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en Tested for you in our cooking studio
56
Types of heating used:
■ < 4D hot air
■ % Top/bottom heating
■ 7 Circulated air grilling
■ ( Grill, large area
■ $ Pizza setting
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature in
°C/ grill setting
MW power in
watts
Steam in-
tensity
Cooking
time in
mins.
Chicken
Chicken, 1 kg Wire rack 2 7 200-220 - - 60-70
Chicken, 1 kg Wire rack 2 7 200-220 - 2 60-70
Chicken, 1 kg Cookware, covered 2 7 230-250 360 - 25-35
Chicken breast fillet, 150 g
each (grilling)
Wire rack 4 ( 3* - - 15-20
Chicken breast fillet, x 2,150
g each (grilling)
Cookware, uncovered 2 7 190-210 180 - 25-30
Small chicken portions, 250
g each
Wire rack 3 7 220-230 - - 30-35
Small chicken portions, 250
g each
Wire rack 3 7 200-220 - 2 30-45
Small chicken portions, x 4,
250 g each
Cookware, uncovered 2 7 190-210 360 - 20-30
Chicken goujons, nuggets,
frozen
Universal pan 3 $ 190-210 - - 20-25
Chicken goujons, nuggets,
frozen, 250 g
Universal pan 2 7 190-210 360 - 10-15
Poulard, 1.5 kg Wire rack 2 7 200-220 - - 70-90
Poulard, 1.5 kg Wire rack 2 7 180-200 - 2 65-75
Poulard, 1.5 kg Cookware, covered 2 7 210-230 360 - 30
180 - 15-25
Duck and goose
Duck, 2 kg Wire rack 2 7 180-200 - - 90-110
Duck, 2 kg Wire rack 2 < 150-160 - 2 70-90
7 180-190 - - 30-40
Duck, 2 kg Wire rack 2 7 170-190 180 - 60-80
Duck breast, 300 g each Wire rack 3 7 230-250 - - 25-30
Duck breast, 300 g each Wire rack 3 7 220-240 - 2 25-30
Goose, 3 kg Wire rack 2 7 160-180 - - 120-150
Goose, 3 kg Wire rack 2 < 130-140 - 2 110-120
< 150-160 - 2 20-30
7 170-180 - - 30-40
Goose, 3 kg Wire rack 2 7 170-190 180 - 80-90
Goose legs, 350 g each Wire rack 2 7 210-230 - - 40-50
Goose legs, 350 g each Wire rack 3 7 190-200 - 2 45-55
Goose legs, 350 g each Wire rack 2 7 170-190 180 - 30-40
Turkey
Small turkey, 2.5 kg Wire rack 2 7 180-200 - - 70-90
Small turkey, 2.5 kg Wire rack 2 < 140-150 - 2 70-80
7 170-180 - - 20-30
* Preheat for 5 mins
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