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swimming position with the dorsal fin facing upwards.
Placing half a potato or a small oven-proof container in
the stomach cavity of the fish will provide stability.
Poultry
Dish
Chicken, 1.3 kg
Small chicken portions, 250 g each
Chicken, goujons, nuggets, frozen
Duck, 2 kg
Duck breast, medium, 300 g each
Goose, 3 kg
Goose legs, 350 g each
Small turkey, 2.5 kg
Turkey breast, boned, 1 kg
Turkey thigh, bone in, 1 kg
Meat
Dish
Fillet of beef, medium, 1 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Burger, 3-4 cm thick
Joint of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Leg of lamb, boned, medium, 1.5 kg
Saddle of lamb on the bone, medium, 1.5 kg
Grilling sausages
Meat loaf, 1 kg
* Do not turn
** Slide the universal pan in at shelf position 1
Fish
Fish
Fish, whole
Fish steaks, 3 cm thick
Fish fillet
Accessories/cookware
Wire rack
Wire rack
Universal pan
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Cookware, covered
Wire rack
Accessories/cook-
ware
Cookware, uncovered 3
Cookware, uncovered 2
Cookware, uncovered 2
Wire rack
Cookware, uncovered 2
Cookware, uncovered 2
Cookware, uncovered 2
Wire rack
Wire rack
Cookware, uncovered 2
Weight
Accessories and
cookware
Approx. 300 g
Wire rack
each
1.0 kg
Wire rack
1.5 kg
Wire rack
Wire rack
Covered
Tested for you in our cooking studio
You can tell when the fish is cooked because the dorsal
fin can be removed easily.
When stewing, add two to three tablespoons of liquid
and a little lemon juice or vinegar into the cookware.
Shelf posi-
Heating
tion
function
2
%
3
%
3
%
2
%
3
%
(
2
%
3
%
2
%
2
%
2
%
Shelf posi-
Heating
tion
function
%
8
%
4
(
%
%
%
2
%
3
(
%
Position
Heating
function
2
(
2
%
2
%
3
(
2
%
Temperature
Cooking time
in °C
in min
200-220
60-80
210-230
40-50
190-210
20-30
200-220
100-120
210-230
35-40
3
3-5
200-220
120-140
230-250
40-50
210-230
80-100
240-260
80-90
190-210
100-120
Step
Temperature in
°C
-
210-220
-
210-220
-
210-220
-
3
-
180-200
-
210-230
-
200-210
-
190-200
-
3
-
190-200
Temperature in °C,
Cooking time in
grill setting
minutes
2
20-25
200-220
55-65
190-210
50-60
2
20-25
210-230
20-30
en
Cooking
time in
mins
45-55
90-100
60-70
25-30**
120-140
130-150
70-80*
60-70*/**
20-25**
70-80
33
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