Settings
Meat
Sausages *
250 °C
5 mins.
10–15 mins.
4+3
▸ * Turn halfway through the cooking time.
Poultry and fish
Chicken, whole *
210–230 °C
Yes
1 hr. 10 mins.–1 hr. 20 mins.
2+1
180–190 °C
No
1 hr.–1 hr. 20 mins.
2+1
4 chicken halves *
220–230 °C
5 mins.
50–60 mins.
2+1
Chicken leg *
250 °C
5 mins.
20–30 mins.
3+2
▸ * Turn halfway through the cooking time.
Low temperature cooking
Fillet of beef
80–90 °C
No
2 hrs. 30 mins.–3 hrs. 30 mins.
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
Cooking using a Römertopf (clay cooking pot)
Chicken
200–220 °C
No
1 hr.–1 hr. 10 mins.
2
Roast
200–220 °C
No
1 hr. 20 mins.–1 hr. 30 mins.
2
Braising steak
200–220 °C
No
50 mins.–1 hr. 10 mins.
2
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