Operation Manual

Food Function Temperature

in °C

Time in

minutes

Meat and sausage

Beef stew ;G 100 80-100

Chicken breast | 100 10-20

Chicken thighs 100 18-22

Cutlets in gravy | 100 15-20

Gammon steaks | 100 6-12

German sausage | 95* 3-5

Rib of pork e 100 50-70

Fish and

seafood

Cod, fillet _ 75 4-8

Sole, fillet | 75 4-6

Salmon, fillet | 75 8-12

Mussels | 95* 10-12

Trout, whole | 75 10-18

Cod steaks | 75 6-10

Mackerel, whole e 75 10-15

Bakes

Macaroni bake Q 100 50-60

Cheesy rice bake | 100 25-35

Quark and apple bake e 100 30-40

Pate

Chicken pate Bio 75 40-60

Fish pate e 75 60-80

Cook fish at 75 °C only on one level

* This temperature differs from the recommended temperature.

Note: Data and times given in this chart are for guidance only. Values have been

obtained from an oven designed for the German market.

Practical tips