en
Tested for you in our cooking studio
26
cooking results and energy savings of up to 20 per
cent.
Type of heating used:
■
:
4D hot air
Dish
Accessories/cookware
Shelf po-
sition
Type of
heating
Temperature in
°C
Cooking time in
mins.
Beef
Slow roast joint
wire rack
2
:
140-150
35+40
Top side / Top rump
wire rack
2
:
160-170
30+25
Lamb
Leg (bone-in)
wire rack
2
:
160-170
25+25
Shoulder (bone-in)
wire rack
2
:
160-170
25+20
Shoulder (boned and rolled)
wire rack
2
:
170-180
25+25
Rack of lamb**
wire rack
2
:
180-190*
15+25
Pork
Roast joint
wire rack
2
:
180-190
30+35
Loin joint
wire rack
2
:
180-190
35+35
Belly
wire rack
2
:
170-180
30+25
Gammon joint
wire rack
2
:
160-170
30+30
Poultry
Chicken, whole
wire rack
2
:
170-180
25+15
Chicken, portion (each 200-250 g)*** wire rack
2
:
190-200
35-45
Duck
wire rack
2
:
180-190
25+20
Turkey, crown****
wire rack
2
:
150-160
20+15
Turkey, thighs
wire rack
2
:
170-180
25+30
Turkey, whole, 4-8 kg*****
wire rack
2
:
150-160
12+12
Meat dishes
Meat loaf
cookware, uncovered
2
:
170-180
20+35
Casserole
Diced meat (beef, pork, lamb), 500 g
meat
cookware, covered
2
:
140*
100-120
Diced chicken (boned), 500 g meat
cookware, covered
2
:
140*
90-100
Braising steak
cookware, covered
2
:
140
65+60
Complete meal
With beef
wire rack + wire rack
4+1
:
160, then 200
(Yorkshire Pud-
ding)
calculation for meat
(see table above) + 15-
25 for Yorkshire Pud-
ding
With chicken
wire rack + wire rack
4+1
:
180
calculation for chicken
(see table above)
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down, do not turn
***** Turn after app. 1 hour
