Use and care guide

EN
21
FOOD FUNCTION PREHEAT. TEMPERATURE. (°C) COOK TIME (Min.)
LEVEL
AND ACCESSORIES
Salty cakes
(vegetable pie, quiche)
- 180 - 190 40-55
2 / 3
- 180 - 190 45-70
4
1
- 180 - 190 45-70 ***
5
3 1
Vols-au-vents/pu pastry crackers
- 190 - 200 20 - 30
3
- 180 - 190 20-40
4
1
- 180 - 190 20-40 ***
5
3 1
Lasagne/baked pasta/
cannelloni/ans
- 190 - 200 45-65
3
Lamb/veal/ beef/pork 1 kg - 190 - 200 80 -110
3
Poultry/rabbit/duck 1 kg - 200 - 230 50 - 100
3
Turkey/goose 3 kg - 190 - 200 80-130
2
Baked Whole Fish (llet, whole) - 180 - 200 40 - 60
3
Stued vegetables
(tomatoes, courgettes, eggplants)
- 180 - 200 50-60
2
Toasted bread - High 3-6
5
Fish llets/slices - Medium 20 - 30*
4
3
Sausages/kebabs/
spare ribs/hamburgers
- Medium - High 15 - 30 *
5
4
Roast chicken 1-1.3 kg - Medium 55-70 **
2
1
Roast chicken 1-1.3 kg - High 60 - 80
2
1
Roast beef rare 1 kg - Medium 35-50 **
3
Leg of lamb/knuckle - Medium 60-90 **
3
Roast potatoes - Medium 35-55 **
3
Vegetable gratin - High 10-25
3
FUNCTIONS
CONVENTIONAL GRILL TURBOGRILL FORCED AIR
CONVECTION
BAKE
DEFROSTING ECO FORCED AIR