ZANKER KOB25602 Notice D'utilisation page 11

Conventional Cooking
TYPE OF DISH
Shelf position
Shin of pork
Lamb
Chicken
Turkey
Duck
Goose
Rabbit
Hare
Pheasant
FISH
Conventional Cooking
TYPE OF DISH
Shelf position
Trout / Sea bream
Tuna fish / Sal-
mon
Grilling
TYPE OF DISH
Fillet steaks
Beef steaks
Sausages
Pork chops
Chicken (cut in 2)
Kebabs
Breast of chicken
Hamburger
Fish Fillet
Temp
Shelf position
[°C]
2 180
2 190
2 200
1 180
2 175
1 175
2 190
2 190
2 190
Temp
Shelf position
[°C]
2 190
2 190
Quantity
Pieces [g]
4 800
4 600
8 —
4 600
2 1000
4 —
4 400
6 600
4 400
Fan Cooking
Temp
[°C]
2 160
2 190
2 200
1 160
2 160
1 160
2 175
2 175
2 175
Fan Cooking
Temp
[°C]
2 (1 and 3) 175
2 (1 and 3) 175
Preheat the empty oven for 10 minutes, before
cooking.
Grilling
Shelf posi- Temp. [°C]
tion
3 250
3 250
3 250
3 250
3 250
3 250
3 250
3 250
3 250
Cooking
Notes
time [min]
100 - 120 2 pieces on a deep
pan
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 fishes
35 - 60 4 - 6 fillets
Cooking time [min]
1st side 2nd side
12 - 15
10 - 12
12 - 15
12 - 16
30 - 35
10 - 15
12 - 15
20 - 30
12 - 14
12 - 14
6 - 8
10 - 12
12 - 14
25 - 30
10 - 12
12 - 14
-
10 - 12
11