Operation Manual

en Tested for you in our cooking studio
32
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Type of heating used:
■ ‚ CircoTherm hot air
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Temperature in
°C
Cooking time in
mins.
Beef
Slow roast joint wire rack 2 ‚ 130-140* 40+40
Top side / Top rump wire rack 2 ‚ 160-170* 30+25
Lamb
Leg (bone-in) wire rack 2 ‚ 160-170* 30+25
Shoulder (bone-in) wire rack 2 ‚ 160-170* 25+20
Shoulder (boned and rolled) wire rack 2 ‚ 170-180* 25+25
Rack of lamb wire rack 2 ‚ 180-190* 25+25
Pork
Roast joint wire rack 2 ‚ 180-190* 35+35
Loin joint wire rack 2 ‚ 170-180* 30+30
Belly wire rack 2 ‚ 160-170* 30+25
Gammon joint wire rack 2 ‚ 160-170* 30+30
Poultry
Chicken, whole wire rack 2 ‚ 170-180* 25+25
Chicken, portion (je 200-250 g) wire rack 2 ‚ 190-200* 35-45
Chicken, quarter (je 450 g) wire rack 2 ‚ 180-190* 40-60
Duck, 2-3 kg wire rack 2 ‚ 180-190* 20+20
Turkey, crown wire rack 2 ‚ 160-170* 20+15
Turkey, drumstick wire rack 2 ‚ 160-170* 25+25
Turkey, whole, 3-4 kg wire rack 2 ‚ 160-170* 15+10
Turkey, whole, 4,5-12 kg wire rack 2 ‚ 160-170* 12+12
Meat dishes
Meat loaf cookware, uncovered 2 ‚ 170-180* 20+35
Casserole
Diced meat (beef, pork, lamb) cookware, covered 2 ‚ 140 60+120
Braising steak cookware, covered 2 ‚ 140 65+120
Chicken pieces (boned) cookware, covered 2 ‚ 140 70+110
Complete meal
With beef wire rack + wire rack + universal pan 4+1 ‚ 160, then 200
(yorkshire pud-
ding)
weight of meat (see
table above) + 15-25
for yorkshire pudding
With chicken wire rack + wire rack + universal pan 4+1 ‚ 180 weight of chicken (see
table above)
* Preheat