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Food
Bread, 750 g
Bread, 1500 g
Bread, 1500 g
Flatbread
Bread rolls, fresh
Pizza, fresh, on a baking
tray
Pizza, fresh, on a baking
tray, 2 levels
Pizza, fresh, thin-crust, on
a pizza tray
Quiche
Tarte flambée
Bake, savoury, cooked
ingredients
Potato gratin, raw in-
gredients, 4 cm deep
Chicken, 1.3 kg, un-
stuffed
Chicken, 1.3 kg, un-
stuffed
Chicken breast fillet,
steaming
Small chicken portions,
250 g each
Goose, unstuffed, 3 kg
Goose, unstuffed, 3 kg
Joint of pork without rind,
e.g. neck, 1.5 kg
Joint of pork without rind,
e.g. neck, 1.5 kg
Joint of pork with rind,
e.g. shoulder, 2 kg
Fillet of beef, medium,
1 kg
Fillet of beef, medium,
1 kg
Pot-roasted beef, 1.5 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Sirloin, medium, 1.5 kg
1
Preheat the appliance.
2
Turn the dish 2/3 of the way through the cooking time.
Accessory/cook-
Height
ware
Universal pan
2
or
Loaf tin
Universal pan
2
or
Loaf tin
Universal pan
2
or
Loaf tin
Universal pan
3
Baking tray
3
Baking tray
3
Universal pan
3+1
+
Baking tray
Pizza tray
2
Dark coated
3
quiche tin
Universal pan
3
Ovenproof dish
2
Ovenproof dish
2
Wire rack
2
Wire rack
2
Perforated steam-
3
ing tray
Wire rack
3
Wire rack
2
Wire rack
2
Uncovered cook-
2
ware
Uncovered cook-
2
ware
Uncovered cook-
2
ware
Wire rack
2
Uncovered cook-
2
ware
Covered cookware
2
Covered cookware
2
Wire rack
2
Uncovered cook-
2
ware
Type of
Temperature in
heating
°C/grill setting
→ Page 8
1. 210-220
2. 180-190
1. 210-220
2. 180-190
200-210
220-230
200-220
200-220
180-190
220-230
190-210
1
240-250
150-170
160-190
200-220
190-210
100
200-220
160-180
1.
1. 130-140
2.
2. 150-160
3.
3. 170-180
180-190
190-200
1.
1. 100
2.
2. 170-180
3.
3. 200-210
210-220
190-200
200-220
200-220
220-230
190-200
How it works en
Steam in-
Cooking time
tensity
in mins
3
1. 10-15
2. 25-35
Off
1. 10-15
3
Off
2. 45-55
-
35-45
3
20-30
2
20-30
-
25-35
-
35-45
-
20-30
-
30-40
-
10-18
2
40-50
-
50-70
-
60-70
2
50-60
-
15-25
2
30-45
-
120-150
2
1. 110-120
2
2. 20-30
Off
3. 30-40
-
110-130
-
120-140
Off
1. 25-30
1
2. 60-80
Off
3. 20-30
-
40-50
1
50-60
-
130-160
-
140-160
-
60-70
1
65-80
39
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