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Tested for you in our cooking studio en
35
Type of heating used:
■ ‚ CircoTherm
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature
in °C
Time in min.
Beef
Slow roasting joint wire rack 1
‚
140-150 35+40
Top side / Top rump wire rack 1
‚
160-170 30+25
Lamb
Leg (bone-in) wire rack 1
‚
160-170 25+25
Shoulder (bone-in) wire rack 1
‚
160-170 25+20
Shoulder (boned and rolled) wire rack 1
‚
170-180 25+25
Rack of lamb*** wire rack 1
‚
180-190* 15+25
Pork
Roasting joint wire rack 1
‚
180-190 30+35
Loin joint wire rack 1
‚
180-190 35+35
Belly wire rack 1
‚
170-180 30+25
Gammon joint wire rack 1
‚
160-170 30+30
Poultry
Chicken, whole wire rack 1
‚
170-180 25+15
Chicken, portion, 200-250 g each** wire rack 1
‚
190-200 35-45
Duck wire rack 1
‚
180-190 25+20
Turkey, crown**** wire rack 1
‚
150-160 20+15
Turkey, thighs wire rack 1
‚
170-180 25+30
Turkey, whole, 4-8 kg wire rack 1
‚
150-160 12+12
Meat dishes
Meat loaf cookware, uncovered 1
‚
170-180 20+35
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 + 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 + 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
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