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Type of meat Quantity
Oven func-
tion
Shelf position
Temperature
°C
Time mins.
Roast beef or fil-
let: rare
per cm. of
thickness
Turbo Grilling 1
190-200
1)
5-6
Roast beef or fil-
let: medium
per cm. of
thickness
Turbo Grilling 1
180-190
1)
6-8
Roast beef or fil-
let: well done
per cm. of
thickness
Turbo Grilling 1
170-180
1)
8-10
1) Pre-heat the oven
Pork
Type of meat Quantity
Oven func-
tion
Shelf position
Temperature
°C
Time mins.
Shoulder, neck,
ham joint
1-1.5 kg Turbo Grilling 1 160-180 90-120
Chop, spare rib 1-1.5 kg Turbo Grilling 1 170-180 60-90
Meat loaf 750 g-1 kg Turbo Grilling 1 160-170 50-60
Porkknuckle (pre-
cooked)
750 g-1 kg Turbo Grilling 1 150-170 90-120
Veal
Type of meat Quantity Oven function Shelf position Temperature °C Time mins.
Roast veal 1 kg Turbo Grilling 1 160-180 90-120
Knuckle of veal 1.5-2 kg Turbo Grilling 1 160-180 120-150
Lamb
Type of meat Quantity Oven function Shelf position Temperature °C Time mins.
Leg of lamb, roast lamb 1-1.5 kg Turbo Grilling 1 150-170 100-120
Saddle of lamb 1-1.5 kg Turbo Grilling 1 160-180 40-60
Game
Type of meat Quantity Oven function Shelf po-
sition
Temperature
°C
Time
mins.
Saddle of hare, leg of
hare
up to 1 kg Conventional Cook-
ing
1
230
1)
30-40
Saddle of venison 1.5-2 kg Conventional Cook-
ing
1 210-220 35-40
Haunch of venison 1.5-2 kg Conventional Cook-
ing
1 180-200 60-90
1) Pre-heat the oven
Poultry
Type of meat Quantity Oven function Shelf position Temperature °C Time mins.
Poultry portions 200-250g each Turbo Grilling 1 200-220 30-50
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