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MEAT
TYPE OF DISH
Conventional cook-
ing
Fan forced cooking
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Beef 2 200 2 190 50-70 On oven shelf and deep roasting
pan
Pork 2 180 2 180 90-120 On oven shelf and deep roasting
pan
Veal 2 190 2 175 90-120 On oven shelf and deep roasting
pan
English roast beef
rare
2 210 2 200 44-50 On oven shelf and deep roasting
pan
English roast beef
medium
2 210 2 200 51-55 On oven shelf and deep roasting
pan
English roast beef
well done
2 210 2 200 55-60 On oven shelf and deep roasting
pan
Shoulder of pork 2 180 2 170 120-150 On deep roasting pan
Shin of pork 2 180 2 160 100-120 2 pieces on deep roasting pan
Lamb 2 190 2 190 110-130 Leg
Chicken 2 200 2 200 70-85 Whole on deep roasting pan
Turkey 1 180 1 160 210-240 Whole on deep roasting pan
Duck 2 175 2 160 120-150 Whole on deep roasting pan
Goose 1 175 1 160 150-200 Whole on deep roasting pan
Rabbit 2 190 2 175 60-80 Cut in pieces
Hare 2 190 2 175 150-200 Cut in pieces
Pheasant 2 190 2 175 90-120 Whole on deep roasting pan
FISH
TYPE OF DISH
Conventional cook-
ing
Fan forced cooking
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Trout/Sea bream 2 190 2 (1 and
3) 2 (1
and 3)
175 40-55 3-4 fishes
Tuna fish/Salmon 2 190 2 (1 and
3)
175 35-60 4-6 fillets
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