Table des Matières
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TYPE OF
DISH
English roast
beef, well
done
Shoulder of
pork
Shin of pork
Lamb
Chicken
Turkey
Duck
Goose
Rabbit
Hare
Pheasant
FISH
TYPE OF
DISH
Trout / Sea
bream
Tuna fish /
Salmon
10.6 Grilling
Preheat the empty oven for 10 mi-
nutes, before cooking.
TYPE OF DISH Pieces
Fillet steaks
Beef steaks
Sausages
Pork chops
Conventional
Cooking
Tem
Shelf po-
p
sition
[°C]
2
210
2
180
2
180
2
190
2
220
2
180
2
175
2
175
2
190
2
190
2
190
Conventional
Cooking
Tem
Shelf po-
p
sition
[°C]
2
190
2
190
Quantity
[g]
4
800
4
600
8
-
4
600
True Fan Cook-
ing
Tem
Shelf po-
p
sition
[°C]
2
200
2
170
2
160
2
175
2
200
2
160
2
220
1
160
2
175
2
175
2
175
True Fan Cook-
ing
Tem
Shelf po-
p
sition
[°C]
2
175
2
175
Grilling
Shelf po-
Temp
sition
[°C]
4
max.
4
max.
4
max.
4
max.
Cooking
Notes
time [min]
70 - 75
On a wire
shelf
120 - 150
With rind
100 - 120
2 pieces
110 - 130
Leg
70 - 85
Whole
210 - 240
Whole
120 - 150
Whole
150 - 200
Whole
60 - 80
Cut in pieces
150 - 200
Cut in pieces
90 - 120
Whole
Cooking
Notes
time [min]
40 - 55
3 - 4 fish
35 - 60
4 - 6 fillets
Cooking time [min]
1st side
2nd side
12 - 15
12 - 14
10 - 12
12 - 15
10 - 12
12 - 16
12 - 14
6 - 8
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