30
* Pre-heat the oven
Veal
Veal joint, per cm thick-
ness
170-180 2 --- 14-17
Lamb
Leg of lamb (1800 g) 170-180 2 --- 90
Roasting smaller items on the baking tray
Sausages “cordon
bleu”
220-230* 3 4+1 5-8
Sausages 220-230* 3 4+1 12-15
Escalope or chop coat-
ed with breadcrumbs
220-230* 3 4+1 15-20
Rissoles 210-220* 3 4+1 15-20
Fish
Trout weighing 200-
250 g
190-200 3 --- 20-25
4 Trout fillets
(weight 200 g)
170-180 3 --- 20-25
Perch fillet coated with
breadcrumbs
(total weight approx.
1kg)
190-200 3 --- 25-30
Poultry
Chicken 150-160 2 --- 55-60
1 kg Turkey roast, per
cm thickness
150-160 2 --- 11-15
Duck (2000-2500 g) 150-160 2 --- 90-120
Goose (4500 g 150-160 2 --- 150-180
Hot Air ¥
Food to be roasted
Tempera-
ture in °C
Shelf position
Roasting
time
in minutes
1 Level 2 Levels
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