User manual

2. Put the meat in a roasting tin or
directly on the wire shelf. Put the tray
below the shelf to catch the fat.
3. Set oven function Low temperature
cooking, change the temperature, if
necessary, and cook until done (see
the table).
Food Quantity Temperature
(°C)
Preheating time (min) Shelf po-
sition
Rare Medium
Roast beef (well done) 800 - 1000 g 150 90 - 110 130 - 140 2
Roast beef (well done) 1200 - 1600 g 150 120 - 130 160 - 170 2
Rib of beef 600 - 1000 g 150 55 - 75 95 - 110 3
Shoulder of beef,
boneless
3.5 cm high 150 - 70 - 80 3
Tenderloin of beef,
whole
600 - 1000 g 120 65 - 75 90 - 110 3
Tenderloin of beef,
sliced
2.5 cm high 120 20 - 25 35 - 45 3
Entrecote 1.5 cm high 120 15 - 25 30 - 35 3
T-bone 2 cm high 120 25 - 30 35 - 40 3
Tenderloin of pork,
whole
500 - 700 g 120 - 65 - 75 3
Tenderloin of pork,
sliced
2.5 cm high 120 - 35 - 45 2
10.15 Defrost
• Remove the food packaging. Put the
food on a plate.
• Do not cover it with a bowl or a plate.
This can extend the defrost time.
• Use the first oven shelf position. The
one on the bottom.
Food Quantity Defrosting
time (min)
Further de-
frosting
time (min)
Comments
Chicken 1 kg 100 - 140 20 - 30 Put the chicken on an up-
turned saucer in a big plate.
Turn halfway through.
Meat 1 kg 100 - 140 20 - 30 Turn halfway through.
Meat 500 g 90 - 120 20 - 30 Turn halfway through.
Trout 150 g 25 - 35 10 - 15 -
ENGLISH 27