Tested for you in our cooking studio
en
37
■
‡
Circo-roasting
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Temperature
in °C
MW power
in watts
Time in min.
Beef
Slow roasting joint
cookware, uncovered
1
‚
140-150
-
35+40
Top side / Top rump
cookware, uncovered
1
‚
160-170
-
30+25
Lamb
Leg (bone-in)
cookware, uncovered
1
‚
160-170
-
25+25
Shoulder (bone-in)
cookware, uncovered
1
‚
160-170
-
25+20
Shoulder (boned and rolled)
cookware, uncovered
1
‚
170-180
-
25+25
Rack of lamb***
cookware, uncovered
1
‚
180-190*
-
15+25
Pork
Roasting joint
cookware, uncovered
1
‚
180-190
-
30+35
Loin joint
cookware, uncovered
1
‚
180-190
-
35+35
Belly
cookware, uncovered
1
‚
170-180
-
30+25
Gammon joint
cookware, uncovered
1
‚
160-170
-
30+30
Poultry
Chicken, whole
cookware, uncovered
1
‚
170-180
-
25+15
Chicken, portion, 200-250 g
each**
cookware, uncovered
1
‚
190-200
-
35-45
Duck
cookware, uncovered
1
‚
180-190
-
25+20
Turkey, crown****
cookware, uncovered
1
‚
150-160
-
20+15
Turkey, thighs
cookware, uncovered
1
‚
170-180
-
25+30
Turkey, whole, 4-8 kg*****
universal pan
1
‚
150-160
-
12+12
Meat dishes
Meat loaf
cookware, uncovered
1
‚
170-180
-
20+35
Meat loaf, 1 kg + 50 ml water
cookware, uncovered
1
‡
170-190
360
30-40
Casserole
Diced meat (beef, pork, lamb),
500 g meat
cookware, covered
1
‚
140*
-
100-120
Braising steak
cookware, covered
1
‚
140
-
65+60
Chicken pieces (boned), 500 g
meat
cookware, covered
1
‚
140*
-
90-100
Complete meal
With beef
wire rack + uncovered cook-
ware on wire rack
3+1
‚
160, then 200
(Yorkshire Pud-
ding)
-
calculation for meat
(see table above) +
15-25 for Yorkshire
Pudding
With chicken
wire rack + uncovered cook-
ware on wire rack
3+1
‚
180
-
calculation for
chicken (see table
above)
* Preheat
** skin side down
*** without fat layer (best and neck), do not turn
**** bone side down, do not turn
***** turn after app. 1 hour