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Meat and sh cooking chart for upper/lower heater combination or with hot air - one
level cooking only
Type of meat Weight
(g)
Shelf position
(from bottom)
Tempera-
ture (°C)
Shelf position
(from bottom)
Tempera-
ture (°C)
Cooking
time
(min.)
Beef
Beef roast 1000 2 190-210 2 180-190 100-120
Beef roast 1500 2 190-210 2 170-180 120-150
Roast beef, medium done 1000 2 200-210 2 180-200 30-50
Roast beef, well done 1000 2 200-210 2 180-200 40-60
Pork
Pork roast, with skin 1500 2 180-190 2 170-180 140-160
Pork belly 1500 2 190-200 2 170-180 120-150
Pork belly 2000 2 180-200 2 160-170 150-180
Shoulder 1500 2 190-200 2 160-170 120-140
Pork roll 1500 2 190-200 2 160-170 120-140
Cutlet 1500 2 180-200 2 160-170 100-120
Pork meatloaf 1500 2 200-210 2 170-180 60-70
Veal
Veal roll 1500 2 180-200 2 170-190 90-120
Veal joint 1700 2 180-200 2 170-180 120-130
Lamb
Lamb loin 1500 2 190-200 2 170-180 100-120
Roast leg 2000 2 190-200 2 180-190 60-120
Shoulder 2500 2 180-190 2 170-180 180-210
Neck 800 2 190-200 2 180-190 90-120
Game
Venison shoulder 2500 2 190-200 2 180-190 90-100
Poultry
Chicken, whole 1200 2 190-200 2 180-190 60-80
Chicken, whole 1500 2 190-200 2 180-190 70-90
Duck 1700 2 180-190 2 160-170 120-150
Goose 4000 2 160-170 2 150-160 180-200
Turkey 5000 2 150-160 2 140-150 180-240
Fish
Whole sh 1000 2 190-200 2 170-180 50-60
Fish llet pieces 1200 2 180-200 2 170-180 20-30
Note: Shelf position refers to the deep tray; smaller trays should be placed on the wire shelf
in the rst or second shelf position. Do not place the deep tray in the fourth shelf position. The
value printed in bold in the temperature table indicates the most appropriate operating mode for
a particular type of food.