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