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Roast
121
Type of meat Stage Operating
mode
[°F / °C]
[%]
[min]
[°F / °C]
Leg (Joint) 1
2
210/100
375/190
84
–
155
17
–
–
Braised meat* 1
2
3
Level 3
Level 3
210/100
0
0
84
10
10
165
–
–
Lamb
Leg of lamb 1
2
Level 3
210/100
–
57
18
190
–
–
Loin / Crown
Medium* 1
2
3
4
Level 3
Level 3
85/30
165/75
–
–
0
47
10
8
30
40
–
–
–
–
Well done*
1
2
3
4
Level 3
Level 3
85/30
210/100
–
–
0
57
10
10
30
100
–
–
–
–
Pork
Tenderloin – 395/200 – – 167/75
Smoked pork 1
2
400/200
266/130
0
100
30
–
–
167/75
Crispy pork 1
2
3
440/225
210/100
330-365/16
5–185
54
84
–
40
120
20–25
–
–
–
Pork loin 1
2
355/180
265/130
50
30
30
–
–
167/75
Beef
Tenderloin (Roast)
rare
medium
well done
–
–
–
345/175
338/170
330/165
–
–
–
–
–
–
115/45
130/55
165/75
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