User manual

22
The information in the table on the previous page is
approximate and may vary according to individual needs.
Grilling in main oven:
Conventional Oven Conventional Oven + Fan
FOODS WEIGHT
(kg)
Position
of the
oven
shelf
from
the
bottom
Temperature
(°C)
Grilling
time
1
st
side
(mins)
Grilling
time
2
nd
side
(mins)
Temperature
(°C)
Grilling
time
1
st
side
(mins)
Grilling
time
2
nd
side
(mins)
Meat
T-Bone
steak
0.50 3 225 – MAX 15 15 200 10 10
Steak 0.15 3 225 – MAX 5 5 200 5 5
Chicken
(cut in
half)
1 2 - 3 225 - MAX 25 25 200 18 18
Fish
Trout 0.42 3 225 – MAX 18 18 200 10 10
Sea bass 0.40 3 225 – MAX 15 15 200 10 – 12 10 – 12
Sole 0.20 3 225 - MAX 10 10 200 8 - 9 8 - 9
Bread
Toast N/A 3 - 4 225 - MAX 2 - 3 2 - 3 200 2 - 3 2 - 3
The information in this table is approximate and may vary
according to individual needs.
Cooking guide for the secondary oven
Conventional oven:
FOODS WEIGHT
(KG)
Position of the oven
shelf from the
bottom
Temperature
(°C)
Cooking /
Baking Time
(mins)
Meat Loaf
Roasted veal 1 1 220 80
Roast beef 1 1 200 – 225 40 – 50
Roasted pork 1 1 200 80
Roasted lamb 1 1 200 - 225 100 – 120
Game
Roast hare 1 1 – 2 225 – MAX 50 – 60
Roast
pheasant
1 1 – 2 225 – MAX 60 – 70
Roast
partridge
1 1 - 2 225 - MAX 50 - 60
Poultry
Roasted
chicken
1 1 – 2 200 – 225 80 – 90
Roasted
turkey
1 1 – 2 200 – 225 100 – 120
Roasted
duckling
1 1 - 2 200 - 225 90 - 110