English 22
Beef
Pot-roasted beef*
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Reheat
285 – 300
Û
F
(140 – 150
Û
C)
100 – 140
min.
Filet of beef, medium* 2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
Reheat
340 – 360
Û
F
(170 – 180
Û
C)
20 – 28 min.
Thin slice of roast
beef, medium*
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
True Convection
340 – 360
Û
F
(170 – 180
Û
C)
40 – 55 min.
Thick slice of sirloin,
medium*
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
True Convection
340 – 360
Û
F
(170 – 180
Û
C)
45 – 60 min.
Veal
Veal, bone-in
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Convection 320 – 360
Û
F
(160 – 180
Û
C)
50 – 70 min.
Veal loin
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
Steam Convection 320 – 360
Û
F
(160 – 180
Û
C)
15 – 25 min.
Breast of veal, stuffed 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Convection 285 – 320
Û
F
(140 – 160
Û
C)
75 – 120 min.
Pork
Bone-in without rind
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Convection 320 – 360
Û
F
(160 – 180
Û
C)
50 – 70 min.
Bone-in with rind
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam/
Steam Convection
True Convection
212
Û
F (100
Û
C)/
285 – 320
Û
F
(140 – 160
Û
C)
410 – 430
Û
F
(140 – 160
Û
C)
20 – 25 min.
40 – 50 min.
20 min.
Pork chop, boneless*
1.2 lbs.
(0.5 kg)
Wire rack + baking
pan (level 2)
Steam Convection 285 – 320
Û
F
(140 – 160
Û
C)
75 – 120 min.
Ham on the bone
2 lbs. (1 kg)
Wire rack + baking
pan (level 2)
Steam Convection 250 – 285
Û
F
(120 – 140
Û
C)
60 – 70 min.
Pork ribs
Sliced
Baking pan (level 2)
Steam
212
Û
F (100
Û
C)
15 – 20 min.
Other
Meat loaf
made from 1.2
lbs. (0.5 kg)
ground meat
Baking pan (level 2)
Steam Convection 340 – 360
Û
F
(170 – 180
Û
C)
45 – 60 min.
Boned leg of lamb
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Convection 340 – 360
Û
F
(170 – 180
Û
C)
60 – 80 min.
Loin of lamb on the
bone*
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Convection 320 – 360
Û
F
(160 – 180
Û
C)
15 – 25 min.
Sausages
–
Perforated (level 3) +
baking pan (level 1)
Steam
175 – 185
Û
F
(80 – 85
Û
C)
12 – 18 min.
Fish
Whole
per 0.66 lbs.
(0.3 kg)
Perforated (level 3) +
baking pan (level 1)
Steam
175 – 195
Û
F
(80 – 90
Û
C)
15 – 25 min.
Fillet
per 3.5 lbs. (1.5
kg)
Perforated (level 3) +
baking pan (level 1)
Steam
175 – 195
Û
F
(80 – 90
Û
C)
10 – 20 min.
Trout, whole
per 0.5 lbs. (0.2
kg)
Perforated (level 3) +
baking pan (level 1)
Steam
175 – 195
Û
F
(80 – 90
Û
C)
12 – 15 min.
Food
Amount/
Weight
Accessories
Oven Mode
Temperature
Cooking
Time
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)