THERMAFLOW® - MAIN OVEN
Roasting
Food
Temperature (°C)
Time (min)
Beef / Beef boned
170 - 190
20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 mi-
nutes over
Mutton / Lamb
170 - 190
20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 mi-
nutes over
Pork / Veal / Ham
170 - 190
30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 mi-
nutes over
Chicken
180 - 200
20 - 25 minutes per 0.5 kg (1 lb) and 20 minutes
over
Turkey / Goose
170 - 190
15 - 20 minutes per 0.5 kg (1 lb) up to 3.5 kg (7 lb)
then 10 minutes per 0.5 kg (1 lb) over 3.5 kg (7 lb)
Duck
180 - 200
25 - 35 minutes per 0.5 kg (1 lb) and 25 - 30 mi-
nutes over
Pheasant
170 - 190
35 - 40 minutes per 0.5 kg (1 lb) and 35 - 40 mi-
nutes over
Rabbit
170 - 190
20 minutes per 0.5 kg (1 lb) and 20 minutes over
GRILLING IN GENERAL
WARNING!
Always grill with the oven
door closed.
•
Always grill with the maximum
temperature setting.
•
Set the shelf into the shelf position as
recommended in the grilling table.
•
Always set the deep pan to collect the fat into
the first shelf position.
•
Grill only flat pieces of meat or fish.
The grilling area is set in centre of the shelf.
DUAL GRILL - TOP OVEN
Food
Time (min)
Shelf position
Bacon Rashers
5 - 6
3
Chicken Joints
20 - 40
2
Chops - Lamb
15 - 25
2 - 3
Chops - Pork
20 - 25
2 - 3
Fish - Whole / Trout / Makarel
10 - 12
2
Fillets - Plaice / Cod
4 - 6
2
Kebabs
12 - 18
2 - 3
16
