20
Dish
Level from
Convection Convection Top and
Cooking
Meat
below
broiling
bottom heat
time
probe
Temp. °F
Temp. °F
Temp. °F
Minutes
temp. °F
Beef
Roast beef 1,5 kg*
2
355
355
60-90
Roast beef rare 1,5 kg**
2
445/355
445
/355
45-50 115-120
Roast beef medium 1,5 kg**
2
445/355
445
/355
60-70
130-150
Roast beef well done 1,5 kg** 2
445/355
90-100
160-175
Pork
Pork roast 1,5 kg**
2
445/355
445
/355
60-70
165-175
Pork roast with rind 1,5 kg***
2
355/390
355/390
60-70
165-175
Smoked pork 1,5 kg**
2
355/320
40-50
150-160
Leg of pork***
2
300/390
300/390
50-60
175-185
Collared roast**
2
445/355
445/355
60-70
165-175
Veal
Roast veal**
2
445/355
445/355
60-70
165-175
Leg of veal***
2
300/355
300/355
50-60
165
Loin of veal
2
320-340
20
160-165
Stuffed breast of veal*
2
250-265
120
165-175
*
First brown the meat all-round in the casserole on the cooker.
** Brown the meat at a high heat level, switch back to a lower temperature after 15-20 minutes.
*** Cook the meat at a low temperature, set the temperature higher for the last 15-20 minutes.
Note: The values given above should be looked upon as recommended values. We advise you to always
preheat the oven.
The recommended mode is printed in bold.
Roasting Table
Summary of Contents for BO 280/281-6
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