Recipe Book

Lamb
Food Weight
(g)
Shelf po-
sition
Temperature
(°C)
Time
(min)
Leg of lamb 1000 - 1500 1 170 - 190 75 - 120
Saddle of lamb 1000 - 1500 1 180 - 200 60 - 90
Quick roast items cooked on a baking tray
Food Shelf po-
sition
Temperature
(°C)
Time (min)
Sausages 'Cordon bleu' 1
220 - 230
1)
5 - 8
Small sausages 1
220 - 230
1)
12 - 15
Schnitzel or chops, breaded 1
220 - 230
1)
15 - 20
Rissoles 1
210 - 220
1)
15 - 20
Fish (steamed)
Food Weight
(g)
Shelf po-
sition
Temperature
(°C)
Time (min)
Whole fish 1000 - 1500 1 210 - 220 45 - 75
Poultry
Food Weight
(g)
Shelf po-
sition
Temperature
(°C)
Time (min)
Chicken, spring chicken 1000 - 1500 1 190 - 210 45 - 75
Chicken half per 400- 500 1 200 - 220 35 - 50
Poultry pieces per 200- 250 1 200 - 220 35 - 50
Duck 1500 - 2000 1 180 - 200 75 - 105
Game
Food Weight
(g)
Shelf po-
sition
Temperature
(°C)
Time (min)
Saddle of hare, leg of
hare
up to 1000 1
220 - 230
1)
25 - 40
Saddle of venison 1500 - 2000 1 210 - 220 75 - 105
Leg of venison 1500 - 2000 1 200 - 210 90 - 135
SLOW COOK
• Slow Cook function is correct for pieces
of tender, lean meat and fish to make
them succulent.
• Do not use Slow Cook function for pot
roasts or fatty pork roasts.
• Always cook without a lid in Slow Cook
function.
• With Slow Cook function the oven gets
the preset temperature and a signal op-
erates. Then, the oven automatically
sets to a lower temperature to continue
cooking.
Cooking with Slow Cook function:
1.
Sear the meat in a pan in a very high
heat.
ENGLISH 7