User manual

Food Tempera‐
ture (°C)
Time
(min)
Custard / flan
in small dishes
90 35 - 45
Baked eggs 90 - 110 15 - 30
Terrine 90 40 - 50
Thin fish fillet 85 15 - 25
Thick fish fillet 90 25 - 35
Food Tempera‐
ture (°C)
Time
(min)
Small fish up
to 0.35 kg
90 20 - 30
Whole fish up
to 1 kg
90 30 - 40
Oven dump‐
lings
120 - 130 40 - 50
11.7 Quarter Steam + Heat
Food Temperature (°C) Time (min) Shelf position
Roast pork 1000 g 160 - 180 90 - 100 2
Roast beef 1000 g 180 - 200 60 - 90 2
Roast veal 1000 g 180 80 - 90 2
Meat loaf, un‐
cooked, 500 g
180 30 - 40 2
Smoked loin of pork
600 - 1000 g (soak
for 2 hours)
160 - 180 60 - 70 2
Chicken 1000 g 180 - 210 50 - 60 2
Duck 1500 - 2000 g 180 70 - 90 2
Goose 3000 g 170 130 - 170 1
Potato gratin 160 - 170 50 - 60 2
Pasta bake 170 - 190 40 - 50 2
Lasagne 170 - 180 45 - 55 2
Misc. types of
bread 500 - 1000 g
180 - 190 45 - 60 2
Bread rolls 180 - 210 25 - 35 2
Ready-to-bake rolls 200 15 - 20 2
Ready-to-bake ba‐
guettes 40 - 50 g
200 15 - 20 2
Ready-to-bake ba‐
guettes 40 - 50 g,
frozen
200 25 - 35 2
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