180-190 - 25+20
Turkey, crown**** cookware, uncovered 1
‚
150-160 - 20+15
Turkey, thighs cookware, uncovered 1
‚
170-180 - 25+30
Turkey, whole, 4-8 kg***** universal pan 1
‚
150-160 - 12+12
Meat dishes
Meat loaf cookware, uncovered 1
‚
170-180 - 20+35
Meat loaf, 1 kg + 50 ml water cookware, uncovered 1
‡
170-190 360 30-40
Casserole
Diced meat (beef, pork, lamb),
500 g meat
cookware, covered 1
‚
140* - 100-120
Braising steak cookware, covered 1
‚
140 - 65+60
Chicken pieces (boned), 500 g
meat
cookware, covered 1
‚
140* - 90-100
Complete meal
With beef wire rack + uncovered cook-
ware on wire rack
3+1
‚
160, then 200
(Yorkshire Pud-
ding)
- calculation for meat
(see table above) +
15-25 for Yorkshire
Pudding
With chicken wire rack + uncovered cook-
ware on wire rack
3+1
‚
180 - calculation for
chicken (see table
above)
* Preheat
** skin side down
*** without fat layer (best and neck), do not turn
**** bone side down, do not turn
***** turn after app. 1 hour
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