User Manual

English 22
Beef
Pot-roasted beef* 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Reheat 285 – 300ÛF
(140 – 150ÛC)
100 – 140
min.
Filet of beef, medium* 2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Reheat 340 – 360ÛF
(170 – 180ÛC)
20 – 28 min.
Thin slice of roast
beef, medium*
2 lbs. (1 kg) Wire rack + baking
pan (level 2)
True Convection 340 – 360ÛF
(170 – 180ÛC)
40 – 55 min.
Thick slice of sirloin,
medium*
2 lbs. (1 kg) Wire rack + baking
pan (level 2)
True Convection 340 – 360ÛF
(170 – 180ÛC)
45 – 60 min.
Veal
Veal, bone-in 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Convection 320 – 360ÛF
(160 – 180ÛC)
50 – 70 min.
Veal loin 2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Steam Convection 320 – 360ÛF
(160 – 180ÛC)
15 – 25 min.
Breast of veal, stuffed 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Convection 285 – 320ÛF
(140 – 160ÛC)
75 – 120 min.
Pork
Bone-in without rind 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Convection 320 – 360ÛF
(160 – 180ÛC)
50 – 70 min.
Bone-in with rind 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam/
Steam Convection
True Convection
212ÛF (100ÛC)/
285 – 320ÛF
(140 – 160ÛC)
410 – 430ÛF
(140 – 160ÛC)
20 – 25 min.
40 – 50 min.
20 min.
Pork chop, boneless* 1.2 lbs.
(0.5 kg)
Wire rack + baking
pan (level 2)
Steam Convection 285 – 320ÛF
(140 – 160ÛC)
75 – 120 min.
Ham on the bone 2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Steam Convection 250 – 285ÛF
(120 – 140ÛC)
60 – 70 min.
Pork ribs Sliced Baking pan (level 2) Steam 212ÛF (100ÛC) 15 – 20 min.
Other
Meat loaf made from 1.2
lbs. (0.5 kg)
ground meat
Baking pan (level 2) Steam Convection 340 – 360ÛF
(170 – 180ÛC)
45 – 60 min.
Boned leg of lamb 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Convection 340 – 360ÛF
(170 – 180ÛC)
60 – 80 min.
Loin of lamb on the
bone*
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Convection 320 – 360ÛF
(160 – 180ÛC)
15 – 25 min.
Sausages – Perforated (level 3) +
baking pan (level 1)
Steam 175 – 185ÛF
(80 – 85ÛC)
12 – 18 min.
Fish
Whole per 0.66 lbs.
(0.3 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195ÛF
(80 – 90ÛC)
15 – 25 min.
Fillet per 3.5 lbs. (1.5
kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195ÛF
(80 – 90ÛC)
10 – 20 min.
Trout, whole per 0.5 lbs. (0.2
kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195ÛF
(80 – 90ÛC)
12 – 15 min.
Food
Amount/
Weight
Accessories Oven Mode Temperature
Cooking
Time
* Sear first
** Use baking pan 1 5/8" deep (see Additional Accessories)