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Meat
Food
Top / Bottom Heat True Fan Cooking
Time (min) Comments
Temperature
(°C)
Shelf posi-
tion
Temperature
(°C)
Shelf posi-
tion
Beef 200 2 190 2 50 - 70 On a wire
shelf
Pork 180 2 180 2 90 - 120 On a wire
shelf
Veal 190 2 175 2 90 - 120 On a wire
shelf
English
roast beef,
rare
210 2 200 2 50 - 60 On a wire
shelf
English
roast beef,
medium
210 2 200 2 60 - 70 On a wire
shelf
English
roast beef,
well done
210 2 200 2 70 - 75 On a wire
shelf
Shoulder
of pork
180 2 170 2 120 - 150 With rind
Shin of
pork
180 2 160 2 100 - 120 2 pieces
Lamb 190 2 175 2 110 - 130 Leg
Chicken 220 2 200 2 70 - 85 Whole
Turkey 180 2 160 2 210 - 240 Whole
Duck 175 2 220 2 120 - 150 Whole
Goose 175 2 160 1 150 - 200 Whole
Rabbit 190 2 175 2 60 - 80 Cut in
pieces
Hare 190 2 175 2 150 - 200 Cut in
pieces
Pheasant 190 2 175 2 90 - 120 Whole
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