User manual
Table Of Contents
- CONTENTS
- SAFETY INFORMATION
- SAFETY INSTRUCTIONS
- PRODUCT DESCRIPTION
- CONTROL PANEL
- BEFORE FIRST USE
- DAILY USE
- CLOCK FUNCTIONS
- AUTOMATIC PROGRAMMES
- USING THE ACCESSORIES
- ADDITIONAL FUNCTIONS
- HINTS AND TIPS
- Advice for special heating functions of the oven
- Cooking with steam
- Steam water table
- Full Steam / ECO Steam
- Turbo Grilling and Full Steam in succession
- Half Steam + Heat
- Quarter Steam + Heat
- Baking
- Tips on baking
- Baking on one level:
- Bakes and gratins
- Moist Fan Baking
- Multilevel Baking
- Pizza Setting
- Roasting
- Roasting tables
- Grilling
- Frozen Foods
- Slow Cooking
- Defrost
- Preserving
- Drying
- Bread Baking
- Core temperature sensor table
- CARE AND CLEANING
- TROUBLESHOOTING
- TECHNICAL DATA
- ENERGY EFFICIENCY
Food Food core temperature (°C)
Rib / Fillet steak: well done 70 - 75
Pork
Food Food core temperature (°C)
Shoulder / Ham / Neck joint of pork 80 - 82
Chop (saddle) / Smoked pork loin 75 - 80
Meatloaf 75 - 80
Veal
Food Food core temperature (°C)
Roast veal 75 - 80
Knuckle of veal 85 - 90
Mutton / lamb
Food Food core temperature (°C)
Leg of mutton 80 - 85
Saddle of mutton 80 - 85
Roast lamb / Leg of lamb 70 - 75
Game
Food
Food core temperature (°C)
Saddle of hare 70 - 75
Leg of hare 70 - 75
Whole hare 70 - 75
Saddle of venison 70 - 75
Leg of venison 70 - 75
Fish
Food
Food core temperature (°C)
Salmon 65 - 70
Trouts 65 - 70
CARE AND CLEANING
WARNING! Refer to Safety
chapters.
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