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Food
Accessory to be
used
Shelf position
Temperature (°C)
Baking time (min)
(approx.)
Small cakes
Standard tray *
3
160
25 … 35
Cookie
Standard tray *
3
180
25 … 35
Pastry
Standard tray *
3
200
45 … 55
Bun
Standard tray *
3
200
35 … 45
* These accessories may not be included with your product.
6.1.2 Meat, Fish and Poultry
• After the cooking time is expired, keep
the meat in the oven for approximately
10 minutes. The juice of the meat is bet-
ter distributed to the fried meat and does
not come out when the meat is cut.
• Fish should be placed on the medium or
low level shelf in a heat resistant plate.
• Cook the recommended dishes in the
cooking table with a single tray.
The key points on grilling
• Seasoning it with lemon juice and pepper
before cooking whole chicken, turkey and
large pieces of meat will increase cook-
ing performance.
• It takes 15 to 30 minutes more to cook
boned meat than fillet by frying.
• You should calculate about 4 to 5
minutes of cooking time per centimetre
of the meat thickness.
Cooking table for meat, fish and poultry
Shelf position
Temperature (°C) Baking time
Food
Accessory to be
used
Operating func-
tion
(min) (approx.)
60 … 80
Steak (whole) /
Roast (1 kg)
Standard tray *
Top and bottom
heating
3
15 mins. 250/
max, after 180 …
190
Lamb's shank
(1,5-2 kg)
Standard tray *
Top and bottom
heating
3
15 mins. 250/
max, after 170
110 … 120
Wire grill *
Fried chicken
(1,8-2 kg)
Top and bottom
heating
2
15 mins. 250/
max, after 190
60 … 80
Place one tray on
a lower shelf.
Wire grill *
Fan Heating
2
200 … 220
60 … 80
Fried chicken
(1,8-2 kg)
Place one tray on
a lower shelf.
Wire grill *
Fried chicken
(1,8-2 kg)
"3D" function
2
15 mins. 250/
max, after 190
60 … 80
Place one tray on
a lower shelf.
150 … 210
Turkey (5.5 kg)
Standard tray *
Top and bottom
heating
1
25 mins. 250/
max, after 180 …
190
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