Inhoudsopgave
Advertenties
Beschikbare talen
Beschikbare talen
22 progress
MEAT
TYPE OF DISH
Beef
Pork
Veal
English roast beef
rare
English roast beef
medium
English roast beef
well done
Shoulder of pork
Shin of pork
Lamb
Chicken
Turkey
Duck
Goose
Rabbit
Hare
Pheasant
FISH
TYPE OF DISH
Trout/Sea bream
Tuna fish/Salmon
Information on acrylamides
Important! According to the newest
scientific knowledge, if you brown food
(specially the one which contains starch),
CARE AND CLEANING
Warning! Refer to "Safety information"
chapter.
• Clean the front of the appliance with a
soft cloth with warm water and cleaning
agent.
Conventional cook-
ing
Temp
Level
[°C]
2
200
2
180
2
190
2
210
2
210
2
210
2
180
2
180
2
190
2
200
1
180
2
175
1
175
2
190
2
190
2
190
Conventional cook-
ing
Temp
Level
[°C]
2
190
2
190
Cooking time
[min]
50-70
On wire shelf and deep roasting
90-120
On wire shelf and deep roasting
90-120
On wire shelf and deep roasting
44-50
On wire shelf and deep roasting
51-55
On wire shelf and deep roasting
55-60
On wire shelf and deep roasting
120-150
100-120
2 pieces on deep roasting pan
110-130
70-85
Whole on deep roasting pan
210-240
Whole on deep roasting pan
120-150
Whole on deep roasting pan
150-200
Whole on deep roasting pan
60-80
150-200
90-120
Whole on deep roasting pan
Cooking time
[min]
40-55
35-60
acrylamides can pose a health risk. Thus,
we recommend that you cook at the lowest
temperatures and do not brown food too
much.
• To clean metal surfaces use a usual
cleaning agent
• Clean the oven interior after each use.
Thus you can remove dirt more easily
and it does not burn on.
• Clean stubborn dirt with a special oven
cleaner.
Notes
pan
pan
pan
pan
pan
pan
On deep roasting pan
Leg
Cut in pieces
Cut in pieces
Notes
3-4 fishes
4-6 fillets
Advertenties
Hoofdstukken
Inhoudsopgave
