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Food
Roast beef (well done)
Rib of beef
Shoulder of beef, boneless
Tenderloin of beef, whole
Tenderloin of beef, sliced
Entrecote
T-bone
Tenderloin of pork, whole
Tenderloin of pork, sliced
Defrost
• Remove the food packaging. Put the food on a
plate.
• Do not cover it with a bowl or a plate. This can
extend the defrost time.
Food
Quantity
Chicken
1 kg
Meat
1 kg
Meat
500 g
Trout
150 g
Strawberries
300 g
Butter
250 g
Cream
2 x 200 g
Cake
1.4 kg
36
Quantity
Temperature
(°C)
1200 - 1600 g
150
600 - 1000 g
150
3.5 cm high
150
600 - 1000 g
120
2.5 cm high
120
1.5 cm high
120
2 cm high
120
500 - 700 g
120
2.5 cm high
120
Defrosting
time (min)
100 - 140
100 - 140
90 - 120
25 - 35
30 - 40
30 - 40
80 - 100
60
Preheating time (min)
Rare
120 - 130
55 - 75
-
65 - 75
20 - 25
15 - 25
25 - 30
-
-
• Use the first oven shelf position. The one on
the bottom.
Further de-
Comments
frosting time
(min)
20 - 30
Put the chicken on an upturned saucer
in a big plate. Turn halfway through.
20 - 30
Turn halfway through.
20 - 30
Turn halfway through.
10 - 15
-
10 - 20
-
10 - 15
-
10 - 15
Whip the cream when still slightly fro-
zen in places.
60
-
Shelf po-
sition
Medium
160 - 170
2
95 - 110
3
70 - 80
3
90 - 110
3
35 - 45
3
30 - 35
3
35 - 40
3
65 - 75
3
35 - 45
2
Cooker User Manual
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