Meat
Food
Quantity (kg) Temper‐
ature
(°C)
Time
(min)
Shelf po‐
sition
Comments
Roast pork
1.0
180
90 - 110 2
On a wire shelf
Veal
1.0
180
90 - 110 2
On a wire shelf
Roast beef -
rare
1.0
210
45 - 50
2
On a wire shelf
Roast beef -
medium
1.0
200
55 - 65
2
On a wire shelf
Roast beef -
well done
1.0
190
65 - 75
2
On a wire shelf
Lamb
1.0
175
110 - 130 2
Leg
Chicken
1.0
200
55 - 65
2
Whole
Turkey
4.0
170
180 - 240 2
Whole
Duck
2.0 - 2.5
170 - 180 120 - 150 2
Whole
Goose
3.0
160 - 170 150 - 200 1
Whole
Rabbit
-
170 - 180 60 - 90
2
Cut in pieces
Fish
Food
Quanti‐
ty (kg)
Tempera‐
ture (°C)
Time
(min)
Shelf po‐
sition
Comments
Trout
1.5
180
25 - 35
2
3 - 4 fish
Tuna
1.2
175
35 - 50
2
4 - 6 fillets
Hake
-
200
20 - 30
2
-
11.13 Cooking in the dietary
baking dish
Use the function: True Fan + Steam.
Vegetables
Food
Temperature
(°C)
Time (min)
Shelf position
Broccoli florets
130
20 - 25
2
Aubergine
130
15 - 20
2
Cauliflower florets
130
25 - 30
2
Tomatoes
130
15
2
Asparagus white
130
25 - 35
2
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