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Tested for you in our cooking studio
en
Dish
Pork
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
Joint of pork with rind, e.g. shoulder,
2 kg
Pork tenderloin steak, 1.5 kg
Pork tenderloin steak, 1.5 kg
Fillet of pork, 400 g
Fillet of pork, 400 g
Fillet of pork, 400 g
Smoked pork on the bone, 1 kg (with
a little added water)
Smoked pork on the bone, 1 kg
Pork steaks, 2 cm thick
Pork medallions, 3 cm thick (preheat
oven for 5 mins.)
Beef
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
Viennese boiled beef, 1.5 kg**
Steak, 3 cm thick, medium
Burger, 3-4 cm thick
Veal
Joint of veal, 1.5 kg
Joint of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Lamb
Leg of lamb, boned, medium, 1.5 kg
Leg of lamb, boned, medium, 1.5 kg
* Preheat
** At the start, pour approx. 200 ml of liquid into the cookware; the water tank must be topped up during operation
*** Do not turn
**** Slide the universal pan in underneath at shelf position 2
***** At the start, pour approx. 100 ml of liquid into the cookware; the water tank must be topped up during operation
52
Accessories/cookware
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, uncovered
Steam container
Cookware, covered
Cookware, uncovered
Wire rack
Wire rack
Wire rack
Cookware, uncovered
Cookware, covered
Cookware, uncovered
Wire rack
Cookware, uncovered
Cookware, uncovered
Wire rack
Wire rack
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
THE EASIEST WAY TO SELF-IMPORT APPLIANCES DIRECT FROM EUROPE.
Shelf posi-
Type of
Temperature in
tion
heating
°C/ grill setting
2
180-190
7
2
180-190
<
2
190-200
7
2
100
S
170-180
<
200-210
7
2
220-230
7
2
170-180
<
3
220-230
7
3
210-220*
7
3
100
S
2
210-230
7
2
160-170
<
5
2
(
5
3*
(
2
210-220
7
2
190-200
<
2
200-220
7
2
150
<
130
2
220-230
7
2
190-200
<
2
95
S
5
3
(
4
3
(
2
160-170
7
2
170-180
<
2
200-210
%
2
170-180
<
2
170-190
7
2
170-180
7
Steam in-
Cooking
tensity
time in
mins.
-
110-130
1
130-150
-
130-140
-
25-30
1
60-75
-
20-25
-
70-80
1
80-90
-
20-25
1
25-30
-
18-20
-
70-90
1
70-80
-
16-20
-
8-12
-
40-50
1
50-60
-
130-160
3
30
2
120-150
-
60-70
1
65-80
-
120-150
-
15-20
-
25-30
-
100-120
1
90-110
-
100-120
1
100-120
-
50-80
1
80-90
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