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en Tested for you in our cooking studio
42
Lamb
Leg (bone-in) wire rack 2 : 160-170 - 25+25
Leg (bone-in), 1.5 kg wire rack 2 : 180-190 1 80-90
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* - 15+25
Rack of lamb (each 700 g) wire rack 2 : 200 - 20
170-180 1 25-30
Pork
Roasting joint wire rack 2 : 180-190 - 30+35
Roasting joint, 1.5 kg wire rack 2 : 120 3 30
190-200 - 30
160-170 1 80-100
Loin joint wire rack 2 : 180-190 - 35+35
Loin joint, 1 kg wire rack 2 : 180-190 - 25-30
170-180 1 70-80
Belly wire rack 2 : 170-180 - 30+25
Gammon joint wire rack 2 : 160-170 - 30+30
Gammon joint, 1.5 kg wire rack 2 : 170-180 2 100-120
Poultry
Chicken, whole wire rack 2 : 170-180 - 25+15
Chicken, whole, 1.5 kg wire rack 2 : 180-190 2 65-75
Chicken, portion (each 200-250 g)*** wire rack 2 : 190-200 - 35-45
Chicken, portion (each 200-250 g)*** wire rack 2 : 200-210 2 35-45
Duck wire rack 2 : 180-190 - 25+20
Duck, 2-3 kg wire rack 2 : 160-170 2 70-90
170-180 - 30-40
Turkey, crown**** wire rack 2 : 150-160 - 20+15
Turkey, crown, 3 kg wire rack 2 : 140-150 2 100-140
Turkey, thighs wire rack 2 : 170-180 - 25+30
Turkey, whole, 4-8 kg***** wire rack 2 : 150-160 - 12+12
Turkey, whole, 7 kg wire rack 1 : 140-150 2 120-150
170-180 - 30-40
Meat dishes
Meat loaf cookware, uncovered 2 : 170-180 - 20+35
Meat loaf, 1 kg cookware, uncovered 2 : 190-200 1 70-80
Casserole
Diced meat (beef, pork, lamb), 500 g
meat
cookware, covered 2 : 140* - 100-120
Diced chicken (boned), 500 g meat cookware, covered 2 : 140* - 90-100
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Time in min.
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down
***** Turn after app. 1 hour
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