Operation Manual

Roasting chart
Meat/Fish U / [
6
[°C]
+
[min]
Topside of beef, approx. 1 kg 170–190 100–130
2)
Beef fillet or sirloin joint, approx. 1 kg 200–220
3)
45–55
Venison, approx. 1 kg 180–200 60–90
4)
Pork joint, approx.1 kg 160–180 100–120
4)
Pork joint with crackling, approx. 2 kg 160–180 130–160
4)
Gammon joint, approx. 1 kg 160–180 60–80
4)
Meat loaf, approx. 1 kg 170–190 60–90
4)
Veal, approx. 1.5 kg 170–190 100–120
4)
Leg of lamb, approx. 1.5 kg 170–190 90–120
4)
Saddle of lamb, approx. 1.5 kg 170–190 50–60
Poultry, 0.8–1.2 kg 180–200 60–70
Poultry, approx. 2 kg 170–190 90–110
Poultry, stuffed, approx. 2 kg 170–190 110–130
Poultry, approx. 4 kg 160–180 150–180
Fish, whole, approx. 1.5 kg 160–180 35–55
The data for the recommended function is printed in bold.
The durations given are for an oven which has not been pre-heated.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest duration.
The temperatures quoted are for roasting in an open dish.
Lower the temperature by approx. 10 °C if roasting directly on the universal tray or
on the rack with the universal tray underneath.
Roasting
96