Filter
Top Products
Roasting chart
Type of meat Function Stage Temperature
in °C
Moisture
in %
Duration
in minutes
Core
temperature
Poultry
Chicken
drumsticks
Combination mode
Fan plus
1
2
200
200 - 225
95
30
15
25-35
-
-
Duck up to 3 kg Combination mode
Fan plus
1
2
3
100
130
200 - 220
95
30
30
30
75
20-30
-
-
-
Goose thighs Combination mode
Fan plus
1
2
100
180
95
30
30
45-60
-
-
Goose up to 4 kg Combination mode
Fan plus
1
2
100
140
95
30
60
180 - 210
-
-
Turkey breast Combination mode
Fan plus
1
2
225
120
20
70
40-50
-
-
85
Veal
Braised* Combination mode
Fan plus
1
2
200 - 225
145
20
50
30-35
-
-
75-80
Fillet Fan plus - 200 - 225 - - 55 - 75
Lamb
Leg* Combination mode
Conventional heat
1
2
200
130
30
95
20
-
-
70-85
Beef
Braised* Combination mode
Fan plus
1
2
200 - 225
145
20
50
30-35
-
-
85
Fillet Fan plus - 200 - 225 - - 60 - 85
Sirloin joint Fan plus - 200 - 225 - - 60 - 85
Pork
Braised* Combination mode
Fan plus
1
2
180 - 210
150
30
50
30
-
-
80-90
Fillet Combination mode
Fan plus
- 220 - 225 30 - 70 - 80
Gammon joint Combination mode
Fan plus
1
2
3
200
130
85
20
100
100
30
70
60
-
-
-
Leg* Combination mode
Fan plus
1
2
200 - 225
150
30
50
40
-
-
75
Shank Combination mode
Fan plus
- 190 - 210 30 120 - 130 -
With crackling Combination mode
Fan plus
1
2
3
205
85
180
20
100
20
40-70
15
-
80
* If you want to make a sauce add some hot water or hot stock to the universal tray at the beginning
of roasting.
Roasting
48