Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
MEAT
Conventional cook-
TYPE OF DISH
Level
Beef
2
Pork
2
Veal
2
English roast beef
2
rare
English roast beef
2
medium
English roast beef
2
well done
Shoulder of pork
2
Shin of pork
2
Lamb
2
Chicken
2
Turkey
1
Duck
2
Goose
1
Rabbit
2
Hare
2
Pheasant
2
FISH
Conventional cook-
TYPE OF DISH
Level
Trout/Sea bream
2
Tuna fish/Salmon
2
All manuals and user guides at all-guides.com
Fan cooking
ing
Level
Temp
[°C]
200
2
180
2
190
2
210
2
210
2
210
2
180
2
180
2
190
2
200
2
180
1
175
2
175
1
190
2
190
2
190
2
Fan cooking
ing
Level
Temp
[°C]
190
2 (1 and
3)
190
2 (1 and
3)
Cooking time
[min]
Temp
[°C]
190
50-70
180
90-120
175
90-120
200
44-50
200
51-55
200
55-60
170
120-150
160
100-120
190
110-130
200
70-85
160
210-240
160
120-150
160
150-200
175
60-80
175
150-200
175
90-120
Cooking time
[min]
Temp
[°C]
175
40-55
175
35-60
Notes
On oven shelf and deep roast-
ing pan
On oven shelf and deep roast-
ing pan
On oven shelf and deep roast-
ing pan
On oven shelf and deep roast-
ing pan
On oven shelf and deep roast-
ing pan
On oven shelf and deep roast-
ing pan
On deep roasting pan
2 pieces on deep roasting pan
Leg
Whole on deep roasting pan
Whole on deep roasting pan
Whole on deep roasting pan
Whole on deep roasting pan
Cut in pieces
Cut in pieces
Whole on deep roasting pan
Notes
3-4 fishes
4-6 fillets
23
Publicité
Chapitres
Table des Matières
