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en Tested for you in our cooking studio
26
Roasting
Food Dish Shelf posi-
tion
Type of
heating
Temperature
in °C
Time, min. per
500 g + add. time
Beef
Slow roast joint Universal pan with wire insert 1
<
130-140 40 + 40
Top side, top rump Universal pan with wire insert 1
<
160-170 30 + 25
Lamb
Leg Universal pan with wire insert 1
<
160-170 30 + 25
Shoulder (bone in) Universal pan with wire insert 1
<
160-170 25 + 20
Shoulder (boned and rolled) Universal pan with wire insert 1
<
170-180 25 + 25
Rack of lamb Universal pan with wire insert 1
<
180-190 25 + 25
Pork
Roast joint Universal pan with wire insert 1
<
180-190 35 + 35
Loin joint Universal pan with wire insert 1
<
170-180 30 + 30
Belly Universal pan with wire insert 1
<
200-210 25 + 25
Gammon joint Universal pan with wire insert 1
<
160-170 30 + 30
Poultry
Chicken Universal pan with wire insert 1
<
180-190 20 + 20
Chicken, portion (200-250 g each) Universal pan with wire insert 1
<
190-200 20 + 25
Chicken, quarter (450 g each) Universal pan with wire insert 1
<
180-190 20 + 25
Duck Universal pan with wire insert 1
<
180-190 20 + 20
Turkey, crown Universal pan with wire insert 1
<
160-170 15 + 15
Turkey, whole (4-8 kg) Universal pan with wire insert 1
<
160-170 12 + 12
Casserole
Diced meat (beef, pork, lamb),
500g meat
Wire rack + glass roasting dish with
lid
2
<
140 120-150 (total
time)
Braising steaks Wire rack + glass roasting dish with
lid
2
<
140 120-150 (total
time)
Diced Chicken, 500g meat Wire rack + glass roasting dish with
lid
2
<
140 60-90
Complete meal
With beef Wire rack + universal pan with wire
insert
4+1
<
160, then 200
(yorkshire pud-
ding)
weight of meat
(see table above)
+ 15-25 for york-
shire pudding
With chicken Wire rack + universal pan with wire
insert
4+1
<
180 weight of chicken
(see table above)
Food Dish Shelf posi-
tion
Type of
heating
Temperature
in °C
Time, min. per
500 g + add. time
Lamb
Leg Universal pan with wire insert 1
7
150-170 30 + 35
Rack of lamb Universal pan with wire insert 1
7
180-200 25 + 25
Pork
Roast joint Universal pan with wire insert 1
7
180-200 35 + 40
Belly Cookware, uncovered 1
7
200-210 25 + 20
Tested for you in our cooking studio en
27
Grilling
Poultry
Chicken Universal pan with wire insert 1
7
200-220 25 + 15
Chicken, portion (200-250 g each) Universal pan with wire insert 3
7
210-230 25 + 25
Chicken, quarter (450 g each) Universal pan with wire insert 2
7
220-240 20 + 25
Duck Universal pan with wire insert 1
7
190-210 20 + 20
Food Dish Shelf posi-
tion
Type of
heating
Temperature
in °C
Time, min. per
500 g + add. time
Food Dish Shelf posi-
tion
Type of heat-
ing
Grill setting Time in minutes
Beef
Steaks, height 2-3 cm Wire rack + universal pan 5+3
(
3 1. side 4-5,
2. side 4-5
Burgers, height 1-2 cm Wire rack + universal pan 5+3
(
3 1. side 14-16,
2. side 10-12
Lamb
Steaks, height 2-3 cm Wire rack + universal pan 5+3
(
3 1. side 6-7,
2. side 6-7
Chops, height 2-3 cm Wire rack + universal pan 5+3
(
3 1. side 5-6,
2. side 5-6
Pork
Steaks, height 1-2 cm Wire rack + universal pan 5+3
(
3 1. side 6-7,
2. side 6-7
Chops, height 2-3 cm Wire rack + universal pan 4+3
(
3 1. side 10-12,
2. side 9-10
Burgers, height 1-2 cm Wire rack + universal pan 5+3
(
3 1. side 6-8,
2. side 4-6
Sausages, thickness 2-4 cm Wire rack + universal pan 4+3
(
3 10-15, turn occa-
sionally
Gammon
Steaks, height 1-3 cm Wire rack + universal pan 5+3
(
3 1. side 4-5,
2. side 3-4
Chicken
Drumsticks, 150 g each Wire rack + universal pan 3+2
(
3 1. side 20,
2. side 10
Breast (boneless), 150 g each Wire rack + universal pan 3+2
(
3 1. side 20,
2. side 10
Fish
Whole trout, 300 g each Wire rack + universal pan 2+1
(
2 20-25
Fillets, 150 g each Wire rack + universal pan 4+3
(
3* 1. side 5-7,
2. side 5-7
* Preheat for 3 mins
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