Hot Air + Top Heat Setting; Cooking Guide - Atag OX4411B Mode D'emploi

USING THE OVEN MODE (CONTINUED)

Hot Air + Top heat setting

Hot air and top heating element combine, making this setting ideal for crisping and browning.
This setting is especially recommended for cooking meats.
* Please ensure that glass baking dishes are suitable for 40 - 250 °C cooking temperatures.

Cooking guide

Use temperatures and times in this table as guidelines for roasting.
We recommend to preheat the oven using Hot Air + Top Heat mode.
Put meat on oven rack, follow shelf level advice in the table and use baking tray as oil pan on
level 2.
Food Item
Beef Roast Beef /
1 kg Medium
Pork Shoulder Joint
/ Roll 1 kg
Lamb Roast Lamb /
Leg of Lamb 0.8 kg
Chicken Whole
Chicken 1.2 kg
Fish Whole Trouts
2 pcs / 0.5 kg
Duck Breast 0.3 kg
Note
Preheating is recommended.
When cooking meat, place on rack on Level
2 and set baking tray on Level 1 to catch
drippings.
* Temperatures Setting: 40 - 250 °C
Shelf Level Temperature (°C)
2 + 1 170 - 190
2 + 1 180 - 200
2 + 1 190 - 210
2 + 1 200 - 220
2 + 1 180 - 200
2 + 1 180 - 200
Time (h) Accessory
Oven rack +
1:00 - 1:30
Baking tray
Oven rack +
1:30 - 2:00
Baking tray
Oven rack +
0:50 - 1:20
Baking tray
Oven rack +
0:50 - 1:10
Baking tray
Oven rack +
0:30 - 0:40
Baking tray
Oven rack +
0:25 - 0:35
Baking tray
EN 17