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Combination mode G (Roasting)
Type of meat Stage Temperature
in °C
Moisture
in %
Duration in
minutes
Lamb
Leg of lamb 1
2
200–225
100
50
30
35–40
120–160
Crown roast 1
2
225
40–70
20
100
20–35
20
Beef
Fillet 1 210–225 20 40–60
Sirloin joint 1 200–225 20 40–120
Pot roast 1
2
200–225
145
20
50
35
240
Pork
Fillet 1 200–225 20 25–35
Shank 1 190–210 30 110–120
Pork with crackling 1
2
3
205
85
180
20
100
20
40–70
120
20–40
Pot roast 1
2
180–210
150
30
50
40
50–90
Game
Venison 1
2
225
100
30
50
30–40
50–120
Roebuck rump 1
2
225
100
30
50
35–40
60–80
Wild boar 1
2
200–220
150
30
50
40–45
70–90
The lower the temperature in the second cooking stage, the more tender the meat.
This means that the cooking process can take several hours.
Roasting
90