The following table gives overview of the cooking times. Cooking time depends largely on the inner temperature of the oven, the amount of added water and the outer temperature.
| Product name: | Weight: | Cooking time: |
| BBQ sausages | ~30 min | |
| Pork: | ||
| Tenderloin | ~0,5 kg | ~1-1,5 hours |
| Striploin, carré | ~2-3 kg | ~2-2,5 hours |
| Neck fillet | ~3 kg | ~4-5 hours |
| Shoulder (with bone and skin) | ~4 kg | ~7-9 hours |
| Leg with bone (ham) | ~7 kg | ~7-9 hours |
| Bacon (as a whole piece) | ~3-4 kg | ~3-6 hours |
| Rack | ~1-1,5 kg | ~2,5-3,5 hours |
| Gastronomic rack | 1,5-2 kg | ~3-4 hours |
| Shank | 1,2 kg | ~4-5 hours |
| The whole carcase | ~20-40 kg | ~8-14 hours |
| Veal: | ||
| The whole carcase | ~50 kg | ~12 hours |
| Beef: | ||
| Tenderloin | ~1,5-2,5 kg | ~1-1,5 hours |
| Striploin | ~3 kg | ~2-2,5 hours |
| Entrecote | ~3 kg | ~2,5 hours |
| Sirloin (without bone) | ~2 kg | ~ 2,5-3 hours |
| Topside (without bone) | ~3-4 kg | ~3-3.5 hours |
| Lamb: | ||
| Carré and rack | ~1 kg | ~1-2 hours |
| Shoulder with bone | ~2 kg | ~2,5-3,5 hours |
| Shank with bone (ham) | ~3-4 kg | ~3-5 hours |
| The whole carcase | ~10-12 kg | ~6-8 hours |
| Poultry: | ||
| Whole chicken | ~1-1,5 kg | ~2-3 hours |
| Whole duck | ~2 kg | ~2-3 hours |
| Chicken legs, thighs | ~0,3 kg | ~2,5 hours |
| Chicken wings | ~0,1 kg | ~1,5 hours |
| Chicken leg quarters | ~0,5 kg | ~2, 5-3 hours |
| Turkey half wings | ~0,3 kg | ~2-2,5 hours |
| Duck breast fillet | ~0,3 kg | ~1 hour |
| Fish: | ||
| Whole trout, salmon | ~1,5-4 kg | ~1,5-2 hours |
| Trout fillet, salmon fillet (on foil) | ~1,5-2 kg | ~30-45 min |
| Flounder | ~0,2-0,3 kg | ~20-30 min |
| Bream | ~1-2,5 kg | ~20-40 min |
| Perch | ~0,2-0,5 kg | ~20-30 min |
| Eel | ~1-1,5 kg | ~20-30 min |
| Codfish | ~1,5-2 kg | ~30-45 min |
| Mackerel | ~1-2 kg | ~20-40 min |
| Carp | ~1-3 kg | ~30-45 min |
