Haier ID 4 Serie Mode D'emploi page 41

Recipe Serving size
Beef roast 500-800g
Beef fillet 200g
Meatloaf 1000-1500g
Beef
500g
wellington
Pot roast 800-1000g
Pork ribs 1000-1200g
Lamb rack 800-1000g
Lamb leg 1500-2000g
Salmon
200-600g
fillets
600g (app.
Tuna steaks
4 pcs)
Swordfish 700g (app.
steaks 4 pcs)
600g (app.
Cod fillet
4 pcs)
Seabream,
1
whole
Seabream, 600g (app.
fillet 4 pcs)
Seabass 600g (app.
fillet 4 pcs)
Salt
1
baked fish
Fish
8 pieces
skewers
Stuffed
4 pieces
squid
Whole
1
bread
Rye bread 1
Sandwich
1
loaf
Frozen
1
baguettes
Frozen puff
1
pastry snacks
Fennels 1 tray
Cooking
T°C
program
Red Meat 190°C
Red Meat 200°C
Red Meat 180°C
Red Meat 200°C
White Meat 200°C
White Meat 200°C
White Meat 200°C
White Meat 190°C
Fish 170°C
Fish 180°C
Fish 200°C
Fish 150°C
Fish 170°C
Fish 150°C
Fish 150°C
Fish 220°C
Fish 150°C
Fish 180°C
Bread 200°C
Bread 190°C
Bread 200°C
Bread 200°C
Bread 190°C
Vegetables 200°C
EN 41
Cooking Shelf
accessory position
Metal grid L3
Metal grid L3
Metal grid L3
Metal grid L3
Metal grid L3
Metal grid L3
Metal grid L3
Metal grid L3
Baking tray L3
Metal grid L3
Baking tray L3
Baking tray L3
Baking tray L3
Baking tray L3
Baking tray L3
Baking tray L3
Metal grid L3
Baking tray L3
Metal grid L3
Metal grid L3
Metal grid L3
Metal grid L3
Metal grid L3
Metal grid L3
Cooking time
(min)
30-40
20-25
40-50
50-80
40-70
80-100
60-80
80-100
20-35
15-20
15-20
15-20
35-45
15-20
15-20
30-40
20-30
25-40
35-50
35-50
35-50
15-25
20-30
30-40