MEAT
Conventional Cook-
ing
True Fan Cook-
ing
(min)
(°C)
(°C)
Beef
200
190
50 - 70
Pork
180
180
90 - 120
Veal
190
175
90 - 120
English roast beef, rare
210
200
50 - 60
English roast beef, medium
210
200
60 - 70
English roast beef, well done
210
200
70 - 75
MEAT
Conventional Cooking
True Fan Cooking
(min)
(°C)
(°C)
Pork shoulder, with rind
180
2
170
2
120 -
150
Pork shin, 2 pieces
180
2
160
2
100 -
120
Leg of lamb
190
2
175
2
110 -
130
Whole chicken
220
2
200
2
70 - 85
Whole turkey
180
2
160
2
210 -
240
Whole duck
175
2
220
2
120 -
150
Whole goose
175
2
160
1
150 -
200
Rabbit, cut in pieces
190
2
175
2
60 - 80
Hare, cut in pieces
190
2
175
2
150 -
200
Whole pheasant
190
2
175
2
90 - 120
Use the second shelf position.
20