Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
TYPE OF DISH
Duck
Goose
Rabbit
Hare
Pheasant
FISH
TYPE OF DISH
Trout / Sea bream
Tuna fish / Salmon
Grilling
TYPE OF DISH
Fillet steaks
Beef steaks
Sausages
Pork chops
Chicken (cut in 2)
Kebabs
Breast of chicken
Hamburger
Fish fillet
Toasted sandwiches
Toast
Defrosting
TYPE OF DISH
Chicken
10
True Fan Cooking
Shelf posi-
Temp [°C]
tion
2
220
1
160
2
175
2
175
2
175
True Fan Cooking
Shelf posi-
Temp [°C]
tion
2
175
2
175
Quantity
Pieces
[g]
4
800
4
600
8
-
4
600
2
1000
4
-
4
400
6
600
4
400
4 - 6
-
4 - 6
-
Defrosting
[g]
time [min]
1000
100 - 140
Cooking time
[min]
120 - 150
150 - 200
60 - 80
150 - 200
90 - 120
Cooking time
[min]
40 - 55
35 - 60
Preheat the empty oven for 10 minutes,
before cooking.
Grilling
Shelf posi-
Temp [°C]
tion
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
4
max.
Further defrosting
time [min]
20 - 30
Notes
Whole
Whole
Cut in pieces
Cut in pieces
Whole
Notes
3 - 4 fish
4 - 6 fillets
Cooking time [min]
1st side
2nd side
12 - 15
12 - 14
10 - 12
6 - 8
12 - 15
10 - 12
12 - 16
12 - 14
30 - 35
25 - 30
10 - 15
10 - 12
12 - 15
12 - 14
20 - 30
-
12 - 14
10 - 12
5 - 7
-
2 - 4
2 - 3
Notes
Place the chicken on an up-
turned saucer placed on a
large plate. Turn halfway
through.
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