Operating Instructions

37
English
Food type Weight (g)
Shelf position
(from the base)
Temperature (°C)
Cooking time
(minutes)
Meat
Pork roast, including skin 1500 2 170-180 140-160
Pork belly 1500 2 170-180 120-150
Chicken, whole 1200 2 180-190 60-80
Duck 1700 2 160-170 120-150
Goose 4000 2 150-160 180-200
Turkey 5000 2 150-170 180-220
Chicken breast 1000 2 180-190 70-85
Stuffed chicken 1500 2 170-180 100-120
Convection
The back heater and the fan operate
simultaneously in order for the
hot air to circulate constantly. This
mode is appropriate for roasting
meat and baking on several shelves
simultaneously. Cooking temperature
should be set lower than conventional
operation.
Roasting meat
It is recommended to use enamel coated, Pyrex®, earthernware or cast iron pan or
tray.
Provide enough liquid during the cooking process to prevent the meat from burning.
Turn the meat during roasting. Covering the roast can retain moisture.
Cooking Modes and Charts
2