15
The values for cooking time apply to 0.5 - 2 kg of food. For
greater weights, reduce the temperature and increase the
cooking time. For multiple pieces, apply the cooking time for
the weight of the heaviest piece.
Standing time
At the end of the cooking time, switch the oven off and leave
the roast to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended standing
time is not included in the cooking times specified.
Meal
Setting
Level
Temperature in ºC
Time in minutes
(per 500 g)
Duck
3
1
180*
20 + 20
%
2
190 - 200*
20 + 20
Beef
Slow roast joint
3
1
140*
40 + 40
%
2
150*
40 + 40
Top side / top rump
3
1
160*
30 + 25
%
2
190*
30 + 25
Lamb
Leg
3
1
170*
30 + 25
%
2
200*
30 + 25
Shoulder (bone-in)
3
1
170*
25 + 20
%
2
200*
25 + 20
Shoulder (boned and rolled)
3
1
170*
30 + 25
%
2
200*
30 + 25
Rack of lamb
3
1
180*
25 + 25
%
2
200*
25 + 25
Pork
Roast joint
3
1
180*
35 + 35
%
2
180*
35 + 35
Loin joint
3
1
180*
30 + 30
%
2
180*
30 + 30
Belly
3
1
160*
30 + 25
%
2
190*
30 + 25
Gammon
Joint
3
1
160*
30 + 30
%
2
190*
30 + 30
Chicken
Whole chicken
3
1
170 - 180*
20 + 25
%
2
190 - 200*
20 + 25
Portion (boned)
3
1
190*
20 + 25
%
2
200 - 210*
20 + 25
Quarter
3
1
190*
20 + 25
%
2
200 - 210*
20 + 25
Turkey
Drumstick
3
1
180*
20 + 20
Crown
3
1
160*
25 + 20
Whole
3
1
150 - 160*
25 + 25
Complete Meal
with beef
3
1 + 3
160*
30 + 25**
with chicken
3
1 + 3
180*
20 + 25
* Preheat oven
* + time for Yorkshire pudding
Summary of Contents for B44S42 3GB Series
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