Meat
Food
Top / Bottom Heat
True Fan Cooking
Time (min)
Comments
Temperature
(°C)
Shelf posi-
tion
Temperature
(°C)
Shelf posi-
tion
Beef
200
2
190
2
50 - 70
On a wire
shelf and a
deep pan
Pork
180
2
180
2
90 - 120
On a wire
shelf and a
deep pan
Veal
190
2
175
2
90 - 120
On a wire
shelf and a
deep pan
English
roast beef
rare
210
2
200
2
44 - 50
On a wire
shelf and a
deep pan
English
roast beef
medium
210
2
200
2
51 - 55
On a wire
shelf and a
deep pan
English
roast beef
well done
210
2
200
2
55 - 60
On a wire
shelf and a
deep pan
Shoulder
of pork
180
2
170
2
120 - 150
On a deep
pan
Shin of
pork
180
2
160
2
100 - 120
2 pieces
on a deep
an
Lamb
190
2
190
2
110 - 130
Leg
Chicken
200
2
200
2
70 - 85
Whole on
a deep
pan
Turkey
180
1
160
1
210 - 240
Whole on
a deep
pan
Duck
175
2
160
2
120 - 150
Whole on
a deep
pan
Goose
175
1
160
1
150 - 200
Whole on
a deep
pan
Rabbit
190
2
175
2
60 - 80
Cut in
pieces
13
