User manual
Table Of Contents
- CONTENTS
- 1. SAFETY INFORMATION
- 2. SAFETY INSTRUCTIONS
- 3. PRODUCT DESCRIPTION
- 4. CONTROL PANEL
- 5. BEFORE FIRST USE
- 6. DAILY USE
- 7. CLOCK FUNCTIONS
- 8. USING THE ACCESSORIES
- 9. ADDITIONAL FUNCTIONS
- 10. HINTS AND TIPS
- 10.1 Cooking recommendations
- 10.2 True Fan Cooking PLUS
- 10.3 Baking
- 10.4 Tips on baking
- 10.5 Baking on one level:
- 10.6 Bakes and gratins
- 10.7 Moist Baking
- 10.8 Multilevel Baking
- 10.9 Pizza Setting
- 10.10 Roasting
- 10.11 Roasting tables
- 10.12 Grilling
- 10.13 Frozen Foods
- 10.14 Defrost
- 10.15 Preserving - Bottom Heat
- 10.16 Drying - True Fan Cooking
- 10.17 Food Sensor table
- 10.18 Information for test institutes
- 11. CARE AND CLEANING
- 12. TROUBLESHOOTING
- 13. ENERGY EFFICIENCY
Food Quantity
(kg)
Function Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Pork knuckle
(precooked)
0.75 - 1 Turbo Grill‐
ing
150 - 170 90 - 120 1
Veal
Food Quantity
(kg)
Function Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Roast veal 1 Turbo Grill‐
ing
160 - 180 90 - 120 1
Knuckle of
veal
1.5 - 2 Turbo Grill‐
ing
160 - 180 120 - 150 1
Lamb
Food Quantity
(kg)
Function Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Leg of
lamb / Roast
lamb
1 - 1.5 Turbo Grill‐
ing
150 - 170 100 - 120 1
Saddle of
lamb
1 - 1.5 Turbo Grill‐
ing
160 - 180 40 - 60 1
Game
Food Quantity
(kg)
Function Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Saddle / Leg
of hare
up to 1 Top / Bottom
Heat
230
1)
30 - 40 1
Saddle of
venison
1.5 - 2 Top / Bottom
Heat
210 - 220 35 - 40 1
Haunch of
venison
1.5 - 2 Top / Bottom
Heat
180 - 200 60 - 90 1
1)
Preheat the oven.
Poultry
Food Quantity
(kg)
Function Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Poultry por‐
tions
0.2 - 0.25
each
Turbo Grill‐
ing
200 - 220 30 - 50 1
Half chicken 0.4 - 0.5
each
Turbo Grill‐
ing
190 - 210 35 - 50 1
Chicken,
poulard
1 - 1.5 Turbo Grill‐
ing
190 - 210 50 - 70 1
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