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LAMB
(°C)
Lamb saddle, 1 -
160 - 180 40 - 60
1.5 kg
POULTRY
(°C)
Poultry, portions,
200 - 220 30 - 50
0.2 - 0.25 kg
each
Chicken, half,
190 - 210 35 - 50
0.4 - 0.5 kg each
Chicken, pou‐
190 - 210 50 - 70
lard, 1 - 1.5 kg
Duck, 1.5 - 2 kg
180 - 200 80 - 100
Goose, 3.5 - 5
160 - 180 120 - 180
kg
Turkey, 2.5 - 3.5
160 - 180 120 - 150
kg
Turkey, 4 - 6 kg
140 - 160 150 - 240
FISH
(STEAMED)
(°C)
Whole fish, 1 -
210 - 220 40 - 60
1.5 kg
Set the temperature to 120 °C.
Steaks
Fillet of beef
Roast beef
Roast veal
12.5 Slow Cooking
This function allows you to prepare lean,
tender meat and fish. It is not applicable
(min)
for: poultry, fatty roast pork, pot roast.
Food Sensor temperature should not be
higher than 65 °C.
1. Sear the meat for 1 - 2 minutes on
2. Put the meat in the roasting pan or
(min)
3. Use: Food Sensor. Refer to "Using
4. Select the function: Slow Cooking.
5. After 10 minutes, the oven
(min)
(kg)
(min)
0.2 - 0.3
20 - 40
1 - 1.5
90 - 150
1 - 1.5
120 - 150
1 - 1.5
120 - 150
each side in a pan over high heat.
directly on the wire shelf. Put a tray
below the wire shelf to collect fat.
Always cook without a lid while using
this function.
the accessories" chapter, How to
use: Food Sensor.
You can set the temperature
between 80 °C and 150 °C for the
first 10 minutes. The default is 90 °C.
Set the temperature for Food Sensor.
automatically lowers the temperature
to 80 °C.
3
3
1
1
ENGLISH
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