Convection Oven User Manual

Food Shelf position Temperature
(°C)
Time (min)
Chicken half (per 400-500 g) 1 200-220 35-50
Poultry pieces (per 200-250 g) 1 200-220 35-50
Duck (1500-2000 g) 1 180-200 75-105
Game
Food Shelf position Temperature
(°C)
Time (min)
Saddle of hare, leg of hare (up to 1000 g) 1
220-230
1)
25-40
Saddle of venison (1500-2000 g) 1 210-220 75-105
Leg of venison (1500-2000 g) 1 200-210 90-135
Low Temperature Cooking
• Low Temperature Cooking is correct for pieces of tender, lean meat and fish to make
them succulent.
• Do not use the Low Temperature Cooking for pot roasts or fatty pork roasts.
• Always cook without a lid in Low Temperature Cooking.
• With Low Temperature Cooking function the oven gets the preset temperature and a
signal operates. Then, the oven automatically sets to a lower temperature to continue
cooking.
Cooking with Low Temperature Cooking function:
1. Sear the meat in a pan in a very high heat.
2. Put the meat in a roasting dish or directly on the wire shelf.
3. Put the tray below the shelf to catch the fat.
4. Put the shelf in the oven.
5. Set Low Temperature Cooking function.
If it is necessary, change the temperature and cook until done (refer to Low tempera-
ture Cooking table).
Low Temperature Cooking table
Food
1)
Weight (g) Temperature (°C) Shelf position Time (min)
Roast beef 1000-1500 120 1 90-110
Fillet of beef 1000-1500 120 3 90-110
Roast veal 1000-1500 120 1 100-120
Steak 200 - 300 120 3 20-30
1) Brown in a frying pan before cooking
Single Economy Grill
Single Economy Grill with maximum temperature setting
20
Helpful hints and tips