Loading ...
Loading ...
Loading ...
FISH
(°C) (min)
Thin fish fillet 75 - 80 15 - 20
Prawns, fresh 75 - 85 20 - 25
Mussels 100 20 - 30
Thick fish fillet 75 - 85 20 - 30
Trout, 0.25 kg 75 - 85 20 - 30
Prawns, frozen 75 - 85 30 - 40
MEAT
(°C)
(min)
Chipolatas 80 15 - 20
Bavarian veal
sausage, White
sausage
80 20 - 30
Vienna sausage 80 20 - 30
Chicken breast,
poached
90 25 - 35
Cooked ham, 1
kg
99 55 - 65
Chicken, poach-
ed, 1.0 - 1.2 kg
99 60 - 70
Kasseler, poach-
ed
90 70 - 90
Veal, Pork loin,
0.8 - 1.0 kg
90 80 - 90
Tafelspitz 99 110 - 120
EGGS
(min)
Eggs, soft-boiled 10 - 11
Eggs, medium-boiled 11 - 12
Eggs, hard-boiled 18 - 21
11.5 Combining function: True
Fan Cooking + Full Steam
You can combine these functions to cook
meat, vegetables and side dishes at one
time.
1. Set the function: True Fan Cooking
to roast meat.
2. Add the prepared vegetables and
side dishes.
3. Decrease oven temperature to
around 80°C. You can open the oven
door to the first position for
approximately 15 minutes.
4. Start the function: Full Steam. Cook
all dishes together until they are
ready.
Maximum water amount is 650 ml.
11.6 Humidity High
Use the second shelf position.
(°C) (min)
Custard / Flan,
in small dishes
90 35 - 45
Baked eggs 90 - 110 15 - 30
Terrine 90 40 - 50
Thin fish fillet 85 15 - 25
Thick fish fillet 90 25 - 35
Small fish, up to
0.35 kg
90 20 - 30
Whole fish, up
to 1 kg
90 30 - 40
ENGLISH 25
Loading ...
Loading ...
Loading ...