Gastroback 42812 Design Bistro Oven Advanced 28L - Manual (Page 16)

Back of lamb 1 kg 2 hours 180°C
Turkey 2,5 kg 2 - 2 1/2 hours 200°C
Turkey, filled 3 kg 3 hours 200°C
Back oh deer 1,5 kg 1 hours 220°C
Beef loin 1 kg
je 500 g mehr
15 min
then15 - 20 min
15 min longer
235°C
200°C
Roast beef 1 kg
je 500 g mehr
15 min
then15 - 20 min
15 min longer
235°C
200°C
Rolled roast 1 kg 15 min
then 1 1/2 hours
220°C
180°C
Roast pork 1 kg 15 min
then 1 1/2 hours
220°C
180°C
Knuckle of pork 1 kg 15 min
then 1 1/2 hours
235°C
220°C
Cooking table for low temperture baking
You can reduce the long cooking time when you sauté the meat in a frying pan before
cooking it (refer to the cooking table). Sauté small pieces of meat twice as long on the first
side then on the other side but keep the cooking time. The optimum core temperature is
between 65°C (rare) and 75°C (well done).
Meat Time to sauté Cooking-
time
Oven tem-
perature
Poultry
Chicken breast
Filled chicken breast
5 min middle temperature
8-10 min depending on size
temperature
ca. 25 min
ca. 30 min
85°C
85°C
Duck breast 6 min middle temperature sauté the
side with fat first
ca. 30 Min. 85°C
Rabbit
Back filet no bones
2 min high temperature ca. 20 Min. 70°C
Lamb
Leg of lamb
(1 kg no bones)
Lamb cutlet
Lamb back filet
(400 g piece)
10 min middle temperature
3 min middle temperature
3-4 min middle temperature
ca. 80 min
(8 min/100 g)
ca. 20 min
ca. 30 mi
85°C
85°C
85°C
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