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Conventional
Cooking
TYPE OF
DISH
Shelf
position
Duck
2
Goose
2
Rabbit
2
Hare
2
Pheasant
2
FISH
Conventional
Cooking
TYPE OF
DISH
Shelf
position
Trout / Sea
2
bream
Tuna fish /
2
Salmon
8.5 Grilling
Preheat the empty oven for 10 mi-
nutes, before cooking.
TYPE OF DISH Pieces
Fillet steaks
4
Beef steaks
4
Sausages
8
Pork chops
4
Chicken (cut in
2
2)
Kebabs
4
Breast of chick-
4
en
Hamburger
6
Fish fillet
4
Toasted sand-
4 - 6
wiches
manuals search engine
True Fan Cook-
ing
Temp
Shelf po-
[°C]
sition
175
2
175
1
190
2
190
2
190
2
True Fan Cook-
ing
Temp
Shelf po-
[°C]
sition
190
2
190
2
Quantity
Grilling
[g]
Shelf po-
sition
800
4
600
4
-
4
600
4
1000
4
-
4
400
4
600
4
400
4
-
4
ENGLISH
Cooking
time
Temp
[min]
[°C]
220
120 -
150
160
150 -
200
175
60 - 80
Cut in pieces
175
150 -
Cut in pieces
200
175
90 - 120
Cooking
time
Temp
[min]
[°C]
175
40 - 55
175
35 - 60
4 - 6 fillets
Cooking time [min]
Temp
1st side
[°C]
max.
12 - 15
max.
10 - 12
max.
12 - 15
max.
12 - 16
max.
30 - 35
max.
10 - 15
max.
12 - 15
max.
20 - 30
max.
12 - 14
max.
5 - 7
15
Notes
Whole
Whole
Whole
Notes
3 - 4 fish
2nd side
12 - 14
6 - 8
10 - 12
12 - 14
25 - 30
10 - 12
12 - 14
-
10 - 12
-
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