Operation Manual

en Tested for you in our cooking studio
48
Types of heating used:
■ ‚ CircoTherm hot air
■ ƒ Top/bottom heating
■ ‡ Circo-roasting
■ „ Pizza setting
■ ˆ Grill, large area
■ ‹ Steaming
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Meat
Your appliance offers you many heating types for
preparing meat. You can find the ideal settings for many
dishes in the settings tables.
Roasting and braising
Baste lean meat with fat as required or cover it with
strips of bacon.
Score the rind crosswise. If you turn the joint when
cooking, ensure that the rind is underneath at first.
When the joint is ready, turn off the oven and allow it to
rest for another 10 minutes in the cooking
compartment. This allows the meat juices to be better
distributed. Wrap the joint in aluminium foil if necessary.
The recommended standing time is not included in the
cooking time specified.
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Chicken
Chicken, 1 kg Wire rack 2 ‡ 200-220 - 60-70
Chicken, 1 kg Wire rack 2 ‡ 190-210 2 55-65
Chicken breast fillet, 150 g each Wire rack 4 ˆ 275* - 15-20
Chicken breast fillet (steaming) Steam container 3 ‹ 100 - 15-25
Small chicken portions, 250 g each Wire rack 3 ‡ 220-230 - 30-35
Small chicken portions, 250 g each Wire rack 3 ‡ 200-220 2 30-45
Chicken goujons, nuggets, frozen Universal pan 3 „ 190-210 - 20-25
Poulard, 1.5 kg Wire rack 2 ‡ 200-220 - 70-90
Poulard, 1.5 kg Wire rack 2 ‡ 180-200 2 70-80
Duck and goose
Duck, unstuffed, 2 kg Wire rack 1 ‡ 180-200 - 90-110
Duck, unstuffed, 2 kg Wire rack 2 ‚ 150-160 2 70-90
‡ 180-190 - 30-40
Duck breast, 300 g each Wire rack 3 ‡ 230-250 - 17-20
Duck breast, 300 g each Wire rack 3 ‡ 220-240 2 15-20
Goose, 3 kg Wire rack 2 ‡ 160-180 - 120-150
Goose, 3 kg Wire rack 2 ‚ 130-140 2 110-120
‚ 150-160 2 20-30
‡ 170-180 - 30-40
Goose legs, 350 g each Wire rack 2 ‡ 210-230 - 40-50
Goose legs, 350 g each Wire rack 3 ‡ 190-200 2 45-55
Turkey
Small turkey, 2.5 kg Wire rack 2 ‡ 180-200 - 70-90
Small turkey, 2.5 kg Wire rack 2 ‚ 140-150 2 70-80
‡ 170-180 - 20-30
Turkey breast, boned, 1 kg Cookware, covered 2 ƒ 240-250 - 80-100
Turkey thigh, with bone, 1 kg Wire rack 2 ‡ 180-200 - 80-100
Turkey thigh, with bone, 1 kg Wire rack 2 ‡ 170-180 2 80-100
* Preheat for 5 mins