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Food Recom-
mended
shelf
level
Fan plus U Conventional V
1)2)
Temperature
in °C
3)
Time
in min.
4)
Temperature
in °C
3)
Time
in min.
4)
Roast beef, approx. 1 kg 1 170 – 190 100 – 120 190 – 210 100 – 120
Beef fillet, approx. 1 kg 1 190 – 210 45 – 55 200 – 220 45 – 55
Venison, approx. 1 kg 1
5)
180 – 200 90 – 120 190 – 210 90 – 120
Pork joint, approx. 1 kg 1 170 – 190 100 – 120 200 – 220 100 – 120
Pork joint, approx. 2 kg 1 150 – 170 160 – 180 180 – 200 120 – 150
Ham joint, approx. 1 kg 1 170 – 190 60 – 70 200 – 220 60 – 70
Meat loaf, approx. 1 kg 1 160 – 180 70 – 80 190 – 210 70 – 80
Veal, approx. 1.5 kg 1
5)
170 – 190 100 – 120 190 – 210 100 – 120
Leg of lamb, approx. 1.5 kg 1 170 – 190 90 – 120 200 – 220 90 – 120
Rack of lamb, approx. 1.5 kg 1 170 – 190 50 – 60 190 – 210 50 – 60
Poultry, 0.8–1kg 1
5)
170 – 190 60 – 70 190 – 210 60 – 70
Poultry, approx. 2 kg 1 170 – 190 90 – 110 190 – 210 90 – 110
Poultry, stuffed, approx. 2 kg 1 170 – 190 110 – 130 190 – 210 110 – 130
Poultry, approx. 4 kg 1 160 – 180 150 – 180 180 – 200 150 – 180
Fish, whole, approx. 1.5 kg 1
5)
160 – 180 35 – 55 190 – 210 35 – 55
1) We recommend Fan plus U for roasting, however, Conventional V can also be used.
2) Pre-heat the oven.
3) Temperature in a covered pot.
If open roasting, set the temperatures 20 °C lower.
4) Unless otherwise stated, the times given are calculated on the
basis of an oven which has not been pre-heated.
5) Use the 2nd shelf level from the bottom for Conventional V.
The information given in this chart is intended only as a guide.
Roasting chart
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