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Cooking fish and meat
When cooking white meat, fowl and fish, use temperature setting from 180ºC to 200ºC.
For red meat that should be well done on the outside while tender and juicy in the inside,
it is a good idea to start with a high temperature setting (200ºC-220ºC) for a short time,
then turn the oven down afterwards.
In general, the larger the roast, the lower the temperature setting. Place the meat on the
center of the grid and place the dripping pan beneath it to catch the fat.
Make sure that the grid is inserted so that it is in the center of the oven. If you would like
to increase the amount of heat from below, use the low rack heights. For savory roasts
(especially duck and wild game), dress the meat with lard or bacon on the top.
Selector
Food to be cooked
knob setting
1. Conventional Duck
Roast veal or beef
Pork roast
Biscuits (short pastry)
Tarts
2. Top oven
Browning food to perfect
cooking
3. Defrosting
All frozen food
4 Grill
Soles and cuttlefish
Squid and prawn kebabs
Cod filet
Grilled vegetables
Veal steak
Cutlets
Hamburgers
Mackerels
Toasted sandwiches
With rotisserie (where
present)
Veal on the spit
Chicken on the spit
Lamb on the spit
5. Fan
Grilled chicken
Assisted Grill
Cuttlefish
With rotisserie (where
present)
Veal on the spit
Chicken on the spit
Chicken (on the spit)+
potatoes (roasted)
Lamb on the spit
Cooking rack
Weight
position from
(in kg)
bottom
3
1
3
1
3
1
3
-
3
1
-
3/4
1
4
1
4
1
4
1
3/4
1
4
1
4
1
4
1
4
-
4
1.0
-
1.5
-
1.0
-
1.5
3
1.5
3
-
1.5
2.0
-
1.5
-
-
2
8
Preheating
Thermostat
time
knob setting
(Minutes)
15
200
15
200
15
200
15
180
15
180
220
15
5
Max
5
Max
5
Max
5
Max
5
Max
5
Max
5
Max
5
Max
5
Max
5
Max
5
Max
5
Max
5
200
5
200
5
200
5
200
5
200
5
200
Cooking
time
(Minutes)
65-75
70-75
70-80
15-20
30-35
-
8-10
6-8
10
10-15
15-20
15-20
7-10
15-20
2-3
80-90
70-80
70-80
55-60
30-35
70-80
70-80
70-75
70-75
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