Loading ...
Loading ...
Loading ...
English 63
Turkey breast 2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Steam
Convection
300 – 320üF
(150 – 160üC)
60 – 80 min.
Beef
Pot-roasted beef* 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Reheat 285 – 300üF
(140 – 150üC)
100 – 140
min.
Filet of beef,
medium*
2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Reheat 340 – 360üF
(170 – 180üC)
20 – 28 min.
Thin slice of roast
beef, medium*
2 lbs. (1 kg) Wire rack + baking
pan (level 2)
True Convection 340 – 360üF
(170 – 180üC)
40 – 55 min.
Thick slice of sirloin,
medium*
2 lbs. (1 kg) Wire rack + baking
pan (level 2)
True Convection 340 – 360üF
(170 – 180üC)
45 – 60 min.
Veal
Veal, bone-in 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam
Convection
320 – 360üF
(160 – 180üC)
50 – 70 min.
Veal loin 2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Steam
Convection
320 – 360üF
(160 – 180üC)
15 – 25 min.
Breast of veal,
stuffed
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam
Convection
285 – 320üF
(140 – 160üC)
75 – 120
min.
Pork
Bone-in without rind 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam
Convection
320 – 360üF
(160 – 180üC)
50 – 70 min.
Bone-in with rind 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam/
Steam
Convection
True Convection
210üF (100üC)/
285 – 320üF
(140 – 160üC)
410 – 430üF
(140 – 160üC)
20 – 25 min.
40 – 50 min.
20 min.
Pork chop, boneless* 1.2 lbs.
(0.5 kg)
Wire rack + baking
pan (level 2)
Steam
Convection
285 – 320üF
(140 – 160üC)
75 – 120
min.
Fillet in puff pastry 2 lbs. (1 kg) Baking pan (level 2) Steam
Convection
360 – 390üF
(180 – 200üC)
40 – 60 min.
Smoked pork on the
bone
2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Steam
Convection
250 – 285üF
(120 – 140üC)
60 – 70 min.
Smoked pork ribs Sliced Baking pan (level 2) Steam 210üF (100üC) 15 – 20 min.
Rolled roast 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam
Convection
340 – 360üF
(170 – 180üC)
70 – 80 min.
Other
Meat loaf made from 1.2
lbs. (0.5 kg)
ground meat
Baking pan (level 2) Steam
Convection
340 – 360üF
(170 – 180üC)
45 – 60 min.
Boned leg of lamb 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam
Convection
340 – 360üF
(170 – 180üC)
60 – 80 min.
Loin of lamb on the
bone*
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam
Convection
320 – 360üF
(160 – 180üC)
15 – 25 min.
Wiener sausages – Perforated (level 3) +
baking pan (level 1)
Steam 175 – 185üF
(80 – 85üC)
12 – 18 min.
Fish
Whole per 0.66 lbs.
(0.3 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195üF
(80 – 90üC)
15 – 25 min.
Food
Amount/
Weight
Accessories Oven Mode Temperature
Cooking
Time
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)
Loading ...
Loading ...
Loading ...