Operation Manual

Tested for you in our cooking studio en
49
Types of heating used:
■ < 4D hot air
■ % Top/bottom heating
■ 7 Circulated air grilling
■ ( Grill, large area
■ $ Pizza setting
■ S Steaming
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature in
°C/grill setting
Steam in-
tensity
Cooking
time in
mins.
Chicken
Chicken, 1 kg Wire rack 1 7 200-220 - 60-70
Chicken, 1 kg Wire rack 1 < 190-200 1 20-25
7 200-220 - 35-40
Chicken breast fillet, 150 g each
(grilling: preheat oven for 5 mins.)
Wire rack 3 ( 3* - 15-20
Chicken breast fillet (steaming) Steam container 2+1 S 100 - 15-25
Small chicken portions, 250 g each Wire rack 2 7 220-230 - 30-35
Small chicken portions, 250 g each Wire rack 2 7 200-220 1 30-45
Chicken goujons, nuggets, frozen Universal pan 2 $ 200-220 - 10-20
Poulard, 1.5 kg Wire rack 1 7 200-220 - 70-90
Poulard, 1.5 kg Wire rack 1 < 180-190 1 30-35
7 190-210 - 40-45
Duck & goose
Duck, 2 kg Wire rack 1 7 180-200 - 90-110
Duck, 2 kg Wire rack 1 < 150-160 1 70-90
7 180-190 - 30-40
Duck breast, 300 g each Wire rack 2 7 230-250 - 17-20
Duck breast, 300 g each Wire rack 2 7 210-230 2 15-20
Goose, 3 kg Wire rack 1 7 160-180 - 120-150
Goose, 3 kg Wire rack 1 < 140-150 1 110-120
< 170-180 1 20-30
7 170-180 - 30-40
Goose legs, 350 g each Wire rack 2 7 210-230 - 40-50
Goose legs, 350 g each Wire rack 2 7 190-200 1 45-55
Turkey
Small turkey, 2.5 kg Wire rack 1 7 180-200 - 70-100
Small turkey, 2.5 kg Wire rack 1 < 140-150 1 110-140
< 170-180 1 20-30
7 170-180 - 10-20
Turkey breast, boned, 1 kg Cookware, covered 1 % 240-250 - 80-110
Turkey thigh, with bones, 1 kg Wire rack 2 7 180-200 - 80-100
Turkey thigh, with bones, 1 kg Wire rack 1 7 170-180 1 80-100
* Preheat