21
Dish
Level from Hot air
Grill and
Top and
Cooking
Meat
below
hot air
bottom heat time
probe
Temp. °C
Temp. °C
Temp. °C
Minutes
temp. °C
Beef
Roast beef 1,5 kg*
2
180
180
60-90
Roast beef rare 1,5 kg**
2
230/180
230/180
45-50
45-50
Roast beef medium 1,5 kg**
2
230/180
230/180
60-70
55-65
Roast beef well done 1,5 kg** 2
230/180
90-100
70-80
Pork
Pork roast 1,5 kg**
2
230/180
230/180
60-70
75-80
Pork roast with rind 1,5 kg*** 2
180/200
180/200
60-70
75-80
Smoked pork 1,5 kg**
2
180/160
40-50
65-70
Leg of pork***
2
150/200
150/200
50-60
80-85
Collared roast**
2
230/180
230/180
60-70
75-80
Veal
Roast veal**
2
230/180
230/180
60-70
75-80
Leg of veal***
2
150/180
150/180
50-60
75
Loin of veal
2
160-170
20
70-75
Stuffed breast of veal*
2
120-130
120
75-80
* First brown the meat all-round in the casserole on the cooker.
** Brown the meat at a high heat level, switch back to a lower temperature after 15-20 minutes.
*** Cook the meat at a low temperature, set the temperature higher for the last 15-20 minutes.
Note: The values given above should be looked upon as recommended values. We advise you to always
preheat the oven.
The recommended mode is printed in bold.
Roasting Table