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Idiomas disponibles
Idiomas disponibles
Food
Accessory to be
used
Glass / metal
rectangular con-
Lasagne
tainer on wire grill
**
Round black
metal mould, 20
Apple pie
cm in diameter on
wire grill **
Pizza
Standard tray *
Preheating is recommended for all food.
*These accessories may not be included with your product.
**These accessories are not included with your product. They are commercially available accessories.
6.1.2 Meat, Fish and Poultry
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
Food
Accessory to be
used
Steak (whole) /
Standard tray *
Roast (1 kg)
Lamb's shank
Standard tray *
(1,5-2 kg)
Wire grill *
Fried chicken
Place one tray on
(1,8-2 kg)
a lower shelf
Turkey (5.5 kg)
Standard tray *
Wire grill *
Fish
Place one tray on
a lower shelf
Preheating is recommended for all food.
*These accessories may not be included with your product.
**These accessories are not included with your product. They are commercially available accessories.
Operating func-
Shelf position
tion
Top and bottom
1 or 2
heating
Top and bottom
2
heating
Top and bottom
2
heating
• 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.
Operating func-
Shelf position
tion
"3D" function
1
"3D" function
1
"3D" function
1
"3D" function
1
"3D" function
1
EN / 25
Temperature (°C) Baking time
(min) (approx.)
200
30 ... 40
180
50 ... 60
200 ... 220
10 ... 20
Temperature (°C) Baking time
(min) (approx.)
15 mins. 250/
max, after 180 ...
60 ... 80
190
170
85 ... 110
15 mins. 250/
70 ... 90
max, after 190
25 mins. 250/
max, after 180 ...
150 ... 210
190
200
20 ... 30
EN
ES
ET
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