User manual

TYPE OF DISH
Conventional Cook-
ing
Fan Cooking
Cooking
time
[min]
Notes
Shelf posi-
tion
Temp
[°C]
Shelf posi-
tion
Temp
[°C]
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
Grilling
Preheat the empty oven for 10 mi-
nutes, before cooking.
Quantity Grilling Cooking time [min]
TYPE OF DISH Pieces [g] Shelf posi-
tion
Temp.
[°C]
1st side 2nd side
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 3 250 20 - 30 -
Fish Fillet 4 400 3 250 12 - 14 10 - 12
Toasted sandwich-
es
4 - 6 — 3 250 5 - 7 —
Toast 4 - 6 — 3 250 2 - 4 2 - 3
Turbo Grilling
Warning! Use this function with a
maximum temperature of 200 °C.
28 progress