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Conventional
cooking
Fan cooking Cooking
time
TYPE OF DISH
level
Temp.
(°C)
level
Temp.
(°C)
In minutes NOTE
English roast beef
- rare 2 210 2 200 50-60 Shelf
- medium 2 210 2 200 60-70 Shelf
- well done 2 210 2 200 70-80 Shelf
Shoulder of pork 2 180 2 170 120-150 with rind
Knuckle of pork 2 180 2 160 100-120 2 pieces
Lamb 2 190 2 175 110-130 Leg
Chicken 2 190 2 200 70-85 Whole
Turkey 2 180 2 160 210-240 Whole
Duck 2 175 2 220 120-150 complete
Goose 2 175 1 160 150-200 complete
Rabbit 2 190 2 175 60-80 In pieces
Hare 2 190 2 175 150-200 In pieces
Pheasant 2 190 2 175 90-120 complete
Meatloaf 2 180 2 175 complete
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Bread tin
The temperatures quoted are guidelines. If
necessary, the temperatures should be
adjusted to personal requirements.
FISH
Conventional
cooking
Fan cooking Cooking
time
TYPE OF DISH
level
Temp.
(°C)
level
Temp.
(°C)
In minutes NOTE
Trout / Sea bream 2 190
2(1 and 3)
1)
175 40-55 3-4 fish
Tuna fish / Salmon 2 190
2(1 and 3)
1)
175 35-60 4-6 Filets
1) If you cook several dishes at the same time, we recommend that you place them on the levels quoted between
brackets.
The temperatures quoted are guidelines. If
necessary, the temperatures should be
adjusted to personal requirements.
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