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Food
Shelf Position Quantity [kg]
Temperature
[°C]
Time (min)
Veal: Roast
veal
2 1 160 - 180 90 - 120
Veal: Knuckle
of veal
2 1.5-2 160 -180 120 - 150
Lamb: Roast
lamb, leg of
lamb
2 1-1.5 150 -170 75 - 120
Lamb: Saddle
of lamb
2 1-1.5 160 -180 60 - 90
Poultry 2 1-1.5 190 - 210 45 - 75
Half Chicken 2 0.5-1 190 - 210 35 - 50
Duck 1 1.5-2 180 - 200 75 - 105
Goose 1 3.5-5 160 - 180 135 - 210
Turkey 1 2.5-3.5 160 - 180 105 - 150
Turkey 1 4-6 140 - 160 150 - 240
DEFROSTING
• Put the food out of the packaging and
set it on a plate on the oven shelf.
• Do not cover with a plate or bowl. This
can extend the time to defrost very
much.
• Put the oven shelf in the first shelf level
from the bottom.
Type of food
Shel
f
Time in
minutes
Final de-
frosting
mins
Comments
Chicken, 1000
g
2 120-140 20-30
Place the chicken on an up-
turned saucer on a larger
plate. Turn half way through.
Meat, 1000g 2 100-140 20-30 Turn half way through.
Meat, 500g 2 90-120 20-30 Turn half way through.
Trout, 150g 2 25-35 10-15 -
Strawberries,
300g
2 30-40 10-20 -
Butter, 250g 2 30-40 10-15 -
Cream, 2 x 2dl 2 80-100 10-15
Cream can be whipped even
if it is still slightly frozen.
Cake, 1400g 2 60 60 -
Information on acrylamides
Important! According to the newest
scientific knowledge, if you brown food
(specially the one which contains starch),
acrylamides can pose a health risk. Thus,
we recommend that you cook at the
lowest temperatures and do not brown
food too much.
ENGLISH
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