18
Beef
Slow roast joint
CircoTherm
1
140
40 + 40
Top/bottom heat
2
150
40 + 40
Top side / top rump
CircoTherm
1
160
30 + 25
Top/bottom heat
2
190
30 + 25
Lamb
Leg
CircoTherm
1
170
30 + 25
Top/bottom heat
2
200
30 + 25
Shoulder (on the bone)
CircoTherm
1
170
25 + 20
Top/bottom heat
2
200
25 + 20
Shoulder (boned and rolled)
CircoTherm
1
170
30 + 25
Top/bottom heat
2
200
30 + 25
Rack of lamb
CircoTherm
1
180
25 + 25
Top/bottom heat
2
200
25 + 25
Pork
Roast joint
CircoTherm
1
180
35 + 35
Top/bottom heat
2
180
35 + 35
Loin joint
CircoTherm
1
180
30 + 30
Top/bottom heat
2
180
30 + 30
Belly
CircoTherm
1
160
30 + 25
Top/bottom heat
2
190
30 + 25
Gammon
Joint
CircoTherm
1
160
30 + 30
Top/bottom heat
2
190
30 + 30
Chicken
Whole chicken
CircoTherm
1
170
180
20 + 25
Top/bottom heat
2
190
200
20 + 25
Portion (boned)
CircoTherm
1
190
20 + 25
Top/bottom heat
2
200
210
20 + 25
Quarter
CircoTherm
1
190
20 + 25
Top/bottom heat
2
200
210
20 + 25
Turkey
Drumstick
CircoTherm
1
180
20 + 20
Crown
CircoTherm
1
160
25 + 20
Whole
CircoTherm
1
150
160
25 + 20
Complete meal
with beef
CircoTherm
1 + 3
160
30 + 25**
Casseroles
Setting
Level
Temperature in °C
Time in minutes
(per 500 g)
Diced meat (beef, pork, lamb, chicken)
CircoTherm
1
140
40 + 80
Bottom heat
1
140*
40 + 80
Braising steak
CircoTherm
1
140
45 + 80
Bottom heat
1
140*
45 + 80
Chicken pieces (boned)
CircoTherm
1
140
50 + 70
Top/bottom heat
2
140
50 + 70
* Preheat oven
Meal
Setting
Level
Temperature in °C
Time in minutes
(per 500 g)
* Preheat oven
** + time for Yorkshire pudding