Operation Manual

Tested for you in our cooking studio en
41
Types of heating used:
■ : 4D hot air
■ 4 Circulated air grilling
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in mins.
Beef
Slow roast joint wire rack 2
:
140-150 - 35+40
Slow roast joint, 1,5 kg wire rack 2
:
130-140 1 70-80
- 40-50
Top side / Top rump wire rack 2
:
160-170 - 30+25
Top side / Top rump 1,5 kg wire rack 2
:
170-180 1 100-120
Lamb
Leg (bone-in) wire rack 2
:
160-170 - 25+25
Leg (bone-in), 1,5 kg wire rack 2
:
180-190 1 80-90
Shoulder (bone-in) wire rack 2
:
160-170 - 25+20
Shoulder (boned and rolled) wire rack 2
:
170-180 - 25+25
Rack of lamb** wire rack 2
:
180-190* - 15+25
Rack of lamb (each 700 g) wire rack 2
:
200 - 20
170-180 1 25-30
Pork
Roast joint wire rack 2
:
180-190 - 30+35
Roast joint, 1,5 kg wire rack 2
:
120 3 30
190-200 - 30
160-170 1 80-100
Loin joint wire rack 2
:
180-190 - 35+35
Loin joint, 1 kg wire rack 2
:
180-190 - 25-30
170-180 1 70-80
Belly wire rack 2
:
170-180 - 30+25
Gammon joint wire rack 2
:
160-170 - 30+30
Gammon joint, 1,5 kg wire rack 2
:
170-180 2 100-120
Poultry
Chicken, whole wire rack 2
:
170-180 - 25+15
Chicken, whole, 1,5 kg wire rack 2
:
180-190 2 65-75
Chicken, portion (each 200-250 g)*** wire rack 2
:
190-200 - 35-45
Chicken, portion (each 200-250 g)*** wire rack 2
:
200-210 2 35-45
Duck wire rack 2
:
180-190 - 25+20
Duck, 2-3 kg wire rack 2
:
160-170 2 70-90
170-180 - 30-40
Turkey, crown**** wire rack 2
:
150-160 - 20+15
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down
***** Turn after app. 1 hour