User manual

TYPE OF DISH
Conventional Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Vegetable flan 2 200 45 - 60 In a mould
Quiches 1 190 40 - 50 In a mould
Lasagne 2 200 25 - 40 In a mould
Cannelloni 2 200 25 - 40 In a mould
Yorkshire pudding 2 220 20 - 30
6 pudding mould
1)
1) Preheat for 10 minutes.
MEAT
TYPE OF DISH
Conventional Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Beef 2 200 50 - 70 On a wire shelf and a deep pan
Pork 2 180 90 - 120 On a wire shelf and a deep pan
Veal 2 190 90 - 120 On a wire shelf and a deep pan
English roast beef
rare
2 210 44 - 50 On a wire shelf and a deep pan
English roast beef
medium
2 210 51 - 55 On a wire shelf and a deep pan
English roast beef
well done
2 210 55 - 60 On a wire shelf and a deep pan
Shoulder of pork 2 180 120 - 150 On a deep pan
Shin of pork 2 180 100 - 120 2 pieces on a deep pan
Lamb 2 190 110 - 130 Leg
Chicken 2 200 70 - 85 Whole
Turkey 1 180 210 - 240 Whole
Duck 2 175 120 - 150 Whole
Goose 1 175 150 - 200 Whole
Rabbit 2 190 60 - 80 Cut in pieces
Hare 2 190 150 - 200 Cut in pieces
Pheasant 2 190 90 - 120 Whole
FISH
TYPE OF DISH
Conventional Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Trout / Sea bream 2 190 40 - 55 3 - 4 fish
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.
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