Operation Manual

Instructions for the user
67
ROASTING
HOT AIR UPPER/LOWER HEATING
TYPES OF FOOD
(*) (*)
MEATLOAF 500 g 2 170 - 180 60 - 70 2 200 - 210
PORK
ENTRECOTE 2 160 - 170 70 - 80 2 190 - 210
MEDIUM STEAK (400 g) 2 170 - 180 30 - 45 3 200 - 230
FATTY ROAST (1.5 kg) 2 160 - 170 120 - 150 2 200 - 220
FATTY ROAST (2.5 kg) 2 160 - 170 150 - 180 2 190 - 210
LEAN ROAST (1 kg) 2 170 - 180 70 - 90 2 180 - 200
LEAN ROAST (2 kg) 2 170 - 180 80 - 100 2 180 - 200
BEEF
MEDIUM STEAK (1 kg) 2 180 - 190 45 - 65 2 200 - 220
ROAST BEEF (1.5 kg) 2 180 - 190 30 - 45 2 200 - 220
CASSEROLE (1.5 kg) LIDDED DISH 2 170 - 180 120 - 150 2 200 - 220
CASSEROLE (2.5 kg) LIDDED DISH 2 170 - 180 150 - 180 2 190 - 210
VEAL
VEAL ROAST/BRISKET (1.5 kg) 2 160 - 170 90 - 120 2 180 - 200
VEAL ROAST/BRISKET (2.5 kg) 2 160 - 170 120 - 150 2 170 - 190
LEG 2 160 - 170 100 - 130 2 190 - 210
LAMB
BONED LEG 2 180 - 190 70 - 110 2 200 - 220
LOIN WITH BONE 2 180 - 190 (**) 40 - 50 2 200 - 220 (**)
BONED LOIN 2 180 - 190 (**) 30 - 40 2 200 - 220 (**)
POULTRY
WHOLE CHICKEN (1 kg) 2 170 - 180 60 - 70 2 200 - 220
WHOLE DUCK (2 - 3 kg) 2 150 - 160 90 - 120 2 190 - 210
WHOLE GOOSE (3 - 4 kg) 2 150 - 160 130 - 180 2 180 - 200
GAME
BONED ROAST/LEG (1.5 kg) 2 160 - 170 90 - 120 2 190 - 210
ROAST WILD BOAR 2 160 - 170 120 - 140 2 190 - 210
RABBIT 2 160 - 170 70 - 80 2 180 - 200
FISH
WHOLE FISH (300 g) 2 160 - 170 30 - 40 2 180 - 200
WHOLE FISH (700 g) 2 160 - 170 40 - 50 2 180 - 200
(*) corresponds to the position of the grill or tray from the bottom. (**) preheat the oven.
• The values indicated in the table refer to the preparation of food just out of the fridge and placed in a cold, non-preheated oven, unless indicated
otherwise.