User manual

Preparation time total (mins)
Type of
meat
Weight g Setting Shelf Red (rare)
Pink (me-
dium)
Roast beef
(well done)
1200-1600 150°C 2 120-130 160-170
Rib of beef 600-1000 150°C 3 55-75 95-110
Shoulder of
beef, bone-
less
3,5 cm high 150°C 3 - 70-80
Tenderloin
of beef,
whole
600-1000 120°C 3 65-75 90-110
Tenderloin
of beef,
sliced
2,5 cm high 120°C 3 20-25 35-45
Entrecote 1,5 cm high 120°C 3 15-25 30-35
T-bone 2 cm high 120°C 3 25-30 35-40
Tenderloin
of pork,
whole
500-700 120°C 3 - 65-75
Tenderloin
of pork,
sliced
2,5 cm high 120°C 2 - 35-45
10.21 Defrosting
• Put the food out of the packaging and
set it on a plate on the oven shelf.
• Do not cover with a plate or bowl. This
can extend the time to defrost very
much.
• Put the oven shelf in the first shelf level
from the bottom.
Type of food
Shel
f
Time in
minutes
Final de-
frosting
mins
Comments
Chicken, 1000
g
2 120-140 20-30
Place the chicken on an up-
turned saucer on a larger
plate. Turn half way through.
Meat, 1000g 2 100-140 20-30 Turn half way through.
Meat, 500g 2 90-120 20-30 Turn half way through.
Trout, 150g 2 25-35 10-15 -
Strawberries,
300g
2 30-40 10-20 -
Butter, 250g 2 30-40 10-15 -
Cream, 2 x
2dl
2 80-100 10-15
Cream can be whipped even
if it is still slightly frozen.
Cake, 1400g 2 60 60 -
ENGLISH 29