Operation Manual

Instructions for the user
66
6.2 Examples of cooking
KEY
Level (*) Temperature Cooking duration (minutes) Quantity of water (litre) (**)
GRILLING
TYPES OF FOOD
(*)
MEDIUM ROAST BEEF (1.5 kg) 2 220 - 240 40 - 50
BONED LEG OF LAMB, MEDIUM-RARE 2 170 - 190 120 - 150
PORK
PORK ROAST WITH RIND 2 170 - 190 140 - 160
SHIN OF PORK 2 180 - 200 120 - 150
UNSTUFFED POULTRY
HALF CHICKEN (1 - 2 PIECES) 2 210 - 230 40 - 50
WHOLE CHICKEN (1 - 2 PIECES) 2 200 - 220 60 - 80
WHOLE DUCK (2 - 3 kg) 2 180 - 200 90 - 120
DUCK BREAST 3 230 - 250 30 - 45
WHOLE GOOSE (3 - 4 kg) 1 150 - 170 130 - 160
GOOSE BREAST 2 160 - 180 80 - 100
LEG OF DUCK 2 180 - 200 50 - 80
(*) corresponds to the position of the grill or tray from the bottom.
(**) see instructions in section “5.3.6” page 62.
• Grilling can result in the inside of the oven becoming very splashed. Clean the oven after each use to prevent splashes becoming burned on.
• The indications in the table refer to the use of the enamelled grill pan with mesh. Place the mesh in the grill pan and insert them together at the
indicated level. Values can vary depending on the type and quantity of food being grilled.
• Always place the food being grilled in the centre of the grill pan.
• After cooking turn the oven off and leave the food inside with the door closed for approximately 10 minutes. The indication duration does not
include the recommended standing time.
• The values indicated in the table refer to the preparation of food placed in a cold oven and meat just out of the fridge.