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Top / Bottom Heat
Food
Temperature
(°C)
Shoulder
180
of pork
Shin of
180
pork
Lamb
190
Chicken
200
Turkey
180
Duck
175
Goose
175
Rabbit
190
Hare
190
Pheasant
190
Fish
Top / Bottom Heat
Food
Temperature
(°C)
Trout /
190
Sea bream
Tuna fish /
190
Salmon
CARE AND CLEANING
WARNING! Refer to Safety chapters.
NOTES ON CLEANING
•
Clean the front of the oven with a soft cloth with
warm water and a mild cleaning agent.
12
Shelf posi-
Temperature
tion
(°C)
2
170
2
160
2
190
2
200
1
160
2
160
1
160
2
175
2
175
2
175
Shelf posi-
Temperature
tion
(°C)
2
175
2
175
Fan Cooking
Shelf posi-
tion
2
2
2
2
1
2
1
2
2
2
Fan Cooking
Shelf posi-
tion
2 (1 and
3)
2 (1 and
3)
•
To clean metal surfaces, use a dedicated
cleaning agent.
•
Clean the oven interior after each use. Fat
accumulation or other food remains may result
in a fire.
•
Clean stubborn dirt with a special oven cleaner.
Time (min)
Comments
120 - 150
On a deep
pan
100 - 120
2 pieces
on a deep
pan
110 - 130
Leg
70 - 85
Whole
210 - 240
Whole
120 - 150
Whole
150 - 200
Whole
60 - 80
Cut in
pieces
150 - 200
Cut in
pieces
90 - 120
Whole
Time (min)
Comments
40 - 55
3 - 4
fishes
35 - 60
4 - 6 fillets
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