User Manual

en Tested for you in our cooking studio
40
Turn the poultry and meat after approx. ^ to Z of the
indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Type of heating used:
■ ‚ CircoTherm hot air
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking time in
mins.
Beef
Slow roast joint wire rack 1 ‚ 140-150 - 35+40
Slow roast joint, 1,5 kg wire rack 1 ‚ 130-140 1 70-80
- 40-50
Top side / Top rump wire rack 1 ‚ 160-170 - 30+25
Top side / Top rump wire rack 1 ‚ 170-180 1 100-120
Lamb
Leg (bone-in) wire rack 1 ‚ 160-170 - 25+25
Leg (bone-in), 1,5 kg wire rack 1 ‚ 180-190 1 80-90
Shoulder (bone-in) wire rack 1 ‚ 160-170 - 25+20
Shoulder (boned and rolled) wire rack 1 ‚ 170-180 - 25+25
Rack of lamb*** wire rack 1 ‚ 180-190* - 15+25
Rack of lamb, each 700 g wire rack 1 ‚ 200 - 20
170-180 1 25-30
Pork
Roast joint wire rack 1 ‚ 180-190 - 30+35
Roast joint, 1,5 kg wire rack 1 ‚ 120 3 30
190-200 - 30
160-170 1 80-100
Loin joint wire rack 1 ‚ 180-190 - 35+35
Loin joint, 1 kg wire rack 1 ‚ 180-190 - 25-30
170-180 1 70-80
Belly wire rack 1 ‚ 170-180 - 30+25
Gammon joint wire rack 1 ‚ 160-170 - 30+30
Gammon joint, 1,5 kg wire rack 1 ‚ 170-180 2 100-120
Poultry
Chicken, whole wire rack 1 ‚ 170-180 - 25+15
Chicken, whole, 1,5kg wire rack 1 ‚ 180-190 2 65-75
Chicken, portion, 200-250 g each** wire rack 1 ‚ 190-200 - 35-45
Chicken, portion, 200-250 g each** wire rack 2 … 200-210 2 35-45
Duck wire rack 1 ‚ 180-190 - 25+20
Duck, 2-3 kg wire rack 1 ‚ 160-170 2 70-90
170-180 - 30-40
Turkey, crown**** wire rack 1 ‚ 150-160 - 20+15
* Preheat
** skin side down
*** without fat layer (best and neck), do not turn
**** bone side down, do not turn