Dishes | Shelf level | Convection | Full surface | Top + | Cooking | Core tem- |
| with 4 levels | Temperature | grill | bottom heat | time | perature |
| (with 5 levels) | + circulated air |
| in min. | in °F (°C) | |
| in °F (°C) | Temperature | ||||
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| Temperature | in °F (°C) |
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| in °F (°C) |
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Game |
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Roast game* | 2 (3) | 340 - 355 (170 |
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| 60 - 90 |
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| - 180) |
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Leg of venison* | 2 (3) | 340 - 355 (170 |
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| 60 - 80 | 170 - 175 |
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| - 180) |
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| (75 - 80) |
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Saddle of venison | 2 (3) | 330 - 350 (165 |
| 340 - 355 | 20 - 25 | 150 - 160 |
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| - 175) |
| (170 - 180) |
| (65 - 70) |
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Leg of lamb* | 2 (3) | 355 - 390 (180 |
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| 35 - 45 | 150 - 170 |
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| - 200) |
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| (65 - 75) |
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Poultry |
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Duck (2 - 3 kg) | 2 (3) | 320/375 |
| 320/375*** | 100 - 120 | 175 - 185 |
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| (160/190***) |
| (160/190***) |
| (80 - 85) |
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Duck breast | 2 (3) | 320 (160) |
| 320 (160) | 15 - 20 | 160 (70) |
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Goose ( 2 - 3 kg) | 2 (3) | 320/375 |
| 320/375*** | 100 - 120 | 185 - 195 |
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| (160/190***) |
| (160/190***) |
| (85 - 90) |
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Chicken ( 3 - 4 kg) | 2 (3) | 160/190*** |
| 160/190*** | 120 - 180 | 85 - 90 |
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Roast chicken | 2 (3) | 355 (180) | 355 (180) |
| 50 - 60 | 85 |
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* First cook meat in a casserole on the burner. |
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** Brown the meat at high temperature, after 15 - 20 min. switch back to a lower temperature. |
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*** Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min. |
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Roasting tips and tricks
What to do if... | The solution |
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... the roast has gone dark and the crust is burnt in places? | Check the insertion level and the set roasting temperature. |
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... the roast looks good, but the sauce has baked on? | Choose smaller roasting cookware the next time and add more |
| liquid. |
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... the roast looks good, but the sauce is too light and | Choose larger roasting cookware the next time and use less liq- |
watery? | uid. |
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... the table does not contain any data for the weight of the | Choose the data according to the next lowest weight and |
roast? | extend the time. |
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