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Available languages
Available languages
Food
Pork
Veal
English roast
beef rare
English roast
beef medium
English roast
beef well done
Shoulder of pork
Shin of pork
Lamb
Chicken
Turkey
Duck
Goose
Rabbit
Hare
Pheasant
Fish
Food
Trout / Sea
bream
Tuna fish / Sal-
mon
12
Top / Bottom Heat
Temperature (°C)
180
190
210
210
210
180
180
190
200
180
175
175
190
190
190
Top / Bottom Heat
Temperature (°C)
190
190
Shelf position
2
2
2
2
2
2
2
2
2
1
2
1
2
2
2
Shelf position
2
2
Time (min)
90 - 120
On a wire shelf
and a deep pan
90 - 120
On a wire shelf
and a deep pan
44 - 50
On a wire shelf
and a deep pan
51 - 55
On a wire shelf
and a deep pan
55 - 60
On a wire shelf
and a deep pan
120 - 150
On a deep pan
100 - 120
2 pieces on a
deep an
110 - 130
Leg
70 - 85
Whole on a
deep pan
210 - 240
Whole on a
deep pan
120 - 150
Whole on a
deep pan
150 - 200
Whole on a
deep pan
60 - 80
Cut in pieces
150 - 200
Cut in pieces
90 - 120
Whole on a
deep pan
Time (min)
40 - 55
3 - 4 fishes
35 - 60
4 - 6 fillets
Comments
Comments
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