24
Meat & fish cooking chart for upper/lower heater combination or with convection - one
level cooking only
Type of meat
Weight
(g)
Shelf position
(from bottom)
Tempera-
ture (°C)
Shelf position
(from bottom)
Tempera-
ture (°C)
Cooking
time
(min.)
Beef
Beef roast
1000
2
190-210
2
180-190
100-120
Beef roast
1500
2
190-210
2
170-180
120-150
Roast beef, medium done
1000
2
200-210
2
180-200
30-50
Roast beef, well done
1000
2
200-210
2
180-200
40-60
Pork
Pork roast, with skin
1500
2
180-190
2
170-180
140-160
Pork belly
1500
2
190-200
2
170-180
120-150
Pork belly
2000
2
180-200
2
160-170
150-180
Shoulder
1500
2
190-200
2
160-170
120-140
Pork roll
1500
2
190-200
2
160-170
120-140
Cutlet
1500
2
180-200
2
160-170
100-120
Pork meatloaf
1500
2
200-210
2
170-180
60-70
Veal
Veal roll
1500
2
180-200
2
170-190
90-120
Veal joint
1700
2
180-200
2
170-180
120-130
Lamb
Lamb loin
1500
2
190-200
2
170-180
100-120
Roast leg
2000
2
190-200
2
180-190
60-120
Shoulder
2500
2
180-190
2
170-180
180-210
Neck
800
2
190-200
2
180-190
90-120
Game
Venison shoulder
2500
2
190-200
2
180-190
90-100
Poultry
Chicken, whole
1200
2
190-200
2
180-190
60-80
Chicken, whole
1500
2
190-200
2
180-190
70-90
Duck
1700
2
180-190
2
160-170
120-150
Goose
4000
2
160-170
2
150-160
180-200
Turkey
5000
2
150-160
2
140-150
180-240
Fish
Whole fish
1000
2
190-200
2
170-180
50-60
Fish fillet pieces
1200
2
180-200
2
170-180
20-30
Note: Shelf position refers to the deep tray; smaller trays should be placed on the wire shelf
in the first or second shelf position. Do not place the deep tray in the fourth shelf position. The
value printed in bold in the temperature table indicates the most appropriate operating mode for
a particular type of food.
