User manual

Poultry
Type of
meat
Quantity
Oven func-
tion
Shelf po-
sition
Tempera-
ture (°C)
Time (min)
Poultry
portions
200 - 250 g
each
Conventional
Cooking
1 220 - 250 20 - 40
Half chick-
en
400 - 500 g
each
Conventional
Cooking
1 220 - 250 35 - 50
Chicken,
poulard
1 - 1.5 kg
Conventional
Cooking
1 220 - 250 50 - 70
Duck
1.5 - 2 kg
Conventional
Cooking
1 210 - 220 80 - 100
Goose
3.5 - 5 kg
Conventional
Cooking
1 200 - 210 150 - 180
Turkey
2.5 - 3.5 kg
Conventional
Cooking
1 200 - 210 120 - 180
Turkey
4 - 6 kg
Conventional
Cooking
1 180 - 200 180 - 240
Fish
Type of
meat
Quantity
Oven func-
tion
Shelf po-
sition
Tempera-
ture (°C)
Time (min)
Whole fish
1 - 1.5 kg
Conventional
Cooking
1 210 - 220 40 - 70
8.7 Grilling
• Always grill with the maximum tempera-
ture setting.
• Set the shelf in the shelf position as rec-
ommended in the grilling table.
• Always set the pan to collect the fat into
the first shelf position.
• Grill only flat pieces of meat or fish.
• Always preheat the empty oven with
the grill functions for 5 minutes.
CAUTION!
Always grill with the oven door
closed.
Grilling
Food to be
grilled
Shelf posi-
tion
Temperature
(°C)
Time (min)
1st side 2nd side
Roast beef 2 210 - 230 30 - 40 30 - 40
Filet of beef 3 230 20 - 30 20 - 30
Back of pork 2 210 - 230 30 - 40 30 - 40
Back of veal 2 210 - 230 30 - 40 30 - 40
Back of lamb 3 210 - 230 25 - 35 20 - 25
Whole Fish,
500 - 1000g
3 / 4 210 - 230 15 - 30 15 - 30
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