13
CONVENTIONAL
Meat / Fish
Recommended
shelf level
from the bottom
Temperature °C
Roast beef, approx. 1 kg
1
190 – 210
100 – 120
Beef fillet, approx. 1 kg
1
200 – 220
45 – 55
Venison, approx. 1 kg
1
190 – 210
90 – 120
Pork joint, approx. 1 kg
1
200 – 220
100 – 120
Pork joint, approx. 2 kg
1
180 – 200
120 – 150
Ham joint, approx. 1 kg
1
200 – 220
60 – 70
Meat loaf, approx. 1 kg
1
190 – 210
70 – 80
Veal, approx. 1.5 kg
1
190 – 210
100 – 120
Leg of lamb, approx. 1.5 kg
1
220 – 220
90 – 120
Rack of lamb, approx. 1.5
1
190 – 210
50 – 60
Poultry, 0.8 – 1 kg
1
190 – 210
60 – 70
Poultry, approx. 2 kg
1
190 – 210
90 – 110
Poultry stuffed, approx. 2
1
190 – 210
110 – 130
Poultry, approx. 4 kg
1
180 – 200
150 – 180
Fish, whole, approx. 1.5 kg
1
190 – 210
35 – 55
Cooking Time
in min.
>
Pre-heat the oven for 10 mins.
Summary of Contents for DOI414IX
Page 36: ...NORDMENDE SMART LIVING ...