User manual

21
The information given in this table is approximate and may
vary according to individual needs.
Grilling in main oven
Traditional oven Combined oven (fan
ventilated)
Cooking /
Baking
time
(mins)
Cooking /
Baking time
(mins)
Foods
Weight
(kg)
Shelf
position
from
bottom
Temperature
(°C)
1
st
Side
2
nd
Side
Temperature
(°C)
1
st
Side
2
nd
Side
Meat
T-bone
steak
0.50 3 225-MAX 15 15 200 10 10
Steak 0.15 3 225-MAX 5 5 200 5 5
Chicken
(cut in
half)
1 2-3 225-MAX 25 25 200 18 18
Fish
Trout 0.42 3 225-MAX 18 18 200 10 10
Sea
bass
0.40 3 225-MAX 15 15 200 10-
12
10-12
Sole 0.20 3 225-MAX 10 10 200 8-9 8-9
Bread
Toast 3-4 225-MAX 2-3 2-3 200 2-3 2-3
The information in this table is approximate and may vary
according to individual needs.
Cooking table for the secondary oven
Conventional oven:
Foods Weight
(kg)
Shelf position
from bottom
Temperature
(°C)
Cooking /
Baking time
(mins)
Meat loafs
Roasted veal 1 1 220 80
Roasted beef 1 1 200-225 40-50
Roasted pork 1 1 220 80
Roasted lamb 1 1 200-225 100-120
Game
Roast hare 1 1-2 225-MAX 50-60
Roast pheasant 1 1-2 225-MAX 60-70
Roast partridge 1 1-2 225-MAX 50-60
Poultry
Roasted
chicken
1 1-2 200-225 80-90
Roasted turkey 1 1-2 200-225 100-120
Roasted
duckling
1 1-2 200-225 90-110
Fish
Roasted whole
fish
1 1-2 200 30-35