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 – 1 kg
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
33
