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Tested for you in our cooking studio

Roasting, braising and grilling in the bottom oven

Roasting and Braising

Food

Beef, slow roast joint

Top side / Top rump

Leg (bone-in)

Shoulder (bone-in)

Shoulder (boned and rolled)

Rack of lamb

Roast joint

Loin joint

Belly

Gammon joint

Chicken, whole

Chicken, portion (each 200-250g)

Duck

Turkey, crown

Turkey, thighs

Fish, braised, whole 300g, e.g. trout

Fish, braised, whole 1,5kg, e.g. salmon

Fish fillet, plain, braised

Meat loaf

Diced meat (beef, pork, lamb), 500g meat

Diced chicken (boned), 500g meat

Braising steak

* preheat

** without fat layer (best end neck), do not turn

*** if you want a crispy crust, change to fan + grill 190 for the last 15 min of cooking time

**** turn after app. 1 hour

***** bone side down, do not turn

Grilling

Food

Steaks, height 2-3cm, medium

Burger, height 1-2cm

Chops, height 1-2cm

Bacon rashers

Sausages, thickness 2-4cm

Chicken drumstick, 150g each

*preheat

Dish

cookware, uncovered

wire rack

cookware, uncovered

wire rack

cookware, uncovered

cookware, covered

cookware, uncovered

cookware, covered

Dish

wire rack

Shelf posi-

Type of

tion

heating

Shelf posi-

Type of

Tempera-

tion

heating

ture in °C /

Grill setting

(

210 - 220

Tempera-

Time in

ture in °C

minutes

140 - 150

45 + 40

170 - 180

30 + 25

160 - 170

25 + 25**

160 - 170

25 + 20

170 - 180

25 + 25

170 - 190*

15 + 25**

180 - 190

30 + 35

170 - 180

30 + 30

170 - 180

30 +

25***

160 - 170

30 + 30

190 - 200

25 + 15

190 - 210

35 - 45

180 - 190

25 +

20****

150 - 160

20 +

15*****

170 - 180

35 + 25

170 - 180

40 - 45

190 - 210

50 - 60

170 - 180

30 - 40

180 - 190

25 + 35

150*

110 - 130

140*

90 - 120

140

100 - 120

Time in min-

utes

1. side 10 - 12

2. side 8 - 10

1. side 7-9*

2. side 5-6

1. side 6-9

2. side 5-7

1. side 5-6

2. side 4-5

10 - 18

20 - 30