User manual

Veal
Type of meat Quantity Level Temperature
(°C)
Time (h:min)
Roast veal 1 kg 3 160 - 180 1:30 - 2:00
Knuckle of veal 1.5 - 2 kg 3 160 - 180 2:00 - 2:30
Lamb
Type of meat Quantity Level Temperature
(°C)
Time (h:min)
Roast lamb, leg of lamb 1 - 1.5 kg 3 150 - 170 1:15 - 2:00
Saddle of lamb 1 - 1.5 kg 3 160 - 180 1:00 - 1:30
Game
Type of meat Quantity Level Temperature
(°C)
Time (h:min)
Saddle of hare, leg of
hare
1)
Up to 1
kg
3 220 - 250 0:25 - 0:40
Loin of Game 1.5-2 kg 1 210 - 220 1:15 - 1:45
Leg of Game 1.5 - 2 kg 1 200 - 210 1:30 - 2:15
1)
pre-heat oven
Poultry)
Type of meat Quantity Level Temperature
(°C)
Time (h:min)
Poultry pieces per
200-250g
3 200 - 220 0:35 - 0:50
Half chicken per
400-500g
3 190 - 210 0:35 - 0:50
Poultry 1 - 1.5 kg 1 190 - 210 0:45 - 1:15
Duck 1.5 - 2 kg 1 180 - 200 1:15 - 1:45
Goose 3.5 - 5 kg 1 160 - 180 2:30 - 3:30
Turkey 2.5 - 3.5
kg
1 160 - 180 1:45 - 2:30
Turkey 4 - 6 kg 1 140 - 160 2:30 - 4:00
9.20 Defrosting
• Put the food out of the packaging and
set it on a plate on the oven shelf.
• Do not cover with a plate or bowl. This
can extend the time to defrost very
much.
• Put the oven shelf in the first shelf level
from the bottom.
Information on acrylamides
Important! According to the newest
scientific knowledge, if you brown food
(specially the one which contains starch),
acrylamides can pose a health risk. Thus,
we recommend that you cook at the
lowest temperatures and do not brown
food too much.
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