Inhaltsverzeichnis
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Verfügbare Sprachen
Verfügbare Sprachen
TYPE OF DISH
Roast pork
Veal
Roast beef
rare
medium
well done
Lamb
Chicken
Turkey
Duck
Goose
Rabbit
FISH
TYPE OF DISH
Trout
Tuna
Hake
STEAM REHEATING
TYPE OF DISH
Casserole / Gratin
Pasta and sauce
Side dishes (e.g. rice,
potatoes, pasta)
One-plate dishes
Meat
Vegetables
1) Preheat the oven for 10 minutes.
Information on acrylamides
Important! According to the newest scientific
knowledge, if you brown food (specially the one
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Shelf posi-
[g]
tion
1000
1000
1000
1000
1000
4000
2000 - 2500
3000
–
Shelf posi-
[g]
tion
1500
2
1200
2
–
2
Shelf position
2
2
2
2
2
2
Temp [°C]
2
180
2
180
2
210
2
200
2
190
2
175
2
200
2
170
2
170 - 180
1
160 - 170
2
170 - 180
Temp [°C]
180
175
200
Cooking
Temp [°C]
time [min]
140
15 - 25
140
10 - 15
140
10 - 15
140
10 - 15
140
10 - 15
140
10 - 15
which contains starch), acrylamides can pose a
health risk. Thus, we recommend that you cook
at the lowest temperatures and do not brown
food too much.
Cooking time
[min]
90 - 110
On a wire shelf
90 - 110
On a wire shelf
45 - 50
On a wire shelf
55 - 65
On a wire shelf
65 - 75
On a wire shelf
110 - 130
55 - 65
180 - 240
120 - 150
150 - 200
60 - 90
Cut in pieces
Cooking
time [min]
25 - 35
3 - 4 fish
35 - 50
4 - 6 fillets
20 - 30
Notes
Reheat on a plate
Reheat on a plate
Reheat on a plate
Reheat on a plate
Reheat on a plate
Reheat on a plate
Notes
Leg
Whole
Whole
Whole
Whole
Notes
–
1)
1)
1)
1)
1)
1)
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