en
Tested for you in our cooking studio
44
Types of heating used:
■
:
4D hot air
■
4
Circulated air grilling
The levels of steam intensity are indicated as numbers
in the table:
■
1 = Low
■
2 = Medium
■
3 = High
Dish
Accessories/cookware
Shelf po-
sition
Type of
heating
MW pow-
er in watts
Temperature
in °C
Steam in-
tensity
Time in min.
Beef
Slow roasting joint
wire rack
2
:
-
140-150
-
35+40
Slow roasting joint, 1.5 kg
wire rack
2
:
-
130-140
1
70-80
-
40-50
Top side / Top rump
wire rack
2
:
-
160-170
-
30+25
Top side / Top rump, 1.5 kg
wire rack
2
:
-
170-180
1
100-120
Lamb
Leg (bone-in)
wire rack
2
:
-
160-170
-
25+25
Leg (bone-in), 1.5 kg
wire rack
2
:
-
180-190
1
80-90
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
Rack of lamb (each 700 g)
wire rack
2
:
-
200
-
20
170-180
1
25-30
Pork
Roasting joint
wire rack
2
:
-
180-190
-
30+35
Roasting joint, 1.5 kg
wire rack
2
:
-
120
3
30
190-200
-
30
160-170
1
80-100
Loin joint
wire rack
2
:
-
180-190
-
35+35
Loin joint, 1 kg
wire rack
2
:
-
180-190
-
25-30
170-180
1
70-80
Belly
wire rack
2
:
-
170-180
-
30+25
Gammon joint
wire rack
2
:
-
160-170
-
30+30
Gammon joint, 1.5 kg
wire rack
2
:
-
170-180
2
100-120
Poultry
Chicken, whole
wire rack
2
:
-
170-180
-
25+15
Chicken, whole, 1.5 kg
wire rack
2
:
-
180-190
2
65-75
Chicken, portion (each 200-
250 g)***
wire rack
2
:
-
190-200
-
35-45
Chicken, portion (each 200-
250 g)***
wire rack
2
:
-
200-210
2
35-45
Duck
wire rack
2
:
-
180-190
-
25+20
Duck, 2-3 kg
wire rack
2
:
-
160-170
2
70-90
170-180
-
30-40
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down
***** Turn after app. 1 hour