User manual

Food Quantity (kg) Temperature
(°C)
Time (min) Shelf posi-
tion
Pork knuckle (pre-
cooked)
0.75 - 1 150 - 170 90 - 120 1 or 2
Veal
Food Quantity (kg) Temperature
(°C)
Time (min) Shelf position
Roast veal 1 160 - 180 90 - 120 1 or 2
Knuckle of veal 1.5 - 2 160 - 180 120 - 150 1 or 2
Lamb
Food Quantity (kg) Temperature
(°C)
Time (min) Shelf position
Leg of lamb,
roast lamb
1 - 1.5 150 - 170 100 - 120 1 or 2
Saddle of lamb 1 - 1.5 160 - 180 40 - 60 1 or 2
Poultry
Food Quantity (kg) Temperature
(°C)
Time (min) Shelf position
Poultry portions 0.2 - 0.25 each 200 - 220 30 - 50 1 or 2
Chicken, half 0.4 - 0.5 each 190 - 210 35 - 50 1 or 2
Chicken, pou-
lard
1 - 1.5 190 - 210 50 - 70 1 or 2
Duck 1.5 - 2 180 - 200 80 - 100 1 or 2
Goose 3.5 - 5 160 - 180 120 - 180 1 or 2
Turkey 2.5 - 3.5 160 - 180 120 - 150 1 or 2
Turkey 4 - 6 140 - 160 150 - 240 1 or 2
Fish (steamed)
Food
Quantity (kg) Temperature
(°C)
Time (min) Shelf position
Whole fish 1 - 1.5 210 - 220 40 - 60 1 or 2
Slow Cooking
Use this function to prepare lean, tender
pieces of meat and fish. This function is not
applicable to such recipes as pot roast or
fatty roast pork.
In the first 10 minutes you can set an oven
temperature between 80 °C and 150 °C.
The default is 90 °C. After the temperature
is set, the oven continues to cook at 80 °C.
Do not use this function for poultry.
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