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Types of heating used:
4D hot air
:
■
4
Circulated air grilling
■
Dish
Beef
Slow roast joint
Slow roast joint, 1,5 kg
Top side / Top rump
Top side / Top rump
Lamb
Leg (bone-in)
Leg (bone-in), 1,5 kg
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb***
Rack of lamb, each 700 g
Pork
Roast joint
Roast joint, 1,5 kg
Loin joint
Loin joint, 1 kg
Belly
Gammon joint
Gammon joint, 1,5 kg
Poultry
Chicken, whole
Chicken, whole, 1,5 kg
Chicken, portion, 200-250 g
each**
Chicken, portion, 200-250 g
each**
Duck
Duck, 2-3 kg
* Preheat
** skin side down
*** without fat layer (best and neck), do not turn
**** bone side down, do not turn
***** turn after app. 1 hour
Accessories/cookware
Shelf po-
sition
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
universal pan
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
wire rack
2
cookware, uncovered
1
cookware, uncovered
1
Tested for you in our cooking studio
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Type of
Tempera-
MW power
heating
ture in °C
in watts
140-150
-
:
130-140
-
:
160-170
-
:
170-180
-
:
160-170
-
:
180-190
-
:
160-170
-
:
170-180
-
:
180-190*
-
:
200
-
:
170-180
-
180-190
-
:
120
-
:
190-200
-
160-170
-
180-190
-
:
180-190
-
:
170-180
-
170-180
-
:
160-170
-
:
170-180
-
:
170-180
-
:
180-190
-
:
190-200
-
:
200-210
-
:
180-190
-
:
160-170
-
:
170-180
-
en
Steam in-
Cooking time in
tensity
mins.
-
35+40
1
70-80
-
40-50
-
30+25
1
100-120
-
25+25
1
80-90
-
25+20
-
25+25
-
15+25
-
20
1
25-30
-
30+35
3
30
-
30
1
80-100
-
35+35
-
25-30
1
70-80
-
30+25
-
30+30
2
100-120
-
25+15
2
65-75
-
35-45
2
35-45
-
25+20
2
70-90
-
30-40
41
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