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Uses, charts and tips
Type of food to be cooked
Roast beef, 1,000 g
Roast veal 1,000g
Meatloaf, raw 500g
Frankfurters / veal sausages
Kasseler (smoked loin of pork) 600-1,000
g (pre-soak for 2 hours)
Chicken 1,000 g
Duck 1,500-2,000 g
Goose, 3,000 g
Fish fillets
Potato gratin, leak and potato gratin
Pasta bake
Lasagne
Misc. types of bread 500-1,000 g
Bread rolls 40-60g
Part-baked bread rolls 30-40g
Part-baked bread rolls 30-40g frozen
Part-baked baguettes 40-50g
Part-baked baguettes 40-50g frozen
Carve whole roasts before warming up. The times and temperatures given are for
guidance only. They will vary depending upon size and number.
Baking
Oven function: Multi hot air
Baking tins
• For best results, use light metal tins for the multi hot air function
steam function
Oven levels
Cooking on more than one oven level
Interval cooking
Temperature in
180
180
180
85
180
200
180
170
90
190
180
180
180-190
210-220
220
220
200
200
or humid steam
.
(add max. water 250ml)
Time in min.
°C
90-100
80-90
30-40
15-20
60-70
45-55
60-75
130-170
20-30
40-50
35-45
45-50
50-60
20-25
10-15
10-15
10-15
10-15
Oven levels
2
2
2
2
2
2
2
1
2
2
2
2
2
3
3
3
3
3
and humid
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