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en Tested for you in our cooking studio
48
Leg (bone-in) wire rack 1 ‡ 170-180 - 25+30
Leg (bone-in), 1.5 kg wire rack 1 ‡ 170-180 1 80-90
Shoulder (bone-in) wire rack 1 ‡ 170-190 - 25+15
Shoulder (boned and rolled) wire rack 1 ‡ 170-180 - 20+15
Rack of lamb wire rack 1 ‡ 190-200 - 15+25
Pork
Steaks, height 2 cm wire rack 3 ˆ 250 - 1st side 12-14
2nd side 6-8
Chops, height 2-3 cm wire rack 2 ˆ 275* - 1st side 10-12
2nd side 9-10
Burger, height 1-2 cm wire rack 2 ˆ 275* - 1st side 6-8
2nd side 4-6
Bacon rashers wire rack 2 ˆ 275*** - 1st side 5-6
2nd side 4-5
Sausages, thickness 2-4 cm wire rack 2 ˆ 275**** - 10-15
Roasting joint wire rack 1 ‡ 180-200 - 30-40
Loin joint wire rack 1 ‡ 170-180 - 35+35
Belly wire rack 1 ‡ 200-220 - 30+25
Belly, 1 kg wire rack 1 ‡ 170-180 1 50-60
190-200 - 25-35
Gammon joint wire rack 2 ‡ 180-200 - 30+25
Poultry
Chicken drumstick, 150 g each wire rack 2 ‡ 210-230 - 20-30
Chicken drumstick, 150 g each wire rack 2 ‡ 210-220 2 30-40
Chicken breast, boned, 150 g each wire rack 2 ˆ 275** - 1st side 10-15
2nd side 10-15
Chicken breast, boned, 150 g each wire rack 2 ‡ 200-210 2 20-30
Chicken, whole wire rack 1 ‡ 200-220 - 25+15
Chicken, whole, 1.5 kg wire rack 1 ‡ 180-190 2 65-75
Chicken, portion, 200-250 g
each*****
wire rack 2 ‡ 200-220 - 30-45
Chicken, portion, 200-250 g
each*****
wire rack 2 ‡ 200-210 2 35-45
Duck, 2-3 kg wire rack 1 ‡ 190-200 - 20+20
Duck, 2-3 kg wire rack 1 ‡ 150-160 2 100-120
Turkey thighs wire rack 1 ‡ 180-190 - 25+30
Turkey, whole, 4-8 kg wire rack 1 ‡ 140-160 - 12+12
Fish
Trout, whole, 300 g each wire rack 1 ‡ 170-190 - 20-30
Fillets, each 150 g wire rack 2 ˆ 220** - 1st side 5-10
2nd side 5-10
Dish Accessories Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Time in min.
* Preheat
** Preheat 3 minutes
*** Preheat 5 minutes
**** Preheat 3 minutes, turn over several times
***** Skin side down
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