Loading ...
Loading ...
Loading ...
! /
FOOD WEIGHT | ACCESSORIES OVEN MODE TEMPERATURE | COOKING
1 I
TiME
BEEF
Pot-roasted beef* 3.5 Ibs. Wire rack + baking Reheat 285 - 300°F 100 - 140
(1.5 kg) pan (level 2) (140 - 150°C) rain.
Filet of beef, medium* 2 Ibs. (1 kg) Wire rack + baking Reheat 340 - 360°F 20 - 28 rain.
pan (level 2) (170 - 160°C)
Thin slice of roast 2 Ibs. (1 kg) Wire rack + baking European Conv 340 - 360°F 40 - 55 rain.
beef, medium* pan (level 2) (170- 180°C)
Thick slice of sirloin, 2 Ibs. (1 kg) Wire rack + baking European Conv 340 - 360°F 45 - 60 rain.
medium* pan (level 2) (170- 180°C)
VEAL
Veal, bone-in 3.5 Ibs. Wire rack + baking Steam Conv 320 - 360°F 50 - 70 min.
(1.5 kg) pan (level 2) (160 - 160°C)
Veal loin 2 Ibs. (1 kg) Wire rack + baking Steam Conv 320 - 360°F 15 - 25 rain.
pan (level 2) (160 - 160°C)
Breast of veal, stuffed 3.5 Ibs. Wire rack + baking Steam Conv 285 - 320°F 75 - 120 rain.
(1.5 kg) pan (level 2) (140 - 160°C)
PORK
Bone-in without rind
Bone-in with rind
3.5 Ibs.
(1.5 kg)
3.5 Ibs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Wire rack + baking
pan (level 2)
Pork chop, boneless* 1.2 Ibs. Wire rack + baking
(0.5 kg) pan (level 2)
Fillet in puff pastry 2 Ibs. (1 kg) Baking pan (level 2)
Smoked pork on the 2 Ibs. (1 kg) Wire rack + baking
bone pan (level 2)
Smoked pork ribs 1 lb. (0.4 kg) Baking pan (level 2)
Rolled roast 3.5 Ibs. Wire rack + baking
(1.5 kg) pan (level 2)
OTHER
Steam Conv
Steam/
Steam Conv
European Conv
Steam Conv
Steam Conv
Steam Conv
Steam
Steam Conv
320 - 360°F
(160 - 180°C)
210°F (99°C)/
285 - 320°F
(140 - 160°C)
410 - 430°F
(140 - 160°C)
285 - 320°F
(140 - 160°C)
360 - 390°F
(180 - 200°C)
250 - 285°F
(120 - 140°C)
210°F (99°C)
340 - 360°F
(170 - 180°C)
50 - 70 min.
20 - 25 min.
40 - 50 min.
20 min.
75- 120 min.
40 - 60 min.
60 - 70 min.
45 - 60 min.
70 - 80 min.
Meat loaf (made from 1.2 Ibs. Baking pan (level 2) Steam Conv 340 - 360°F 45 - 60 min.
ground meat) (0.5 kg) (170- 180°C)
Boned leg of lamb 3.5 Ibs. Wire rack + baking Steam Conv 340 - 360°F 60 - 80 min.
(1.5 kg) pan (level 2) (170 - 180°C)
Loin of lamb on the 3.5 Ibs. Wire rack + baking Steam Conv 320 - 360°F 15 - 25 min.
bone* (1.5 kg) pan (level 2) (160 - 180°C)
Wiener sausages - Perforated (level 3) + Steam 175 - 185°F 12 - 18 min.
baking pan (level 1) (80 - 85°C)
FiSH
Whole per 0.66 Ibs. Perforated (level 3) + Steam 175 - 195°F 15 -25 min.
(0.3 kg) baking pan (level 1) (80 - 90%)
Fillet per 3.5 Ibs. Perforated (level 3) + Steam 175 - 195°F 10 -20 min.
(1.5 kg) baking pan (level 1) (80 - 90%)
Trout, whole per 0.5 Ibs. Perforated (level 3) + Steam 175 - 195°F 12 - 15 min.
(0.2 kg) baking pan (level 1) (80 - 90%)
* Sear first
** Use baking pan 1-5/8" deep (see Additional Accessories)
English 19
Loading ...
Loading ...
Loading ...