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BEEF (°C) (min)
Roast beef or fillet,
medium
180 -
190
6 - 8
Roast beef or fillet,
well done
170 -
180
8 - 10
PORK (°C) (min)
Shoulder / Neck /
Ham joint, 1 - 1.5
kg
160 -
180
90 - 120
Chops / Spare rib,
1 - 1.5 kg
170 -
180
60 - 90
Meatloaf, 0.75 - 1
kg
160 -
170
50 - 60
Pork knuckle, pre-
cooked, 0.75 - 1
kg
150 -
170
90 - 120
VEAL (°C) (min)
Roast veal, 1 kg 160 -
180
90 - 120
Veal knuckle, 1.5 -
2 kg
160 -
180
120 -
150
LAMB (°C) (min)
Lamb leg / Roast
lamb, 1 - 1.5 kg
150 -
170
100 -
120
Lamb saddle, 1 -
1.5 kg
160 -
180
40 - 60
POULTRY (°C) (min)
Poultry, portions,
0.2 - 0.25 kg each
200 -
220
30 - 50
Chicken, half, 0.4 -
0.5 kg each
190 -
210
35 - 50
Chicken, poulard,
1 - 1.5 kg
190 -
210
50 - 70
Duck, 1.5 - 2 kg 180 -
200
80 - 100
Goose, 3.5 - 5 kg 160 -
180
120 -
180
Turkey, 2.5 - 3.5 kg 160 -
180
120 -
150
Turkey, 4 - 6 kg 140 -
160
150 -
240
FISH
(STEAMED) (°C) (min)
Whole fish, 1 - 1.5
kg
210 -
220
40 - 60
SLOW COOKING
This function allows you to prepare lean, tender
meat and fish. It is not applicable for: poultry, fatty
roast pork, pot roast.
1. Sear the meat for 1 - 2 minutes on each side in
a pan over high heat.
2. Put the meat in the roasting pan or directly on
the wire shelf. Put a tray below the wire shelf to
collect fat.
Always cook without a lid while using this
function.
3. Select the function: Slow Cooking. You can set
the temperature between 80 °C and 150 °C
for the first 10 minutes. The default is 90 °C.
4. After 10 minutes, the oven automatically lowers
the temperature to 80 °C.
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