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Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Put some water in the tray to prevent
dripping fat from burning.
Turn the roast after 1/2 - 2/3 of the
cooking time.
Baste meat joints with their own juice
several times during roasting.
11.10 Thermaflow® - Main Oven
Roasting
Food Temperature (°C) Time (min)
Beef / Beef boned 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 mi‐
nutes over
Mutton / Lamb 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 mi‐
nutes over
Pork / Veal / Ham 170 - 190 30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 mi‐
nutes over
Chicken 180 - 200 20 - 25 minutes per 0.5 kg (1 lb) and 20 minutes
over
Turkey / Goose 170 - 190 15 - 20 minutes per 0.5 kg (1 lb) up to 3.5 kg (7
lb) then 10 minutes per 0.5 kg (1 lb) over 3.5 kg
(7 lb)
Duck 180 - 200 25 - 35 minutes per 0.5 kg (1 lb) and 25 - 30 mi‐
nutes over
Pheasant 170 - 190 35 - 40 minutes per 0.5 kg (1 lb) and 35 - 40 mi‐
nutes over
Rabbit 170 - 190 20 minutes per 0.5 kg (1 lb) and 20 minutes
over
11.11 Grilling in general
WARNING!
Always grill with the oven
door closed.
• Always grill with the maximum
temperature setting.
• Set the shelf into the shelf position as
recommended in the grilling table.
• Always set the deep pan to collect the
fat into the first shelf position.
• Grill only flat pieces of meat or fish.
The grilling area is set in centre of the
shelf.
11.12 Dual Grill - Top Oven
Food Time (min) Shelf position
Bacon Rashers 5 - 6 3
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