User manual

Food Quantity (kg) Temperature
(°C)
Time (min) Shelf posi-
tion
Pork: Pork chop 1 - 1.5 160 - 180 60 - 90 2
Pork: Meatloaf 0.75 - 1 160 - 170 45 - 60 2
Pork: Knuckle of
pork (pre-cooked)
0.75 - 1 150 - 170 90 - 120 2
Veal: Roast veal 1 160 - 180 90 - 120 2
Veal: Knuckle of
veal
1.5 - 2 160 - 180 120 - 150 2
Lamb: Roast lamb,
leg of lamb
1 - 1.5 150 - 170 75 - 120 2
Lamb: Saddle of
lamb
1 - 1.5 160 - 180 60 - 90 2
Poultry 1 - 1.5 190 - 210 45 - 75 2
Half Chicken 0.5 - 1 190 - 210 35 - 50 2
Duck 1.5 - 2 180 - 200 75 - 105 1
Goose 3.5 - 5 160 - 180 135 - 210 1
Turkey 2.5 - 3.5 160 - 180 105 - 150 1
Turkey 4 - 6 140 - 160 150 - 240 1
10.14 Low temperature
cooking
Use the function to prepare lean, tender
pieces of meat and fish.
The oven gets the pre set temperature
and a signal operates. Then, the oven
automatically sets to a lower temperature
to continue cooking.
Always cook without a lid in
Low Temperature Cooking.
You cannot use Low
temperature cooking
together with the clock
functions: Duration and End.
1. Sear the meat in the deep pan (if
present) in a very high heat.
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
ENGLISH 27