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29
Recommended use and tips
Tips for dishes cooked using the traditional functions
Recipe Shelf (from bottom) Recommended cooking
temperature (°C)
Recommended end
temperature for meat
probe (°C)
Roast beef, rare 2/3 200 - 220 48
Roast beef, medium 2/3 170 -190 60
Roast beef, well done 2/3 170 -190 68
Roast turkey 2/3 150 - 170 75
Roast chicken 2/3 200 - 210 83
Roast pork 2/3 170 -190 75
Roast veal 2/3 160 - 180 68
Turnspit (only in certain models)
Use this accessory to evenly roast large pieces of meat and poultry. Place the meat on the turnspit rod,
tie it with string (if cooking a chicken), and check that it is secure before inserting the rod in the seat
located on the front wall of the oven and resting it on the support. To prevent smoke and to collect
cooking juices, it is advisable to place a drip-tray with half a litre of water on the first level. The rod has a
plastic handle which must be removed before starting to cook, and used at the end of cooking to avoid
burns when taking the food out of the oven.
Pizza
Lightly grease the trays to ensure the pizza has a crispy base. Scatter the mozzarella over the pizza two
thirds of the way through cooking.
Rising function (only in certain models)
It is always best to cover the dough with a damp cloth before placing it in the oven. Dough proving time
with this function is reduced by approximately one third compared to proving at room temperature (20-
25 °C). Proving time for a 1 kg batch of pizza dough is around one hour.
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