User manual

• To keep meat more succulent:
– roast lean meat in the roasting tin with
the lid or use roasting bag.
– baste large roasts and poultry with their
juices several times during roasting.
Thermaflow® - Main Oven
Roasting
Food Temperature (°C) Time (min)
Beef / Beef boned 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 minutes
over
Mutton / Lamb 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 minutes
over
Pork / Veal / Ham 170 - 190 30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 minutes
over
Chicken 180 - 200 20 - 25 minutes per 0.5 kg (1 lb) and 20 minutes over
Turkey / Goose 170 - 190 15 - 20 minutes per 0.5 kg (1 lb) up to 3.5 kg (7 lb)
then 10 minutes per 0.5 kg (1 lb) over 3.5 kg (7 lb)
Duck 180 - 200 25 - 35 minutes per 0.5 kg (1 lb) and 25 - 30 minutes
over
Pheasant 170 - 190 35 - 40 minutes per 0.5 kg (1 lb) and 35 - 40 minutes
over
Rabbit 170 - 190 20 minutes per 0.5 kg (1 lb) and 20 minutes over
Core temperature sensor table
Beef
Food Food core temperature (°C) Shelf position
Roast beef 55 - 65 2 - 3
Rump steak - browning 55 - 65 2 - 3
Rump steak - roasting 55 - 65 2 - 3
Roast beef 75 - 80 1 - 2
Veal
Food Food core temperature
(°C)
Shelf position
Fillet of beef 65 2 - 3
Lamb
Food Food core temperature
(°C)
Shelf position
Leg / shoulder / saddle 90 2
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