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Cooking charts
98
Poultry, fish
Food
(accessories)
[°C]
[min]
7
[°C]
Poultry, 0.8–1.5kg (universal tray)
170–180
2
2
55–65 85–90
Chicken, approx.1.2kg (baking and
roasting rack on universal tray)
180–190
1
–
2
2
55–65
3
85–90
Poultry, approx.2kg (oven dish)
180–190
2
2
100–120
4
85–90
190–200
2
2
110–130
4
85–90
Poultry, approx.4kg (oven dish)
160–170
2
2
180–200
5
90–95
180–190
2
2
180–200
5
90–95
Fish, 200–300g (e.g. trout) (universal
tray)
160–170 –
2
2
25–35
6
75–80
Fish, 1–1.5kg (e.g. salmon trout)
(universal tray)
160–170 –
2
2
35–45
6
75–80
Fish fillet in foil, 200–300g (universal
tray)
200–210 –
2
2
25–30 75–80
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
Core temperature, Auto roast, Fan grill, Conventional heat, Moisture
plus, Eco Fan heat, On, –Off
1
Pre-heat the oven for 5minutes before putting food inside.
2
Fit the FlexiClip runners HFC (if available).
3
Turn the food half way through grilling.
4
Add approx.0.25litres of liquid at the start of the cooking process.
5
Add approx.0.5litres of liquid after 30minutes.
6
Manually inject 1burst of steam 5minutes into the cooking process.
7
If you are using a food probe, you can use the core temperature shown.
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