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Verfügbare Sprachen
Verfügbare Sprachen
ternal temperature is optimized to save
energy, and this temperature may differ
from what is shown on the display.
Food
Accessory to be
used
Small cakes
Standard tray *
Cookie
Standard tray *
Pastry
Standard tray *
Bun
Standard tray *
* These accessories may not be included with your product.
6.1.2 Meat, Fish and Poultry
The key points on grilling
• Seasoning it with lemon juice and pep-
per before cooking whole chicken, turkey
and large pieces of meat will increase
cooking performance.
• It takes 15 to 30 minutes more to cook
boned meat than fillet by frying.
• You should calculate about 4 to 5
minutes of cooking time per centimetre
of the meat thickness.
Cooking table for meat, fish and poultry
Food
Accessory to be
used
Steak (whole) /
Standard tray *
Roast (1 kg)
Lamb's shank
Standard tray *
(1,5-2 kg)
Wire grill *
Fried chicken
Place one tray on
(1,8-2 kg)
a lower shelf
Wire grill *
Fried chicken
Place one tray on
(1,8-2 kg)
a lower shelf
Wire grill *
Fried chicken
Place one tray on
(1,8-2 kg)
a lower shelf
Turkey (5.5 kg)
Standard tray *
• Do not preheat in the "Eco fan heating"
operating function.
Shelf position
3
3
3
3
• After the cooking time is expired, keep
the meat in the oven for approximately
10 minutes. The juice of the meat is bet-
ter distributed to the fried meat and does
not come out when the meat is cut.
• Fish should be placed on the medium or
low level shelf in a heat resistant plate.
• Cook the recommended dishes in the
cooking table with a single tray.
Operating func-
Shelf position
tion
Top and bottom
3
heating
Top and bottom
3
heating
Top and bottom
2
heating
Fan Heating
2
"3D" function
2
Top and bottom
1
heating
EN / 29
Temperature (°C)
Baking time (min)
(approx.)
180
30 ... 40
200
30 ... 40
220
40 ... 50
200
30 ... 40
Temperature (°C) Baking time
15 mins. 250/
max, after 180 ...
190
15 mins. 250/
max, after 170
15 mins. 250/
max, after 190
200 ... 220
15 mins. 250/
max, after 190
25 mins. 250/
max, after 180 ...
190
EN
DE
(min) (approx.)
60 ... 80
110 ... 120
60 ... 80
60 ... 80
60 ... 80
150 ... 210
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