User manual

70 ATAG
Food Weight Temperatur Oven programme Core Cooking
g °C temperatur time, min
°C can.
Roast beef, rare 1000 220 Top and bottom heat 45°C 45'-55'
Roast beef, medium 1000 220 Top and bottom heat 65°C 60'-70'
Roast beef, well done 1000 220 Top and bottom heat 78°C 75'-85'
Roast pork* 2000 180 Turbo fan cooking 85°C 155'-165'
Roast pork* 1000 180 Turbo fan cooking 85°C 100'-110'
Meat loaf 1500 180 Top and bottom heat 78°C 85'-95'
Meat loaf 2500 160 Top and bottom heat 78°C 105'-115'
Roast veal 1500 180 Top and bottom heat 74°C 75'-85'
Chicken, whole* 1000 180 Top and bottom heat 98°C 85'-95'
Duck** 2000 180 Turbo fan cooking 95°C 110'-120'
Goose** 4000 180 Turbo fan cooking 95°C 150'-160'
Roast beef 2000 180 Top and bottom heat 95°C 210'-220'
Liver cheese 2000 140 Turbo fan cooking 65°C 100'-110'
Turkey* 5000 180 Turbo fan cooking 85°C 170'-180'
Fish in aluminium foil 1000 220 Fanned grill 68°C 25'-35'
Venison 1500 180 Top and bottom heat 95°C 180'-190'
* Finally grill to relax the skin on roast pork.
** Goose, duck, turkey: Put 1 litre of water into the drip pan and insert this into the 1st
oven level. After 2/3 of the cooking time, turn goose, duck and turkey.
Bones must not come into contact with the meat probe.
Meat probe table