Instruction manual

15
Meal Setting Level Temperature in ºC Time in minutes
(per 500 g)
Duck
3
1 180* 20 + 20
%
2 190 - 200* 20 + 20
Beef
Slow roast joint
3
1 140* 40 + 40
%
2 150* 40 + 40
Top side / top rump
3
1 160* 30 + 25
%
2 190* 30 + 25
Lamb
Leg
3
1 170* 30 + 25
%
2 200* 30 + 25
Shoulder (bone-in)
3
1 170* 25 + 20
%
2 200* 25 + 20
Shoulder (boned and rolled)
3
1 170* 30 + 25
%
2 200* 30 + 25
Rack of lamb
3
1 180* 25 + 25
%
2 200* 25 + 25
Pork
Roast joint
3
1 180* 35 + 35
%
2 180* 35 + 35
Loin joint
3
1 180* 30 + 30
%
2 180* 30 + 30
Belly
3
1 160* 30 + 25
%
2 190* 30 + 25
Gammon
Joint
3
1 160* 30 + 30
%
2 190* 30 + 30
Chicken
Whole chicken
3
1 170 - 180* 20 + 25
%
2 190 - 200* 20 + 25
Portion (boned)
3
1 190* 20 + 25
%
2 200 - 210* 20 + 25
Quarter
3
1 190* 20 + 25
%
2 200 - 210* 20 + 25
Turkey
Drumstick
3
1 180* 20 + 20
Crown
3
1 160* 25 + 20
Whole
3
1 150 - 160* 25 + 25
Complete Meal
with beef
3
1 + 3 160* 30 + 25**
with chicken
3
1 + 3 180* 20 + 25
* Preheat oven
* + time for Yorkshire pudding