Idiomas disponibles
Idiomas disponibles
Conventional Cook-
TYPE OF DISH
Shelf posi-
English roast
beef rare
English roast
beef medium
English roast
beef well done
Shoulder of
pork
Shin of pork
Lamb
Chicken
Turkey
Duck
Goose
Rabbit
Hare
Pheasant
FISH
Conventional Cook-
TYPE OF DISH
Shelf posi-
Trout / Sea
bream
Tuna fish / Sal-
mon
Grilling
Preheat the empty oven for 10 mi-
nutes, before cooking.
TYPE OF DISH
Fillet steaks
Beef steaks
Sausages
Pork chops
Chicken (cut in 2)
Kebabs
Breast of chicken
ing
Temp
tion
[°C]
2
210
2
210
2
210
2
180
2
180
2
190
2
200
1
180
2
175
1
175
2
190
2
190
2
190
ing
Temp
tion
[°C]
2
190
2
190
Quantity
Pieces
[g]
4
800
4
600
8
—
4
600
2
1000
4
—
4
400
Fan Cooking
Shelf posi-
Temp
tion
[°C]
2
200
2
200
2
200
2
170
2
160
2
190
2
200
1
160
2
160
1
160
2
175
2
175
2
175
Fan Cooking
Shelf posi-
Temp
tion
[°C]
2 (1 and 3)
175
2 (1 and 3)
175
Grilling
Shelf posi-
Temp.
tion
[°C]
3
250
3
250
3
250
3
250
3
250
3
250
3
250
Cooking
time
Notes
[min]
44 - 50
On a wire shelf
and a deep pan
51 - 55
On a wire shelf
and a deep pan
55 - 60
On a wire shelf
and a deep pan
120 - 150
On a deep pan
100 - 120
2 pieces on a
deep pan
110 - 130
Leg
70 - 85
Whole
210 - 240
Whole
120 - 150
Whole
150 - 200
Whole
60 - 80
Cut in pieces
150 - 200
Cut in pieces
90 - 120
Whole
Cooking
Notes
time [min]
40 - 55
3 - 4 fishes
35 - 60
4 - 6 fillets
Cooking time [min]
1st side
2nd side
12 - 15
10 - 12
12 - 15
12 - 16
30 - 35
10 - 15
12 - 15
progress 9
12 - 14
6 - 8
10 - 12
12 - 14
25 - 30
10 - 12
12 - 14
