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33
Poultry
Beef
Veal
Food Amount/
weight
Accessories Level Oven mode Temperature Cooking time
in min.
Chicken, whole 2.65 lbs
(1.2 kg)
wire rack + baking
pan
2 Combination 360 - 375 °F
(180 190° C)
50 - 60
Chicken, halved per 1 lbs
(0.4 kg)
wire rack + baking
pan
2 Combination 360 - 375 °F
(180 190° C)
35 45
Chicken breast per 0.33 lbs
(0.15 kg)
perforated +
baking pan
3
1
Steam 210 °F (100° C) 15 25
Chicken piece per 2.65 lbs
(0.12 kg)
wire rack + baking
pan
2 Combination 360 - 390 °F
(180 200° C)
20 35
Duck, whole 4.5 lbs (2 kg) wire rack + baking
pan
2 Combination 340 °F (170° C) 60 80
True Convec-
tion
410 °F (210° C) 15 - 20
Duck breast* per (0.35 kg) wire rack + baking
pan
2 Combination 340 - 360 °F
(170 180° C)
10 - 15
Turkey, whole,
unstuffed
8 - 11 lbs wire rack + baking
pan
1 Combination 325 °F (165° C) 15 - 75
Turkey, whole,
unstuffed**
12 - 14 lbs wire rack + baking
pan
1 Combination 325 °F (165° C) 80 - 95
Rolled turkey roast 3.5 lbs (1.5
kg)
wire rack + baking
tray
2 Combination 300 - 320 °F
(150 160° C)
70 90
Turkey breast 2 lbs (1 kg) wire rack + baking
tray
2 Combination 300 - 320 °F
(150 160° C)
60 80
* Sear first
** Use baking pan 1
5
/
8
" deep (see Additional Accessories)
Food Amount/
weight
Accessories Level Oven mode Temperature Cooking time
in min.
Pot-roast beef* 3.5 lbs
(1,5 kg)
Wire rack + baking
pan
2 Reheat 285 - 300 °F
(140 - 150° C)
100 - 140
Fillet of beef,
medium*
2 lbs (1 kg) Wire rack + baking
pan
2 Reheat 340 - 360 °F
(170 - 180° C)
20 - 28
Thin slice of roast
beef, medium*
2 lbs (1 kg) Wire rack + baking
pan
2 True Convec-
tion
340 - 360 °F
(170 - 180° C)
40 - 55
Thick cut of sirloin,
medium*
2 lbs (1 kg) Wire rack + baking
pan
2 True Convec-
tion
340 - 360 °F
(170 - 180° C)
45 - 60
* Sear first
Food Amount/
weight
Accessories Level Oven mode Temperature Cooking time
in min.
Veal, bone-in 3.5 lbs
(1.5 kg)
wire rack + baking
pan
2 Combination 320 - 360 °F
(160 180° C)
50 70
Veal, loin* 2 lbs (1 kg) wire rack + baking
pan
2 Combination 320 - 360 °F
(160 180° C)
15 - 25
Breast of veal,
stuffed
3.5 lbs
(1.5 kg)
wire rack + baking
pan
2 Combination 285 - 320 °F
(140 160° C)
75 - 120
* Sear first
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