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Meat and fish cooking chart for upper/lower heater combination or with hot air - one
level cooking only
Type of meat
Beef
Beef roast
Beef roast
Roast beef, medium done
Roast beef, well done
Pork
Pork roast, with skin
Pork belly
Pork belly
Shoulder
Pork roll
Cutlet
Pork meatloaf
Veal
Veal roll
Veal joint
Lamb
Lamb loin
Roast leg
Shoulder
Neck
Game
Venison shoulder
Poultry
Chicken, whole
Chicken, whole
Duck
Goose
Turkey
Fish
Whole fish
Fish fillet pieces
Note: Shelf position refers to the deep tray; smaller trays should be placed on the wire shelf
in the first or second shelf position. Do not place the deep tray in the fourth shelf position. The
value printed in bold in the temperature table indicates the most appropriate operating mode for
a particular type of food.
Weight
Shelf position
(g)
(from bottom)
1000
2
2
1500
2
1000
2
1000
1500
2
1500
2
2000
2
1500
2
2
1500
2
1500
1500
2
2
1500
2
1700
1500
2
2
2000
2
2500
800
2
2
2500
1200
2
1500
2
1700
2
4000
2
5000
2
1000
2
1200
2
Tempera-
Shelf position
ture (°C)
(from bottom)
190-210
2
190-210
2
200-210
2
200-210
2
2
180-190
2
190-200
2
180-200
190-200
2
190-200
2
180-200
2
200-210
2
180-200
2
180-200
2
190-200
2
190-200
2
180-190
2
190-200
2
190-200
2
190-200
2
2
190-200
2
180-190
2
160-170
150-160
2
2
190-200
2
180-200
Tempera-
Cooking
ture (°C)
time
(min.)
180-190
100-120
170-180
120-150
180-200
30-50
180-200
40-60
170-180
140-160
170-180
120-150
160-170
150-180
160-170
120-140
160-170
120-140
160-170
100-120
170-180
60-70
170-190
90-120
170-180
120-130
170-180
100-120
180-190
60-120
170-180
180-210
180-190
90-120
180-190
90-100
180-190
60-80
180-190
70-90
160-170
120-150
150-160
180-200
140-150
180-240
170-180
50-60
170-180
20-30
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