User manual

TYPE OF
DISH
Conventional
Cooking
True Fan Cook-
ing
Cooking
time [min]
Notes
Shelf po-
sition
Tem
p [°C]
Shelf po-
sition
Tem
p
[°C]
Veal 2 190 2 175 90 - 120 On a wire
shelf
English
roast beef,
rare
2 210 2 200 50 - 60 On a wire
shelf
English
roast beef,
medium
2 210 2 200 60 - 70 On a wire
shelf
English
roast beef,
well done
2 210 2 200 70 - 75 On a wire
shelf
Shoulder of
pork
2 180 2 170 120 - 150 With rind
Shin of pork 2 180 2 160 100 - 120 2 pieces
Lamb 2 190 2 175 110 - 130 Leg
Chicken 2 220 2 200 70 - 85 Whole
Turkey 2 180 2 160 210 - 240 Whole
Duck 2 175 2 220 120 - 150 Whole
Goose 2 175 1 160 150 - 200 Whole
Rabbit 2 190 2 175 60 - 80 Cut in
pieces
Hare 2 190 2 175 150 - 200 Cut in
pieces
Pheasant 2 190 2 175 90 - 120 Whole
FISH
TYPE OF
DISH
Conventional
Cooking
True Fan Cook-
ing
Cooking
time [min]
Notes
Shelf po-
sition
Tem
p [°C]
Shelf po-
sition
Tem
p
[°C]
Trout / Sea
bream
2 190 2 175 40 - 55 3 - 4 fish
Tuna fish /
Salmon
2 190 2 175 35 - 60 4 - 6 fillets
11.6 Grilling
Preheat the empty oven for 10
minutes, before cooking.
22
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