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MEAT (°C) (min)
Beef 200 50 - 70
Pork 180 90 - 120
Veal 190 90 - 120
English roast beef,
rare
210 44 - 50
English roast beef,
medium
210 51 - 55
English roast beef,
well done
210 55 - 60
Use the second shelf position unless specified
otherwise.
MEAT (°C) (min)
Pork shoulder, with
rind
180 120 - 150
Pork shin, 2 pieces 180 100 - 120
Leg of lamb 190 110 - 130
MEAT (°C) (min)
Whole chicken 200 70 - 85
Whole turkey, use
the first shelf posi-
tion
180 210 - 240
Whole duck 175 120 - 150
Whole goose, use
the first shelf posi-
tion
175 150 - 200
Rabbit, cut in
pieces
190 60 - 80
Hare, cut in pieces 190 150 - 200
Whole pheasant 190 90 - 120
Use the second shelf position.
Set the temperature to 190 °C.
FISH (min)
Trout / Sea bream 40 - 55 3 - 4 fish
Tuna / Salmon 35 - 60 4 - 6 fillets
GRILL
Preheat the empty oven.
Use the third shelf position.
Set the temperature to 250 °C.
GRILL (kg) (min)
1st side
(min)
2nd side
Fillet steaks, 4 pieces 0.8 12 - 15 12 - 14
Beef steak, 4 pieces 0.6 10 - 12 6 - 8
Sausages, 8 - 12 - 15 10 - 12
Pork chops, 4 pieces 0.6 12 - 16 12 - 14
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