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Available languages
Co oking
Fo ods
m odes
Duck
Roast veal or beef
Co nvection
Roast pork
O ven
B iscuits (shortcrust pastry)
Tarts
Tarts
Fruit cakes
S ponge cake m ade with
yoghurt
S ponge cake
Bakin g m o de
S tuffed pancakes (on 2 racks)
Sm all cakes (on 2 racks)
Cheese puffs (on 2 racks)
Cream puffs (on 3 racks)
B iscuits (on 3 racks)
M eringues (on 3 racks)
P izza
Pizza M ode
Roast veal or beef
Chicken
P izza (on 2 racks)
Lasagne
Lam b
Roast chicken + potatoes
M ackerel
S ponge cake m ade with
M ulti-cooking
yoghurt
Cream puffs (on 2 racks)
B iscuits (on 2 racks)
S ponge cake (on 1 rack)
S ponge cake (on 2 racks)
S avoury pies
S ole and cuttlefish
S quid and prawn kebabs
Cuttlefish
Cod fillet
G rilled vegetables
G rill
V eal steak
S ausages
Ham burgers
M ackerel
Toasted sandwiches (or toast)
V eal steak
Cutlets
Ham burgers
M ackerel
Do uble G rill
Toast
W ith the rotisserie
S pit-roast veal
S pit-roast chicken
G rilled chicken
Cuttlefish
W ith the rotisserie
S pit-roast veal
S pit-roast chicken
G ratin
S pit-roast lam b
W ith m ulti-spit rotisserie
(selected m odels only)
M eat kebabs
V egetable kebabs
W eight
Rack p osition
(in kg )
1
3
1
3
1
3
-
3
1
3
0.5
3
1
2 or 3
0.7
3
0.5
3
1.2
2 and 4
0.6
2 and 4
0.4
2 and 4
0.7
1 and 3 and 5
0.7
1 and 3 and 5
0.5
1 and 3 and 5
0.5
3
1
2
1
2 or 3
1
2 and 4
1
3
1
2
1+1
2 and 4
1
2
1
2
0.5
2 and 4
0.5
2 and 4
0.5
2
1
2 and 4
1.5
3
0.7
4
0.6
4
0.6
4
0.8
4
0.4
3 or 4
0.8
4
0.6
4
0.6
4
1
4
n.° 4 and 6
4
1
4
1
4
1
4
1
4
n.° 4
4
1.0
2.0
1.5
2
1.5
2
1.5
1.5
1.5
1.0
0.8
P reh eating
Recom m ended
tim e
tem perature
(m in)
15
200
15
200
15
200
15
180
15
180
15
180
15
180
15
180
15
160
15
200
15
190
15
210
15
180
15
180
15
90
15
220
10
220
10
180
15
230
10
180
10
180
15
200
10
180
10
170
10
190
10
180
10
170
10
170
15
200
100%
100%
100%
100%
100%
100%
100%
100%
100%
100%
5
M ax
5
M ax
5
M ax
5
M ax
5
M ax
5
M ax
5
M ax
10
200
10
200
5
200
5
200
5
200
5
M ax
5
M ax
Co oking
tim e
(m inu tes)
65-75
70-75
70-80
15-20
30-35
20-30
40-45
40-50
25-30
30-35
20-25
15-20
20-25
20-25
180
15-20
25-30
60-70
15-20
30-35
40-45
60-70
30-35
40-50
20-25
10-15
15-20
20-25
25-30
10-12
8-10
10-15
10-15
15-20
15-20
15-20
10-12
15-20
3-5
15-20
15-20
7-10
15-20
2-3
70-80
70-80
55-60
30-35
70-80
70-80
70-80
40-45
25-30
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