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Cooking charts
126
Poultry, fish
Food
(accessories)
[°C]
GU INT
[min]
[°C]
CF
Poultry, 0.8–1.5kg (wire
rack on universal tray)
230 2 -- || 30–40 75
170–180 – 2 – – 55–65 80–85
Chicken, approx.1.2kg
(wire rack on universal
tray)
190
1
2 – –
65–75
3
-- –
Poultry, approx.2kg
(e.g. duck) (roasting
dish)
190
– 2 350 ||
90–110
4
90
220
2
180–190 2 – –
100–120
5
85–90
Poultry, approx.4kg
(e.g. goose) (roasting
dish)
160–170 2 – – 180–200 90–95
Fish, 200–300g (e.g.
trout) (universal tray)
200 2 100 ||| 10–20 70–75 –
220–230 2 – –
20–30
6
70–75 –
Trout, 2 pieces weighing
230–250g each
(universal tray)
225
1
2 – –
12–17
3
-- –
Fish, 1–1.5kg (e.g.
salmon trout, char)
(universal tray)
225 2 -- ||| 20–30 70–75 –
Function, Temperature, Rapid heat-up or Pre-heat (depending on function),
Shelf level, GUGourmet Units, INTIntensity (|Gentle, ||Medium, |||Strong), Duration,
Core temperature, CFCrisp function, M Chef + Fan plus, Fan plus,
Conventional heat, Auto roast, Fan grill, Moisture plus with method of
heating Conventional heat, On, Full grill, –Off, --No value set
1
Pre-heat the oven for 5minutes before putting food inside.
2
Increase the temperature after around 70minutes and continue cooking.
3
Turn the food being grilled halfway through the cooking duration.
4
Add approx. 0.25litres of liquid at the start of the cooking programme. Place the meat breast
side down in the roasting dish. Turn the meat after 40minutes and brush it with salted water
after 60minutes.
5
Add approx. 0.25litres of liquid at the start of the cooking programme. Turn the meat after
60minutes.
6
Manually inject 1burst of steam 5minutes into the cooking programme.
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