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Page. 68
BEEF
Pot-roasted beef* 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Reheat 300˚F (150˚C) 100 – 140
min.
Filet of beef, medium* 2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Reheat 350˚F (177˚C) 20 – 28 min.
Thin slice of roast
beef, medium*
2 lbs. (1 kg) Wire rack + baking
pan (level 2)
True conv 350˚F (177˚C) 40 – 55 min.
Thick slice of sirloin,
medium*
2 lbs. (1 kg) Wire rack + baking
pan (level 2)
True conv 350˚F (177˚C) 45 – 60 min.
VEAL
Veal, bone-in 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv 350˚F (177˚C) 50 – 70 min.
Veal loin 2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Steam conv 350˚F (177˚C) 15 – 25 min.
Breast of veal, stuffed 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv 300˚F (149˚C) 75 – 120 min.
PORK
Bone-in without rind 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv 350˚F (177˚C) 50 – 70 min.
Bone-in with rind 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam
Steam conv
True conv
210˚F (100˚C)
300˚F (149˚C)
425˚F (218˚C)
20 – 25 min.
40 – 50 min.
20 min.
Pork chop, boneless* 1.2 lbs.
(0.5 kg)
Wire rack + baking
pan (level 2)
Steam conv 300˚F (149˚C) 75 – 120 min.
Fillet in puff pastry 2 lbs. (1 kg) Baking pan (level 2) Steam conv 350˚F (177˚C) 40 – 60 min.
Smoked pork on the
bone
2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Steam conv 250˚F (120˚C) 60 – 70 min.
Smoked pork ribs 1 lb. (0.4 kg) Baking pan (level 2) Steam 210˚F (100˚C) 45 – 60 min.
Rolled roast 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv 350˚F (177˚C) 70 – 80 min.
OTHER
Meat loaf (made from
ground meat)
1.2 lbs.
(0.5 kg)
Baking pan (level 2) Steam conv 350˚F (177˚C) 45 – 60 min.
Boned leg of lamb 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv 350˚F (177˚C) 60 – 80 min.
Loin of lamb on the
bone*
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam conv 350˚F (177˚C) 15 – 25 min.
Wiener sausages – Perforated (level 3) +
baking pan (level 1)
Steam 175˚F (80˚C) 12 – 18 min.
FISH
Whole per 0.66 lbs.
(0.3 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175˚F (80˚C) 15 – 25 min.
Fillet per 3.5 lbs.
(1.5 kg)
Perforated (level 3) +
baking pan (level 1)
S
team 175˚F (80˚C) 10 – 20 min.
Food Weight
Accessories and rack
levels
Oven mode Temperature Cooking time
* Sear first
** Use baking pan 1-5/8'' deep (see additional accessories)
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