User manual

TYPE OF DISH
Shelf posi-
tion
Temp [°C]
Cooking time
[min]
Notes
Vegetables filled 1 170 - 180 30 - 40 In a mould
Lasagne 2 170 - 180 40 - 50 In a mould
Potato gratin 1 (2 and 4) 160 - 170 50 - 60 In a mould
MEAT
TYPE OF DISH [g]
Shelf po-
sition
Temp [°C]
Cooking
time [min]
Notes
Roast pork 1000 2 180 90 - 110 On a wire shelf
Veal 1000 2 180 90 - 110 On a wire shelf
Roast beef 1000
rare 2 210 45 - 50 On a wire shelf
medium 2 200 55 - 65 On a wire shelf
well done 2 190 65 - 75 On a wire shelf
Lamb 1000 2 175 110 - 130 Leg
Chicken 1000 2 200 55 - 65 Whole
Turkey 4000 2 170 180 - 240 Whole
Duck 2000 - 2500 2 170 - 180 120 - 150 Whole
Goose 3000 1 160 - 170 150 - 200 Whole
Rabbit – 2 170 - 180 60 - 90 Cut in pieces
FISH
TYPE OF DISH [g]
Shelf posi-
tion
Temp [°C]
Cooking
time [min]
Notes
Trout 1500 2 180 25 - 35 3 - 4 fish
Tuna 1200 2 175 35 - 50 4 - 6 fillets
Hake – 2 200 20 - 30 –
STEAM REHEATING
TYPE OF DISH Shelf position Temp [°C]
Cooking
time [min]
Notes
Casserole / Gratin 2 140 15 - 25
Reheat on a plate
1)
Pasta and sauce 2 140 10 - 15
Reheat on a plate
1)
Side dishes (e.g.
rice, potatoes, pas-
ta)
2 140 10 - 15
Reheat on a plate
1)
One-plate dishes 2 140 10 - 15
Reheat on a plate
1)
Meat 2 140 10 - 15
Reheat on a plate
1)
Vegetables 2 140 10 - 15
Reheat on a plate
1)
1) Preheat the oven for 10 minutes.
Cooking in the dietary baking dish with True Fan + Steam
VEGETABLES
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