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The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat and fish
are placed into a cold cooking compartment.
In the table, you can find specifications for poultry, meat
and fish with default values for the weight. If you wish to
prepare heavier poultry, meat or fish, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry, meat or fish is, the
lower the cooking temperature and the longer the
cooking time.
Dish
Beef
Steaks, height 2-3 cm**
Burger, height 1-2 cm
Slow roast joint
Top side / Top rump
Lamb
Steaks, height 2-3 cm
Chops, height 2-3 cm
Leg (bone-in)
Shoulder (bone -in)
Shoulder (boned and rolled)
Rack of lamb
Pork
Steaks, height 2 cm
Chops, height 2-3 cm
Burger, height 1-2 cm***
Sausages, thickness 2-4 cm****
Roast joint
Loin joint
Belly
Belly, 1 kg
Gammon joint
* Preheat
** Do not preheat
*** Preheat 3 minutes
**** Preheat 3 minutes, turn over several times
36
Accessories
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
Turn the poultry, meat and fish after approx.^ to Z of
the indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
7 Circulated air grilling
■
( Grill, large area
■
Shelf po-
Type of
sition
heating
5
(
5
(
2
7
2
7
5
(
5
(
2
7
2
7
2
7
2
7
5
(
4
(
5
(
4
(
2
7
2
7
2
7
2
7
2
7
Temperature in °C /
Cooking time
Grill setting
in mins.
3
1st side 10-12
2nd side 3-5
3*
1st side 6-8
2nd side 4-6
180-200
30+30
150-160
30+30
3*
1st side 8-10
2nd side 4-6
3
1st side 6-8
2nd side 6-8
160-180
30+30
170-190
25+15
170-190
25+20
190-200
25+20
2
1st side 10-12
2nd side 5-7
3*
1st side 10-12
2nd side 9-10
3*
1st side 6-8
2nd side 4-6
3*
10-15
180-200
35+40
180-200
30+30
220-240
25+40
190-200
25-35
180-200
30+25
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