Recipes

Introduction 25
Roasting
Type of product Quantity Convection
temperature
Microwave
power
Time
Minutes
Notes
Beef/veal
Roast beef 1500 g 180 - 210 °C medium 40 - 50 turn halfway
through cooking,
regularly baste
with meat juices,
allow to rest for
5 mins. after
roasting
Roast beef (rare) 1000 g 190 - 230 °C low 25 - 30
Pink 1000 g 190 - 230 °C low 30 - 35
Well-done 1000 g 190 - 230 °C low 30 - 40
Rolled veal joint 750 g 180 - 210 °C low 45 - 50
Veal shank 1000 g 180 - 210 °C medium 50 - 60
Pork -
Roast pork, fat 1500 g 170 - 220 °C medium 45 - 50
turn halfway
through cooking,
regularly baste
with meat juices,
allow to rest for
5 mins. after
roasting
Roast pork, lean 1500 g 190 - 210 °C low 40 - 45
Pork fillet 500 g 190 - 210 °C low 25 - 30
Cured pork 750 g - medium 15 - 20
Meat loaf 1000 g 180 - 210 °C medium 25 - 30
Lamb
Leg of mutton 1500 g 190 - 210 °C low 55 - 65
turn halfway
through cooking,
regularly baste
with meat juices,
allow to rest for 5
mins. after roasting
Saddle of lamb 1000 g 190 - 210 °C low 45 - 55
Shoulder of lamb 1500 g 190 - 210 °C low 55 - 65
Venison
Saddle of hare 1000 g 190 - 210 °C low 35 - 40
cover with bacon or
baste with butter,
allow to rest for 5
mins. after cooking
Saddle of venison 1000 g 190 - 210 °C low 35 - 40
Venison drumstick 1500 g 190 - 210 °C low 40 - 45
Poultry
Chicken 2000 g 180 - 210 °C medium 25 - 30
turn halfway
through cooking,
regularly baste with
meat juices, allow
to rest for 3 - 5
mins. after cooking
Duck 1700 g 180 - 210 °C medium 30 - 40
Goose breast 1000 g 170 - 200 °C - 50 - 70
Turkey pieces 1500 g 170 - 200 °C medium 40 - 50
Fish
Whole fish 500 g 180 - 210 °C med ium 15 - 20
turn once, allow to
rest for 3 – 5 mins.
after cooking
Fish casserole 1000 g 180 - 210 °C high 15 - 25
KOENIC_Convection_Recipe_141117.indb 25 17/11/14 2:57 PM