Operation Manual

29
Food to
be coo-
ked
Type of meat Quantity/weight Temperature
(°C) once
cooking time
has elapsed
Total cooking
time for fresh
meat, poul-
try, sh
Poultry Chicken breast
with skin and
bones
3 chicken breasts
each at 350–450 g
77 °C 3/4 - 1 1/2 hours
Complete broiler 110-1400 g 82 °C 1 - 1 1/2 hours
Turkeybreastlet
900 g 77 °C 1 - 1 1/2 hours
Pork Loin of pork 900 g 71 °C (pink)
77 °C (well
done)
3/4 - 1 hour
1 - 1 1/2 hours
Beef Filet of beef 900 g 63 °C (rare)
71 °C (well
done)
3/4 - 1 hour
1 - 1 1/2 hours
Fish Shrimps 200-300 g well done 10 - 15 minutes
2 Filets (1,3 - 1,9 cm
thick)
well done 8 - 14 minutes
Grill function
For grilling, place the food to be cooked on the grate insert in the baking sheet. Place the baking
sheet on the oven grate (carrying rack 1, 2 or 3). The food to be cooked should be at a distance
of2–4cmfromtheheatingelement.Forsh,pleasealsoplacethefatcollectiontrayinthebaking
sheet.
Food to
be coo-
ked
Type of meat Quantity/
weight
Temperature
(°C) once
cooking time
has elapsed
Total cooking
time for fresh
meat, poultry,
sh
Poultry Turkey drumsticks,
chicken drum-
sticks, bratwurst
6 each 110 g,
6
74 °C 10 - 14 minutes
Pork Loin of pork ca. 500g 74 °C 20 - 25 minutes
Pork chop 6 / 1,30 cm thick 71 °C (pink)
77 °C (well
done)
12 - 16 minutes
14 - 18 minutes