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en Tested for you in our cooking studio
30
Type of heating used:
■ ‚ CircoTherm hot air
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Temperature in
°C
Cooking time in
mins.
Beef
Slow roast joint wire rack 2 ‚ 130-140* 40+40
Top side / Top rump wire rack 2 ‚ 160-170* 30+25
Lamb
Leg (bone-in) wire rack 2 ‚ 160-170* 30+25
Shoulder (bone-in) wire rack 2 ‚ 160-170* 25+20
Shoulder (boned and rolled) wire rack 2 ‚ 170-180* 25+25
Rack of lamb wire rack 2 ‚ 180-190* 25+25
Pork
Roast joint wire rack 2 ‚ 180-190* 35+35
Loin joint wire rack 2 ‚ 170-180* 30+30
Belly wire rack 2 ‚ 160-170* 30+25
Gammon joint wire rack 2 ‚ 160-170* 30+30
Poultry
Chicken, whole wire rack 2 ‚ 170-180* 25+25
Chicken, portion (je 200-250 g) wire rack 2 ‚ 190-200* 35-45
Chicken, quarter (je 450 g) wire rack 2 ‚ 180-190* 40-60
Duck, 2-3 kg wire rack 2 ‚ 180-190* 20+20
Turkey, crown wire rack 2 ‚ 160-170* 20+15
Turkey, drumstick wire rack 2 ‚ 160-170* 25+25
Turkey, whole, 3-4 kg wire rack 2 ‚ 160-170* 15+10
Turkey, whole, 4,5-12 kg wire rack 2 ‚ 160-170* 12+12
Meat dishes
Meat loaf cookware, uncovered 2 ‚ 170-180* 20+35
Casserole
Diced meat (beef, pork, lamb) cookware, covered 2 ‚ 140 60+120
Braising steak cookware, covered 2 ‚ 140 65+120
Chicken pieces (boned) cookware, covered 2 ‚ 140 70+110
Complete meal
With beef wire rack + wire rack + universal pan 4+1 ‚ 160, then 200
(yorkshire pud-
ding)
weight of meat (see
table above) + 15-25
for yorkshire pudding
With chicken wire rack + wire rack + universal pan 4+1 ‚ 180 weight of chicken (see
table above)
* Preheat
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