Owner's manual

35OPERATION
ENGLISH
Pork
Pork Butt Casserole dish
B
60~90
Pork Chops
Grid on broiler pan
D
30~50
Pork Loin
B
50~80
Pork Tenderloin
B
20~40
Lamb
Rack
B
10~30
Bone-in Leg of Lamb
D
20~40
Veal
Veal Top Sirloin
B
80~100
Veal Chops
E
4~15 + 3~10
Veal Rolled Roast
B
50~70
Veal Rib Roast
B
50~80
Veal Tenderloin
B
50~80
Fish
Fish Fillet
Baking dish
D
10~15
Whole
D
15~30
Shrimp
Grid on broiler pan
E
5~15
Lobster Tails
D
20~30
Salmon Steak
Rare
Baking dish
D
15~20
Medium rare
D
20~25
Well done
D
15~30
Poultry
Chicken
Legs & Thighs
D
20~40
Wings (Fresh)
Grid on broiler pan
E
8~20
Wings (Frozen)
D
20~40
Breasts Baking dish
D
20~40
Cutlet Casserole dish
D
20~30
Whole
Grid on broiler pan
B
60~80
Whole Turkey
B
150~240
Casserole Lasagna (Fresh) Baking dish
C
50~70
Menu
Accessories/
Cookware
Shelf
Position
Cooking
time in min.
UUGGwGZ\GGmSGqGYZSGYWYXGGZaY^Gwt