User manual

TYPE OF DISH Shelf position Temperature [°C] Cooking time [min]
Broccoli florets 2 150 20 - 25
Aubergine 2 150 15 - 20
Cauliflower florets 2 150 25 - 30
Tomatoes 2 150 15
White asparagus 2 150 35 - 45
Green asparagus 2 150 25 - 35
Courgette slices 2 150 20 - 25
Carrots 2 150 35 - 40
Fennel 2 150 30 - 35
Kohlrabi 2 150 25 - 30
Pepper strips 2 150 20 - 25
Celery slices 2 150 30 - 35
MEAT
TYPE OF DISH Shelf position Temperature [°C] Cooking time [min]
Cooked ham 2 150 55 - 65
Poached chicken
breast
2 150 25 - 35
Kasseler (smoked loin
of pork)
2 150 80 - 100
FISH
TYPE OF DISH Shelf position Temperature [°C] Cooking time [min]
Trout 2 150 25 - 30
Salmon filet 2 150 25 - 30
SIDE DISHES
TYPE OF DISH Shelf position Temperature [°C] Cooking time [min]
Rice 2 150 35 - 40
Unpeeled potatoes,
medium
2 150 50 - 60
Boiled potatoes, quar-
tered
2 150 35 - 45
Polenta 2 150 40 - 45
CARE AND CLEANING
Warning! Refer to the Safety chapters.
• Clean the front of the appliance with a
soft cloth with warm water and a cleaning
agent.
• To clean metal surfaces use a usual
cleaning agent.
• Clean the oven interior after each use.
Then you can remove dirt more easily
and it does not burn on.
• Clean stubborn dirt with a special oven
cleaner.
• Clean all oven accessories after each use
and let them dry. Use a soft cloth with
warm water and a cleaning agent.
• If you have nonstick accessories, do not
clean them using aggressive agents,
sharp-edged objects or a dishwasher. It
can destroy nonstick coating.
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