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Cooking charts
Poultry, fish
Food
(accessories)
Poultry, 0.8–1.5 kg (universal tray)
Chicken, approx. 1.2 kg (wire rack on
universal tray)
Poultry, approx. 2 kg (oven dish)
Poultry, approx. 4 kg (oven dish)
Fish, 200–300 g (e.g. trout) (universal
tray)
Fish, 1–1.5 kg (e.g. salmon trout)
(universal tray)
Fish fillet in foil, 200–300 g (universal
tray)
Operating mode, Temperature, Shelf level, Cooking duration, Core
temperature, Fan plus, Fan grill, Conventional heat, Eco Fan heat
1
Pre-heat the oven for 5 minutes before putting food inside. Do not use the
Booster operating mode for this purpose.
2
Pre-heat the oven before putting food inside. Do not use the Booster operating mode for
this purpose.
3
Fit the FlexiClip runners HFC 70-C (if available).
4
If possible, turn the food halfway through the cooking duration.
5
Add approx. 0.25 litres of liquid at the start of the cooking process.
6
Add approx. 0.5 litres of liquid after 30 minutes.
7
If you have a separate food probe you can use the core temperature shown.
86
[°C]
170–180
1
180–190
180–190
190–200
160–170
180–190
2
210–220
2
210–220
200–210
[min]
3
55–65
85–90
2
3
4
85–90
2
55–65
3
5
85–90
2
100–120
3
5
85–90
2
110–130
3
6
90–95
2
180–200
3
6
90–95
2
180–200
3
15–25
75–80
2
3
30–40
75–80
2
3
25–30
75–80
2
7
[°C]
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