User manual

MEAT
TYPE OF DISH
Conventional cook-
ing
Cooking time
[min]
Notes
Level
Temp
[°C]
Beef 2 200 50-70 On wire shelf and deep roasting
pan
Pork 2 180 90-120 On wire shelf and deep roasting
pan
Veal 2 190 90-120 On wire shelf and deep roasting
pan
English roast beef
rare
2 210 44-50 On wire shelf and deep roasting
pan
English roast beef
medium
2 210 51-55 On wire shelf and deep roasting
pan
English roast beef
well done
2 210 55-60 On wire shelf and deep roasting
pan
Shoulder of pork 2 180 120-150 On deep roasting pan
Shin of pork 2 180 100-120 2 pieces on deep roasting pan
Lamb 2 190 110-130 Leg
Chicken 2 200 70-85 Whole on deep roasting pan
Turkey 1 180 210-240 Whole on deep roasting pan
Duck 2 175 120-150 Whole on deep roasting pan
Goose 1 175 150-200 Whole on deep roasting pan
Rabbit 2 190 60-80 Cut in pieces
Hare 2 190 150-200 Cut in pieces
Pheasant 2 190 90-120 Whole on deep roasting pan
FISH
TYPE OF DISH
Conventional cook-
ing
Cooking time
[min]
Notes
Level
Temp
[°C]
Trout/Sea bream 2 190 40-55 3-4 fishes
Tuna fish/Salmon 2 190 35-60 4-6 fillets
Information on acrylamides
Important! According to the newest
scientific knowledge, if you brown food
(specially the one which contains starch),
acrylamides can pose a health risk. Thus,
we recommend that you cook at the lowest
temperatures and do not brown food too
much.
CARE AND CLEANING
Warning! Refer to "Safety information"
chapter.
• Clean the front of the appliance with a
soft cloth with warm water and cleaning
agent.
• To clean metal surfaces use a usual
cleaning agent
• Clean the oven interior after each use.
Thus you can remove dirt more easily
and it does not burn on.
• Clean stubborn dirt with a special oven
cleaner.
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