Asko OCS8456S Operating Instructions Manual page 28

COOKING SYSTEMS
UPPER AND BOTTOM HEATER
The heaters in the bottom and in the ceiling of the oven
cavity will radiate heat evenly into the oven interior.
Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron
pan or tray. Stainless steel trays are not suitable as they
strongly refl ect the heat.
Use enamel coated, tempered glass, clay, or cast iron
pan or tray. Stainless steel trays are not suitable as they
strongly refl ect the heat.
Type of food
MEAT
Pork roast
Pork shoulder
Pork roulade
Roast beef
Veal roulade
Lamb sirloin
Rabbit loin
Deer shank
Meat rolls
FISH
Braised fish 1 kg
28
2
Weight Guide
(g) (from the bottom)
1500
1500
1500
1500
1500
1500
1000
1500
/
200 g/piece
Temperature
(°C)
1 180-200
1 180-200
2 180-200
1 170-190
2 180-200
1 180-200
2 180-200
1 180-200
2 180-200
2 190-210
Cooking time
(min)
90-120
110-140
90-110
120-150
80-100
60-80
50-70
90-120
15-30
40-50