Operation Manual

63 progress
The temperatures quoted are guidelines. If necessary, the temperatures
should be adjusted to personal requirements.
Grilling
1st side
Temp.
(°C)
Pieces g
Quantity
Cooking time in
minutes
2nd side
Grilling
TYPE OF DISH
Fillet steaks 4 800 3 250 12~15 12~14
Beef steaks 4
600 3 250 10~12 6~8
Sausages 8 / 3 250 12~15 10~12
Pork chops 4 600 3 250 12~16 12~14
Chicken (cut in 2) 2 1000 3 250 30~35 25~30
Kebabs 4 / 3 250 10~15 10~12
Breast of chicken 4 400 3 250 12~15 12~14
Hamburger* 6 600 2 250 20-30
*Pre-heat 5’00'’
Fish Fillet 4 400 3 250 12~14 10~12
Toasted sandwiches 4~6 / 3 250 5~7 /
Toast 4~6 / 3 250 2~4 2~3
level
Thermal grill
With the thermal grill, select a maximum temperature of 200°C.
Timings do not include pre-heating.
The empty oven should always be pre-heated for 10 minutes.
1st side
Temp.(°C)
Pieces
g
Quantity
Cooking time in
minutes
2nd side
Thermal grilling
TYPE OF DISH
Rolled joints (turkey) 1 1000 3 200 30~40 20~30
Chicken (cut in two) 2
1000 3 200 25~30 20~30
Chicken drumsticks 6 - 3 200 15~20 15~18
Quail 4 500 3 200 25~30 20~25
Vegetable gratin - - 3 200 20~25 -
pieces. Scallops - - 3 200 15~20 -
Mackerel 2-4 - 3 200 15~20 10~15
Fish slices 4-6 800 3 200 12~15 8~10
4
3
2
1
level
4
3
2
1