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Food
Temperature
[°C]
Approx Cook Time
(mins)
Shelf Position
Scones 210 - 230 8 - 12 1 / 3
Roasting: Meat, Poultry 160 - 180 see Roasting Chart 2
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please read the
instructions of the manufacturer).
• Large roasting joints can be roasted directly in the
deep roasting pan or on the oven shelf above the deep
roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid. This well
keep the meat more succulent.
• All types of meat, that can be browned or have crack-
ling, can be roasted in the roasting tin without the lid.
Thermaflow or Conventional Cooking (if available)
Roasting
Meat Temperature [°C] Cooking Time
Beef/Beef boned
170 - 190
20-35 minutes per 0.5 kb (1 lb) and 20-30
minutes over
Mutton/Lamb
170 - 190
20-35 minutes per 0.5 kb (1 lb) and 25-35
minutes over
Pork/Veal/Ham
170 - 190
30-40 minutes per 0.5 kb (1 lb) and 30-40
minutes over
Chicken
180 - 200
20-25 minutes per 0.5 kb (1 lb) and 20 mi-
nutes over
Turkey/Goose
170 - 190
15-20 minutes per 0.5 kg (1 lb) up to 3.5
kg (7 lb) then 10 minutes per 0.5 kg (1 lb)
over 3.5 kg (7 lb)
Duck
180 - 200
25-35 minutes per 0.5 kb (1 lb) and 25-30
minutes over
Pheasant
170 -190
35-40 minutes per 0.5 kb (1 lb) and 35-40
minutes over
Rabbit
170 - 190
20 minutes per 0.5 kb (1 lb) and 20mi-
nutes over
Grilling
Always use the grilling function with maximum tempera-
ture setting
Important! Always grill with the oven door closed
Always pre-heat the empty oven with the grill func-
tions for 5 minutes.
• Set the grilling set in the shelf level as recommended
in the grilling table.
• Grill only flat pieces of meat or fish.
Top Oven - Dual Circuit Grill
Adjust shelf position and grilling set to suit different
thicknesses of food.
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