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Dish Level from Hot air Grill and Top and Cooking Meat
below hot air bottom heat time probe
Temp. °C Temp. °C Temp. °C Minutes temp. °C
Beef
Roast beef 1,5 kg* 2 180 180 60-90
Roast beef rare 1,5 kg** 2 230/180 230/180 45-50 45-50
Roast beef medium 1,5 kg** 2 230/180 230/180 60-70 55-65
Roast beef well done 1,5 kg** 2 230/180 90-100 70-80
Pork
Pork roast 1,5 kg** 2 230/180 230/180 60-70 75-80
Pork roast with rind 1,5 kg*** 2 180/200 180/200 60-70 75-80
Smoked pork 1,5 kg** 2 180/160 40-50 65-70
Leg of pork*** 2 150/200 150/200 50-60 80-85
Collared roast** 2 230/180 230/180 60-70 75-80
Veal
Roast veal** 2 230/180 230/180 60-70 75-80
Leg of veal*** 2 150/180 150/180 50-60 75
Loin of veal 2 160-170 20 70-75
Stuffed breast of veal* 2 120-130 120 75-80
* First brown the meat all-round in the casserole on the cooker.
** Brown the meat at a high heat level, switch back to a lower temperature after 15-20 minutes.
***Cook the meat at a low temperature, set the temperature higher for the last 15-20 minutes.
Note: The values given above should be looked upon as recommended values. We advise you to always
preheat the oven.
The recommended mode is printed in bold.
Roasting Table
