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Lamb
Food
Leg of lamb
Saddle of lamb
Quick roast items cooked on a baking tray
Food
Sausages 'Cordon bleu'
Small sausages
Schnitzel or chops, breaded
Rissoles
Fish (steamed)
Food
Whole fish
Poultry
Food
Chicken, spring chicken
Chicken half
Poultry pieces
Duck
Game
Food
Saddle of hare, leg of
hare
Saddle of venison
Leg of venison
11.10 Slow Cook
• Slow Cook function is correct for pieces
of tender, lean meat and fish to make
them succulent.
• Do not use Slow Cook function for pot
roasts or fatty pork roasts.
Weight
Shelf
(g)
position
1000 - 1500
1000 - 1500
Shelf
position
Weight
Shelf
(g)
position
1000 - 1500
Weight
Shelf
(g)
position
1000 - 1500
per 400 -
500
per 200 -
250
1500 - 2000
Weight
Shelf
(g)
position
up to 1000
1500 - 2000
1500 - 2000
• Always cook without a lid in Slow Cook
function.
• With Slow Cook function the oven gets
the preset temperature and a signal op-
erates. Then, the oven automatically
sets to a lower temperature to continue
cooking.
Temperature
(°C)
1
170 - 190
1
180 - 200
Temperature
(°C)
1
220 - 230
1
220 - 230
1
220 - 230
1
210 - 220
Temperature
(°C)
1
210 - 220
Temperature
(°C)
1
190 - 210
1
200 - 220
1
200 - 220
1
180 - 200
Temperature
(°C)
1
220 - 230
1
210 - 220
1
200 - 210
Time
(min)
75 - 120
60 - 90
Time
(min)
1)
5 - 8
1)
12 - 15
1)
15 - 20
1)
15 - 20
Time
(min)
45 - 75
Time
(min)
45 - 75
35 - 50
35 - 50
75 - 105
Time
(min)
1)
25 - 40
75 - 105
90 - 135
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