User Guide

11ENGLISH
Ingredients
Min.– max.
amount
Time
(min)
Tem per a ture Note
Chicken breast
Around 160 g/6 oz
1–5 pieces 18–22 180°C/350°F
Chicken ngers bread
crumbed
3–12 pieces
(1 layer)
10–15 180°C/350°F
• Add oil to the
breadcrumbs. Ready when
golden yellow.
Chicken wings
Around 100 g/3.5 oz
2–8 pieces
(1 layer)
14–18 180°C/350°F • Shake, turn, or stir halfway
Meat chops without
bone
Around 150 g/6 oz
1–5 chops 10–13 200°C/400°F
Hamburger
Around 150 g/6 oz
(diameter 10 cm/4 in)
1–4 patties 10–15 200°C/400°F
Thick sausages
Around 100 g/3.5 oz
(diameter 4 cm/1.6 in)
1–6 pieces
(1 layer)
12–15 200°C/400°F
Thin sausages
Around 70 g/2.5 oz
(diameter 2 cm/0.8 in)
1–7 pieces 9–12 200°C/400°F
Pork roast 500–1000 g/
18–35 oz
40–60 180°C/350°F
• Let it rest for 5 minutes
before cutting.
Fish lets
Around 120 g/4.2 oz
1–3
(1 layer)
9–20 160°C/325°F • In order to avoid sticking,
place the skin side to the
bottom and add some oil.
Shellsh
Around 25–30 g/0.9–1 oz
200–1500 g/
7–53 oz
10–25 200°C/400°F • Shake, turn, or stir halfway
Cake 500 g/18 oz 28 180°C/350°F • Use a cake pan.
Muns
Around 50 g/1.8 oz
1–9 12–14 180°C/350°F
• Use heat-proof silicone
mun cups.
Quiche (diameter
21 cm/8.3 in)
1 15 180°C/350°F
• Use a baking tray or oven
dish.
Pre-baked toast / bread
rolls
1–6 6–7 180°C/350°F
Fresh bread 700 g/25 oz 38 160°C/325°F • The shape should be as
at as possible to avoid
that the bread touches
the heating element when
rising.
Fresh rolls
Around 80 g/2.8 oz
1–6 pieces 18–20 160°C/325°F