User manual

Food Quantity Temperature
(°C)
Preheating time (min) Shelf po-
sition
Rare Medium
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 -
Strawberries 300 g 30 - 40 10 - 20 -
Butter 250 g 30 - 40 10 - 15 -
Cream 2 x 200 g 80 - 100 10 - 15 Whip the cream when still
slightly frozen in places.
Cake 1.4 kg 60 60 -
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