User manual
TYPE OF
DISH
Conventional Cook-
ing
Fan Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Shelf posi-
tion
Temp
[°C]
Yorkshire pud-
ding
2 220 2 210 20 - 30 6 pudding mould
1)
1) Preheat for 10 minutes.
MEAT
TYPE OF DISH
Conventional Cook-
ing
Fan Cooking
Cooking
time
[min]
Notes
Shelf posi-
tion
Temp
[°C]
Shelf posi-
tion
Temp
[°C]
Beef 2 200 2 190 50 - 70 On a wire shelf
and a deep pan
Pork 2 180 2 180 90 - 120 On a wire shelf
and a deep pan
Veal 2 190 2 175 90 - 120 On a wire shelf
and a deep pan
English roast
beef rare
2 210 2 200 44 - 50 On a wire shelf
and a deep pan
English roast
beef medium
2 210 2 200 51 - 55 On a wire shelf
and a deep pan
English roast
beef well done
2 210 2 200 55 - 60 On a wire shelf
and a deep pan
Shoulder of
pork
2 180 2 170 120 - 150 On a deep pan
Shin of pork 2 180 2 160 100 - 120 2 pieces on a
deep pan
Lamb 2 190 2 190 110 - 130 Leg
Chicken 2 200 2 200 70 - 85 Whole
Turkey 1 180 1 160 210 - 240 Whole
Duck 2 175 2 160 120 - 150 Whole
Goose 1 175 1 160 150 - 200 Whole
Rabbit 2 190 2 175 60 - 80 Cut in pieces
Hare 2 190 2 175 150 - 200 Cut in pieces
Pheasant 2 190 2 175 90 - 120 Whole
FISH
TYPE OF DISH
Conventional Cook-
ing
Fan Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Shelf posi-
tion
Temp
[°C]
Trout / Sea
bream
2 190 2 (1 and 3) 175 40 - 55 3 - 4 fishes
Tuna fish / Sal-
mon
2 190 2 (1 and 3) 175 35 - 60 4 - 6 fillets
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