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Food Grill Time (min)
Sausages 20 - 30
Steaks: Rare 4 - 6
Steaks: Medium 6 - 8
Steaks: Well Done 12 - 15
Toasted Sandwiches 3 - 4
MAIN OVEN
THERMAL GRILLING
Roasting
Food
Shelf Position Quantity [kg]
Temperature
[°C]
Time (min)
Beef: Pot roast 3 180 - 230 150 - 180
Beef: Topside
beef or filler - rare
3
per cm of thick-
ness
190 - 200 5 - 6
Beef: Topside
beef or filler - me-
dium
3
per cm of thick-
ness
180 - 190 6 - 8
Beef: Topside
beef or filler - well
done
3
per cm of thick-
ness
170 - 180 8 - 10
Pork: Shoulder,
neck, ham
2 1-1.5 160 - 180 90 - 120
Pork: Pork chop 2 1-1.5 160 - 180 60 - 90
Pork: Meatloaf 2 0.75-1 160 -170 45 - 60
Pork: Knuckle of
pork (precooked)
2 0.75-1 150 -170 90 - 120
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.
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