Operation Manual

en Tested for you in our cooking studio
50
Types of heating used:
■ < 4D hot air
■ % Top/bottom heating
■ 7 Circulated air grilling
■ ( Grill, large area
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
Tempera-
ture in °C
Grill
setting
Steam in-
tensity
Cooking
time in
mins.
Pork
Joint of pork without rind, e.g. neck,
1.5 kg
Cookware, uncovered 2 7 180-190 - - 110-130
Joint of pork without rind, e.g. neck,
1.5 kg
Cookware, uncovered 2 < 180-190 - 1 130-150
Joint of pork with rind,
e.g. shoulder, 2 kg
Wire rack 2 7 190-200 - - 130-140
Joint of pork with rind,
e.g. shoulder, 2 kg
Cookware, uncovered 2 < 100 - 3 25-30
< 170-180 - 1 70-90
7 200-210 - - 20-25
Pork tenderloin steak, 1.5 kg Cookware, uncovered 2 7 220-230 - - 70-80
Pork tenderloin steak, 1.5 kg Cookware, uncovered 2 < 170-180 - 1 80-90
Fillet of pork, 400 g Wire rack 3 7 220-230 - - 20-25
Fillet of pork, 400 g Cookware, uncovered 3 7 210-220* - 1 25-30
Smoked pork on the bone, 1 kg
(with a little added water)
Cookware, covered 2 7 210-230 - - 70-90
Smoked pork on the bone, 1 kg Cookware, uncovered 2 < 160-170 - 1 70-80
Pork steaks, 2 cm thick Wire rack 5 ( - 2 - 16-20
Pork medallions, 3 cm thick (pre-
heat oven for 5 mins.)
Wire rack 5 ( - 3* - 8-12
Beef
Fillet of beef, medium, 1 kg Wire rack 2 7 210-220 - - 40-50
Fillet of beef, medium, 1 kg Cookware, uncovered 2 < 190-200 - 1 50-60
Pot-roasted beef, 1.5 kg Cookware, covered 2 7 200-220 - - 130-160
Sirloin, medium, 1.5 kg Wire rack 2 7 220-230 - - 60-70
Sirloin, medium, 1.5 kg Cookware, uncovered 2 < 190-200 - 1 65-80
Steak, 3 cm thick, medium*** Wire rack 3 ( - 3 - 15-20
Burger, 3-4 cm thick Wire rack 4 ( - 3 - 25-30
Veal
Joint of veal, 1.5 kg Cookware, uncovered 2 7 160-170 - - 100-120
Joint of veal, 1.5 kg Cookware, uncovered 2 < 170-180 - 1 90-110
Knuckle of veal, 1.5 kg Cookware, uncovered 2 % 200-210 - - 100-120
Knuckle of veal, 1.5 kg Cookware, uncovered 2 < 170-180 - 1 100-120
Lamb
Leg of lamb, boned, medium,
1.5 kg
Cookware, uncovered 2 7 170-190 - - 50-80
Leg of lamb, boned, medium,
1.5 kg
Cookware, uncovered 2 7 170-180 - 1 80-90
Saddle of lamb on the bone** Wire rack 2 7 180-190 - - 40-50
Saddle of lamb on the bone** Cookware, uncovered 3 7 200-210* - 1 25-30
Lamb chop Wire rack 3 ( - 3 - 12-16
* Preheat
** Do not turn
*** Do not preheat