Operation Manual

TYPE OF DISH
Conventional Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Lamb 2 190 110 - 130 Leg
Chicken 2 220 70 - 85 Whole
Turkey 2 180 210 - 240 Whole
Duck 2 175 120 - 150 Whole
Goose 2 175 150 - 200 Whole
Rabbit 2 190 60 - 80 Cut in pieces
Hare 2 190 150 - 200 Cut in pieces
Pheasant 2 190 90 - 120 Whole
FISH
TYPE OF DISH
Conventional Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Trout / Sea
bream
2 190 40 - 55 3 - 4 fish
Tuna fish / Sal-
mon
2 190 35 - 60 4 - 6 fillets
7.5 Grilling
Preheat the empty oven for 10 mi-
nutes, before cooking.
Quantity Grilling Cooking time [min]
TYPE OF DISH Pieces [g] Shelf po-
sition
Temp
[°C]
1st side 2nd side
Fillet steaks 4 800 4 max. 12 - 15 12 - 14
Beef steaks 4 600 4 max. 10 - 12 6 - 8
Sausages 8 - 4 max. 12 - 15 10 - 12
Pork chops 4 600 4 max. 12 - 16 12 - 14
Chicken (cut in
2)
2 1000 4 max. 30 - 35 25 - 30
Kebabs 4 - 4 max. 10 - 15 10 - 12
Breast of chick-
en
4 400 4 max. 12 - 15 12 - 14
Hamburger 6 600 4 max. 20 - 30 -
Fish fillet 4 400 4 max. 12 - 14 10 - 12
Toasted sand-
wiches
4 - 6 - 4 max. 5 - 7 -
Toast 4 - 6 - 4 max. 2 - 4 2 - 3
ENGLISH 11