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A general rule: the larger the poultry, meat or fish is, the
lower the cooking temperature and the longer the
cooking time.
Turn the poultry, meat and fish after approx.
the indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Dish
Beef
Steaks, height 2-3 cm**
Burger, height 1-2 cm
Top side / Top rump
Lamb
Steaks, height 2-3 cm
Chops, height 2-3 cm
Leg (bone-in)
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb
Pork
Steaks, height 2 cm
Chops, height 2-3 cm
Burger, height 1-2 cm
Bacon rashers
Sausages, thickness 2 4 cm
Roasting joint
Loin joint
Belly
Gammon joint
Poultry
Chicken drumstick, 150 g each
* Preheat
** Do not preheat
*** Preheat 3 minutes
**** Preheat 3 minutes, turn over several times
***** Preheat 5 minutes
****** Skin side down
to
of
^
Z
Accessories
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
Tested for you in our cooking studio
Cooking time calculation (e. g. 20+35):
Please calculate the cooking time with 20 minutes per
500 g meat + 35 minutes additional time. For 1,5 kg
the calculated cooking time would be 95 minutes.
Cooking time range (e. g. 10-15):
The food is done within the stated minutes.
Types of heating used:
Circulated air grilling
4
■
Grill, large area
(
■
Shelf po-
Type of
sition
heating
3
(
3
(
2
4
3
(
3
(
2
4
2
4
2
4
2
4
5
(
3
(
3
(
3
(
3
(
2
4
2
4
2
4
2
4
3
4
Temperature in C /
Time in min.
Grill setting
3
1st side 10-12
2nd side 3-5
3*
1st side 6-8
2nd side 4-6
150-160
30+30
3*
1st side 8-10
2nd side 4-6
3
1st side 6-8
2nd side 6-8
170-180
25+30
170-190
25+15
170-180
20+15
190-200
15+25
2
1st side 10-12
2nd side 5-7
3*
1st side 10-12
2nd side 9-10
3***
1st side 6-8
2nd side 4-6
3*****
1st side 4-5
2nd side 3-4
3****
10-15
180-200
30+40
180-200
35+35
200-220
30+25
180-200
30+25
210-230
20-30
en
33
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