User manual

1
8
Roasting
Hot-air
Kind of roast Temperature
°C
wire shelve
level
drip pan
level
roasting time
minutes
Roasts
1 kg pork,
per cm of height, well done
160 2 1 14 -- 17
smoked pork loin
per cm of height, well done
180 2 1 10 -- 12
Mince meat 170 2 1 60
Beaf,
per cm of height, well done
160 2 1 18
Sirloin,
per cm of height
200 2 1 6 - 8 rare
8 - 10 medium
Roastbeef,
per cm of height
200 2 1 8 -- 10 rare
10 - 12 medium
Roast veal,
per cm of height, well done
180 2 1 14 -- 17
1 kg Turkey roll,
per cm of height
160 2 1 11 -- 13
Roast lamb (abbr. 1,8 kg) 180 2 1 90
Chicken 160 2 1 55 -- 60
Duck (2 -- 2,5 kg) 160 2 1 90 -- 120
Goose (ca. 4,5 kg) 160 2 1 150 -- 180
Short roasts on baking sheet or drip pan in
1 abbr. 2 levels
Sausages T230 3
------
12 -- 13
T230 4 + 2
------
12 -- 13
Schnitzel/Chops, coated
T240 3
------
13 -- 15
S
c
h
n
i
t
z
e
l
/
C
h
o
p
s
,
c
o
a
t
e
d
T240 4 + 2
------
13 -- 15
Meat balls T220 3
------
15 -- 20
T220 4 + 2
------
15 -- 20
Liver T250 3
------
6 - 7
T250 4 + 2
------
6 - 7
Fish on baking sheet or drip pan in 1 level
Trouts à 200 -- 250 g 200 3
------
20
4 Trout fillets (à 200 g) 180 3
------
22
Fish fillets, coated (ca. 1 kg) 200 3
------
30
Roasting times are approximated times. T = Preheating since the temperature indicator lamp goes out
Drying up
Hot-air
function
Temperature
°C
level from bottom / sheets
for 1 for 2 for 3
approximated
time / = hours
Apples 75 ------ ------ 5. 3. 1 6 h 10 min.
Mushrooms 50 ------ ------ 5. 3. 1 6 -- 8