Roasting table

Dish	Level	Hot air	Grill and	Top and	Cooking	Core
			hot air	bottom heat	time	temperature
	from below	Temp. °C	Temp. °C	Temp. °C	minutes	sensor
Beef
Roast beef (casserole*) 1,5 kg	2	180		180	60-90

Roast beef rare 1,5 kg**	2	230/180	230/180		45-50	45-50°C

Roast beef medium 1,5 kg**	2	230/180	230/180		60-70	55-65°C

Roast beef well-done 1,5 kg**	2	230/180			90-100	70-80°C

Pork
Pork roast 1,5 kg**	2	230/180	230/180		60-70	75-80°C

Pork roast with rind 1,5 kg***	2	180/200	180/200		60-70	75-80°C
Smoked pork 1,5 kg**	2	180/160			40-50	65-70°C

Leg of pork***	2	150/200	150/200		50-60	80-85°C

Collared roast**	2	230/180	230/180		60-70	75-80°C

Veal
Roast veal**	2	230/180		230/180	60-70	75-80°C

Leg of veal***	2	150/180	150/180		50-60	75°C

Loin of veal	2	160-170			20	70-75°C

Stuffed breast of veal*	2	120-130			120	75-80°C

*First brown the meat all-round in the casserole on the cooker.

**Brown the meat at a high heat level, switching back to a lower temperature after 15-20 minutes.

***Cook the meat at a low temperature and set the temperature higher for the last 15-20 minutes.

Note: the values given above should be looked upon as recommended values. We advise you to always preheat the oven. The recommended mode is printed in bold.