Cata EFGM60SS2 - Page 17

17
In more detail...
GB IE
Operation
TRUE FAN
MODE
CONVENTIONAL
Food Recommended
shelf level from
the bottom
Temperature
in °C 3)
Time in
min. 4)
Temperature in
°C 3)
Time in
min. 4)
Roast beef,
approx. 1 kg
1 170 – 190 100 – 120 190 – 210 100 – 120
Beef llet,
approx. 1 kg
1 190 – 210 45 – 55 100 – 220 45 – 55
Venison,
approx. 1 kg
1 180 – 200 90 – 120 190 – 210 90 – 120
Pork joint,
approx. 1 kg
1 170 – 190 100 – 120 200 – 220 100 – 120
Pork joint,
approx. 2 kg
1 150 – 170 160 – 180 180 – 200 120 – 150
Ham joint,
approx. 1 kg
1 170 – 190 60 – 70 200 – 220 60 – 70
Meat loaf,
approx. 1 kg
1 160 – 180 70 – 80 190 – 210 70 – 80
Veal,
approx. 1.5 kg
1 170 – 190 100 – 120 190 – 210 100 – 120
Lef of lamb,
approx. 1.5 kg
1 170 – 190 90 – 120 200 – 220 90 – 120
Rack of lamb,
approx. 1.5 kg
1 170 – 190 50 – 60 190 – 210 50 – 60
Poultry,
0.8 – 1 kg
1 170 – 190 60 – 70 190 – 210 60 – 70
Poultry,
approx. 2 kg
1 170 – 190 90 – 110 190 – 210 90 – 110
Poultry
stuffed,
approx. 2 kg
1 170 – 190 110 – 130 190 – 210 110 – 130
Poultry,
approx. 4 kg
1 160 – 180 150 – 180 180 – 200 150 – 180
Fish, whole,
approx. 1.5 kg
1 160 – 180 35 – 55 190 – 210 35 – 55
1) We recommend "True Fan Mode" for roasting, however, "Conventional" can also be used.
2) Pre-heat the oven.
3) Temperature in a covered pot.
If open roasting, set the temperatures 20 °C lower.
4) Unless otherwise stated, the times given are calculated on the basis of an oven which
has not been pre-heated.
5) Use the 2nd shelf level from the bottom for "Conventional".