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Tested for you in our cooking studio en
35
Type of heating used:
■ < 4D hot air
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Temperature in
°C
Time in min.
Beef
Slow roasting joint wire rack 2 < 140-150 35+40
Top side / Top rump wire rack 2 < 160-170 30+25
Lamb
Leg (bone-in) wire rack 2 < 160-170 25+25
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
Pork
Roasting joint wire rack 2 < 180-190 30+35
Loin joint wire rack 2 < 180-190 35+35
Belly wire rack 2 < 170-180 30+25
Gammon joint wire rack 2 < 160-170 30+30
Poultry
Chicken, whole wire rack 2 < 170-180 25+15
Chicken, portion (each 200-250 g)*** wire rack 2 < 190-200 35-45
Duck wire rack 2 < 180-190 25+20
Turkey, crown**** wire rack 2 < 150-160 20+15
Turkey, thighs wire rack 2 < 170-180 25+30
Turkey, whole, 4-8 kg***** wire rack 2 < 150-160 12+12
Meat dishes
Meat loaf cookware, uncovered 2 < 170-180 20+35
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
Braising steak cookware, covered 2 < 140 65+60
Complete meal
With beef wire rack + wire rack 4+1 < 160, then 200
(Yorkshire Pud-
ding)
calculation for meat
(see table above) + 15-
25 for Yorkshire Pud-
ding
With chicken wire rack + wire rack 4+1 < 180 calculation for chicken
(see table above)
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down, do not turn
***** Turn after app. 1 hour
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