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Recommended setting values
The table lists values for poultry, meat and fish, with
default values for the weight.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat or fish is
placed into a cold cooking compartment.
If you wish to cook heavier poultry, meat or fish, always
use the lower temperature. If cooking more than one
item, use the weight of the heaviest item as a basis for
determining the cooking time. The individual pieces
should be approximately the same size.
As a general rule: The larger the poultry, meat or fish,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry, meat or fish after approx. ^ to Z of
the time listed.
Cover the bottom of the glass cookware with
approx. 1/2 cm of liquid.
The quantity of liquid depends on the type of meat, the
material the cookware is made from and on whether or
not a lid is used. If you are cooking meat in an
enamelled or dark-coloured metal roasting dish, it will
need a little more liquid than if cooked in glass
cookware.
Calculating the cooking time (e.g. 20+35):
To calculate the cooking time, assume 20 minutes per
500 g of meat plus an extra 35 minutes. For 1.5 kg, the
cooking time would therefore be 95 minutes.
Cooking time range (e.g. 10-15):
Your food will be ready within the specified range of
time (in minutes).
Roasting, braising and grilling
Roasting and Braising
Food Dish Shelf posi-
tion
Type of heat-
ing
Temperature in °C Time in minutes
Slow roast joint (beef) Cookware, uncovered 2 ‚ 140 50+50
Beef top side / top rump Cookware, uncovered 2 ‚ 170 40+30
Lamb leg (bone-in) Cookware, uncovered 2 ‚ 160-170 25+15
Lamb shoulder (bone-in) Cookware, uncovered 2 ‚ 160-170 15+25
Lamb shoulder (boned and rolled) Cookware, uncovered 2 ‚ 170-180 18+30
Rack of lamb** Cookware, uncovered 2 ‚ 170-190* 15+20
Pork, roast joint Cookware, uncovered 2 ‚ 180-190 30+35
Pork, loin joint Cookware, uncovered 2 ‚ 160 35+30
ˆ ‚Ÿ£/‰ 3-5
Pork, belly Cookware, uncovered 2 ƒ 170-180*** 30+30
ˆ 250 3-5
Pork, gammon joint Cookware, uncovered 2 ‚ 160-170*** 30+30
Chicken, whole Wire rack****** 2 ‚ 170-180 25+15
Chicken portion, bone-in,
200-250 g each
Cookware, uncovered 2 ‚ 200-220 40-50
Duck, 2-3 kg Cookware, uncovered 2 ‚ 180-190 25+20
Turkey, crown Wire rack 2 ‚ 140-150**** 20+25
Turkey, thighs Cookware, uncovered 2 ‚ 180-190 40+25
Turkey, whole, 4-8 kg Wire rack 1 ‚ 150-160***** 12+12
Fish, braised, whole 300 g, e.g. trout Cookware, covered 2 ¼ 170-190 25-35
Fish, braised, whole 1,5 kg,
e.g. salmon
Cookware, covered 2 ¼ 180-200 55-65
Fish fillet, plain, braised, 400 g Cookware, covered 2 ¼ 170-190 30-40
Meat loaf Cookware, uncovered 2 ‚ 170-180 20+40
Diced meat (beef, pork, lamb),
500 g meat
Cookware, covered 2 ¼ 140 120-140
* Preheat
** Without fat layer (best end neck), do not turn
*** Do not turn
**** Bone side down, do not turn
***** Turn after app. 1 hour
****** Slide in the universal pan underneath the wire rack
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