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Meat
Food
Cooked ham 1000 g
Chicken breast, poach-
ed
Chicken, poached,
1000 - 1200 g
Veal / pork loin with-
out leg, 800 - 1000 g
Kasseler (smoked loin
of pork), poached
Tafelspitz (prime
boiled beef)
Chipolatas
Bavarian veal sausage
(white sausage)
Vienna sausage
Eggs
Food
Temperature (°C)
Eggs, hard-boiled 99
Eggs, medium-
99
boiled
Eggs, soft-boiled
99
11.4 True Fan Cooking and
Full Steam in succession
When you combine functions, you can
cook meat, vegetables and
accompaniments one after the other. All
dishes are ready to serve at the same
time.
• To initially roast the food use the
function: True Fan Cooking .
• Put prepared vegetables and
accompaniments in ovenproof dishes.
Put in the oven with the roast.
• Cool down the oven to a temperature
of around 80 °C. To cool down the
appliance quicker open the oven door
to the first position for approximately
15 minutes.
• Start the function: Full Steam. Cook it
all together until ready.
Temperature (°C)
99
90
99
90
90
99
80
80
80
Time (min)
55 - 65
25 - 35
60 - 70
80 - 90
70 - 90
110 - 120
15 - 20
20 - 30
20 - 30
Time (min)
18 - 21
11 - 12
10 - 11
Maximum water amount is
650 ml.
11.5 Half Steam + Heat
Use the second shelf position.
Food
Temperature
(°C)
Custard / flan in
90
small dishes
Baked eggs
90 - 110
Terrine
90
Thin fish fillet
85
Thick fish fillet
90
ENGLISH
23
Shelf position
1
1
1
1
1
1
1
1
1
Shelf position
1
1
1
Time
(min)
35 - 45
15 - 30
40 - 50
15 - 25
25 - 35
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