Operating instructions

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Hints
• Cooking times
Cooking times will depend on product
quality, weight and height. Do not
overload grids or containers so that air
can circulate evenly.
• General notes on pan-frying
- Preheat to as high a temperature as possible
(300 °C) to build up sufficient stored heat.
- Load as quickly as possible in order to
minimise cabinet temperature drop.
- During cooking (with a full load) open the
door briefly to allow excess moisture to escape.
- With flash-fried and fried products which
give off a lot of moisture (e.g. chicken legs),
if possible reduce loads to 75 or up to a
maximum of 50% of the greatest theoretical
load.
• Breaded products
all types of breadcrumb coating can be used.
Browning is improved by brushing with fat or a
blend of paprika and oil. Press the breadcrumbs
in firmly, brush with melted fat and do not
overload the unit. Rule of thumb: allow approx.
8 to 10 minutes per 1cm thickness of meat.
Preheat: to 300 °C (at least until heating
indicator light goes out).
Optimum cut thickness: 1,5 to 2 cm.
Optimale Schnittstärken: 1,5 bis 2 cm.
Accessories: Roasting and baking tray or
granite-enamelled container. For even browning
on the top and bottom surfaces, make sure that
the slices are of the same thickness or the same
size.
• Gratinating
light and dark meat dishes, fish, mussels,
asparagus, chicory, broccoli, fennel, tomatoes,
toast.
Preheat: to 300 °C (at least until heating
indicator light goes out). Set to desired
temperature after loading.
E.G.: Grids or containers (20 mm) for
gratinating toast, steaks and soups.
Dry Heat mode