User manual

15
MEAT
Beef 2 175 50-70 On grid
Pork 2 175 100-130 On grid
Veal 2 175 90-120 On grid
English roast beef
rare 2 200 50-60 On grid
medium 2 200 60-70 On grid
well done 2 200 70-80 On grid
Shoulder of pork 2 170 120-150 With rind
Shin of pork 2 160 100-120 2 pieces
Lamb 2 175 110-130 Leg
Chicken 2 200 70-85 Whole
Turkey 2 160 210-240 Whole
Duck 2 175 120-150 Whole
Goose 1 160 150-200 Whole
Rabbit 2 175 60-80 Cut in pieces
Hare 2 175 150-200 Cut in pieces
Pheasant 2 175 90-120 Whole
Meat loaf 2 170 150 in bread pan
FISH
Trout/Sea bream 2 (1 and 3)* 175 40-55 3-4 fishes
Tuna fish/Salmon 2 (1 and 3)* 175 35-60 4-6 fillets
Fan Cooking
Timings do not include pre-heating.
The empty oven should always be pre-heated for 10 minutes.
(*) If you cook more than one dish at the same time, we recommend you place them on the levels
quoted between brackets.
TYPE OF DISH
Fan Cooking
temp °C
4
3
2
1
NOTES
Cooking time in
minutes