Recipe Book

Food True Fan Cooking
2 shelf positions
Temperature
(°C)
Time (min)
Danish pastries 2 / 3 160 - 180 30 - 60
Puff pastries 2 / 3
180 - 200
1)
30 - 50
1)
Preheat oven.
1.14 Slow Cooking
• Slow Cooking function is correct for
pieces of tender, lean meat and fish to
make them succulent.
• Do not use Slow Cooking function for
pot roasts or fatty pork roasts.
• Always cook without a lid in Slow
Cooking function.
• With Slow Cooking function the oven
gets the preset temperature and a sig-
nal operates. Then, the oven automati-
cally sets to a lower temperature to
continue cooking.
Cooking with Slow Cooking function:
1.
Sear the meat in a pan in a very high
heat.
2.
Put the meat in a roasting dish or di-
rectly on the wire shelf.
3.
Put the tray below the shelf to catch
the fat.
4.
Put the shelf in the oven.
5.
Set Slow Cooking function.
If it is necessary, change the temper-
ature and cook until done (refer to
Slow Cooking table).
Beef
Food to be
cooked
Weight
(g)
Searing
each side
(min)
Tempera-
ture
(°C)
Shelf
posi-
tion
Time
(min)
Filet medium 1000 - 1500 2 80 - 90 1 90 - 110
Roast beef me-
dium
1000 - 1500 4 80 - 90 1 180 - 240
Veal
Food to be
cooked
Weight (g)
Searing
each
side
(min)
Tempera-
ture (°C)
Shelf
position
Time
(min)
Filet rosé 1000 - 1500 2 80 - 90 1 90 - 120
Loin, in one
piece
1000 - 1500 4 80 - 90 1 120 - 150
Nierstück 1000 - 1500 4 80 - 90 1 120 - 150
Pork
Food to be
cooked
Weight (g)
Searing
each side
(min)
Tempera-
ture (°C)
Shelf
position
Time
(min)
Filet rosé 1000 -
1500
2 80 - 90 1 90 - 110
Loin, in one
piece
1000 -
1500
4 80 - 90 1 150 - 170
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