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Available languages
TYPE OF DISH
Vegetables filled
Lasagne
Potato gratin
MEAT
TYPE OF DISH
Roast pork
Veal
Roast beef
rare
medium
well done
Lamb
Chicken
Turkey
Duck
2000 - 2500
Goose
Rabbit
FISH
TYPE OF DISH
Trout
Tuna
Hake
STEAM REHEATING
TYPE OF DISH
Casserole / Gratin
Pasta and sauce
Side dishes (e.g.
rice, potatoes, pas-
ta)
One-plate dishes
Meat
Vegetables
1) Preheat the oven for 10 minutes.
Cooking in the dietary baking dish with True Fan + Steam
VEGETABLES
Shelf posi-
Temp [°C]
tion
1
170 - 180
2
170 - 180
1 (2 and 4)
160 - 170
Shelf po-
[g]
sition
1000
2
1000
2
1000
2
2
2
1000
2
1000
2
4000
2
2
3000
1
–
2
Shelf posi-
[g]
tion
1500
2
1200
2
–
2
Shelf position
Temp [°C]
2
2
2
2
2
2
Cooking time
[min]
30 - 40
40 - 50
50 - 60
Temp [°C]
180
180
210
200
190
175
200
170
170 - 180
160 - 170
170 - 180
Cooking
Temp [°C]
time [min]
180
175
200
Cooking
time [min]
140
15 - 25
140
10 - 15
140
10 - 15
140
10 - 15
140
10 - 15
140
10 - 15
Notes
In a mould
In a mould
In a mould
Cooking
Notes
time [min]
90 - 110
On a wire shelf
90 - 110
On a wire shelf
45 - 50
On a wire shelf
55 - 65
On a wire shelf
65 - 75
On a wire shelf
110 - 130
55 - 65
Whole
180 - 240
Whole
120 - 150
Whole
150 - 200
Whole
60 - 90
Cut in pieces
Notes
25 - 35
3 - 4 fish
35 - 50
4 - 6 fillets
20 - 30
Notes
Reheat on a plate
Reheat on a plate
Reheat on a plate
Reheat on a plate
Reheat on a plate
Reheat on a plate
progress 19
Leg
–
1)
1)
1)
1)
1)
1)
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