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Helpful hints and tips
Chicken half (per 400-500 g)
Poultry pieces (per 200-250 g)
Duck (1500-2000 g)
Game
Saddle of hare, leg of hare (up to 1000 g)
Saddle of venison (1500-2000 g)
Leg of venison (1500-2000 g)
Low Temperature Cooking
• Low Temperature Cooking is correct for pieces of tender, lean meat and fish to make
them succulent.
• Do not use the Low Temperature Cooking for pot roasts or fatty pork roasts.
• Always cook without a lid in Low Temperature Cooking.
• With Low Temperature Cooking function the oven gets the preset temperature and a
signal operates. Then, the oven automatically sets to a lower temperature to continue
cooking.
Cooking with Low Temperature Cooking function:
1. Sear the meat in a pan in a very high heat.
2. Put the meat in a roasting dish or directly on the wire shelf.
3. Put the tray below the shelf to catch the fat.
4. Put the shelf in the oven.
5. Set Low Temperature Cooking function.
If it is necessary, change the temperature and cook until done (refer to Low tempera-
ture Cooking table).
Low Temperature Cooking table
Food
Roast beef
Fillet of beef
Roast veal
Steak
1) Brown in a frying pan before cooking
Single Economy Grill
Single Economy Grill
Food
Food
Weight (g)
1)
1000-1500
1000-1500
1000-1500
200 - 300
with maximum temperature setting
Shelf position
Temperature
1
1
1
Shelf position
Temperature
1
220-230
1
1
Temperature (°C)
120
120
120
120
Time (min)
(°C)
200-220
35-50
200-220
35-50
180-200
75-105
Time (min)
(°C)
25-40
1)
210-220
75-105
200-210
90-135
Shelf position
Time (min)
1
90-110
3
90-110
1
100-120
3
20-30
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