User manual
Table Of Contents
- CONTENTS
- 1. SAFETY INFORMATION
- 2. SAFETY INSTRUCTIONS
- 3. PRODUCT DESCRIPTION
- 4. CONTROL PANEL
- 5. BEFORE FIRST USE
- 6. DAILY USE
- 7. CLOCK FUNCTIONS
- 8. AUTOMATIC PROGRAMMES
- 9. USING THE ACCESSORIES
- 10. ADDITIONAL FUNCTIONS
- 11. HINTS AND TIPS
- 11.1 Cooking recommendations
- 11.2 Full Steam
- 11.3 Turbo Grilling and Full Steam combined
- 11.4 Humidity High
- 11.5 Humidity Low
- 11.6 Steam Regenerating
- 11.7 Baking
- 11.8 Tips on baking
- 11.9 Baking on one level:
- 11.10 Bakes and gratins
- 11.11 Moist Fan Baking
- 11.12 Multilevel Baking
- 11.13 Slow Cooking
- 11.14 Pizza Setting
- 11.15 Roasting
- 11.16 Roasting tables
- 11.17 Grilling
- 11.18 Frozen Foods
- 11.19 Preserving - Bottom Heat
- 11.20 Drying - True Fan Cooking
- 11.21 Bread Baking
- 11.22 Food Sensor table
- 11.23 Information for test institutes
- 11.24 Information for test institutes
- 12. CARE AND CLEANING
- 12.1 Notes on cleaning
- 12.2 Recommended cleaning products
- 12.3 Removing the shelf supports
- 12.4 Submenu for: Cleaning
- 12.5 Activating a cleaning function
- 12.6 Tank Emptying - S1
- 12.7 Steam Cleaning - S2
- 12.8 Cleaning Reminder
- 12.9 Steam generation system - Descaling - S3
- 12.10 Descaling reminder
- 12.11 Steam generation system - Rinsing - S4
- 12.12 Removing and installing the door
- 12.13 Replacing the lamp
- 13. TROUBLESHOOTING
- 14. ENERGY EFFICIENCY
11.22 Food Sensor table
Beef Food core temperature (°C)
Rare Medium Well done
Roast beef 45 60 70
Sirloin 45 60 70
Beef Food core temperature (°C)
Less Medium More
Meat loaf 80 83 86
Pork Food core temperature (°C)
Less Medium More
Ham,
Roast
80 84 88
Chop (saddle),
Smoked pork loin,
Smoked loin poached
75 78 82
Veal Food core temperature (°C)
Less Medium More
Roast veal 75 80 85
Knuckle of veal 85 88 90
Mutton / lamb Food core temperature (°C)
Less Medium More
Leg of mutton 80 85 88
Saddle of mutton 75 80 85
Leg of lamb,
Roast lamb
65 70 75
Game Food core temperature (°C)
Less Medium More
Saddle of hare,
Saddle of venison
65 70 75
Leg of hare,
Whole hare,
Leg of venison
70 75 80
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