Settings
Meat and poultry
Sirloin
240–260 °C
Yes
35–45 mins.
2+1
Shoulder of beef, braised
170–190 °C
Yes
1 hr. 10 mins.–1 hr. 40 mins.
2
Shoulder of veal, roasted
210–230 °C
Yes
1 hr. 10 mins.–1 hr. 30 mins.
2
Shoulder of pork, braised
180–190 °C
Yes
1 hr. 20 mins.–1 hr. 50 mins.
2
Shoulder of pork, roasted
210–230 °C
Yes
1 hr. 40 mins.–2 hrs.
2+1
Leg of lamb
210–220 °C
Yes
1 hr. 40 mins.–2 hrs.
2+1
Meat loaf
200–220 °C
Yes
1 hr. 10 mins.–1 hr. 30 mins.
2
Fleischkäse (specialty meat loaf)
170–190 °C
Yes
50 mins.–1 hr. 10 mins.
2
Fillet in pastry
190–200 °C
Yes
30–40 mins.
2
Chicken, whole *
210–230 °C
Yes
1 hr. 10 mins.–1 hr. 20 mins.
2+1
▸ * Turn halfway through the cooking time.
Low temperature cooking
Fillet of beef
80–90 °C
No
2 hrs.–3 hrs.
2
Sirloin
80–90 °C
No
2 hrs. 30 mins.–3 hrs. 30 mins.
2
loin of pork
90–100 °C
No
3 hrs.–4 hrs.
2
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