User manual

Food Top / Bottom Heat Fan Cooking Time
(min)
Com‐
ments
Temper‐
ature
(°C)
Shelf po‐
sition
Temper‐
ature
(°C)
Shelf po‐
sition
English
roast
beef me‐
dium
210 2 200 2 51 - 55 On a wire
shelf and
a deep
pan
English
roast
beef well
done
210 2 200 2 55 - 60 On a wire
shelf and
a deep
pan
Shoulder
of pork
180 2 170 2 120 - 150 On a
deep pan
Shin of
pork
180 2 160 2 100 - 120 2 pieces
on a
deep pan
Lamb 190 2 190 2 110 - 130 Leg
Chicken 200 2 200 2 70 - 85 Whole
Turkey 180 1 160 1 210 - 240 Whole
Duck 175 2 160 2 120 - 150 Whole
Goose 175 1 160 1 150 - 200 Whole
Rabbit 190 2 175 2 60 - 80 Cut in
pieces
Hare 190 2 175 2 150 - 200 Cut in
pieces
Pheasant 190 2 175 2 90 - 120 Whole
Fish
Food Top / Bottom Heat Fan Cooking Time
(min)
Com‐
ments
Temper‐
ature
(°C)
Shelf po‐
sition
Temper‐
ature
(°C)
Shelf po‐
sition
Trout /
Sea
bream
190 2 175 2 (1 and
3)
40 - 55 3 - 4
fishes
Tuna
fish / Sal‐
mon
190 2 175 2 (1 and
3)
35 - 60 4 - 6 fil‐
lets
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