TYPE OF DISH
Conventional cooking
Cooking time
[min]
Notes
Level
Temp [°C]
English roast beef well
done
2
210
55-60
On oven shelf and deep roasting pan
Shoulder of pork
2
180
120-150
On deep roasting pan
Shin of pork
2
180
100-120
2 pieces on deep roasting pan
Lamb
2
190
110-130
Leg
Chicken
2
200
70-85
Whole on deep roasting pan
Turkey
1
180
210-240
Whole on deep roasting pan
Duck
2
175
120-150
Whole on deep roasting pan
Goose
1
175
150-200
Whole on deep roasting pan
Rabbit
2
190
60-80
Cut in pieces
Hare
2
190
150-200
Cut in pieces
Pheasant
2
190
90-120
Whole on deep roasting pan
FISH
TYPE OF DISH
Conventional cooking
Cooking time
[min]
Notes
Level
Temp [°C]
Trout/Sea bream
2
190
40-55
3-4 fishes
Tuna fish/Salmon
2
190
35-60
4-6 fillets
Grilling
Preheat the empty oven for 10 minutes, before
cooking.
Quantity
Grilling
Cooking time in minutes
TYPE OF DISH
Pieces
g
level
Temp. (°C)
1st side
2nd side
Fillet steaks
4
800
3
250
12-15
12-14
Beef steaks
4
600
3
250
10-12
6-8
Sausages
8
/
3
250
12-15
10-12
Pork chops
4
600
3
250
12-16
12-14
Chicken (cut in 2)
2
1000
3
250
30-35
25-30
Kebabs
4
/
3
250
10-15
10-12
Breast of chicken
4
400
3
250
12-15
12-14
Hamburger
6
600
3
250
20-30
Fish Fillet
4
400
3
250
12-14
10-12
8
