VEAL
(°C)
(min)
Roast veal, 1 kg
160 - 180
90 - 120
Veal knuckle, 1.5 -
2 kg
160 - 180
120 - 150
LAMB
(°C)
(min)
Lamb leg / Roast
lamb, 1 - 1.5 kg
150 - 170
100 - 120
Lamb saddle, 1 -
1.5 kg
160 - 180
40 - 60
POULTRY
(°C)
(min)
Poultry, portions,
0.2 - 0.25 kg each
200 - 220
30 - 50
Chicken, half, 0.4 -
0.5 kg each
190 - 210
35 - 50
Chicken, poulard,
1 - 1.5 kg
190 - 210
50 - 70
Duck, 1.5 - 2 kg
180 - 200
80 - 100
Goose, 3.5 - 5 kg
160 - 180
120 - 180
POULTRY
(°C)
(min)
Turkey, 2.5 - 3.5
kg
160 - 180
120 - 150
Turkey, 4 - 6 kg
140 - 160
150 - 240
FISH (STEAMED)
(°C)
(min)
Whole fish, 1 - 1.5
kg
210 - 220
40 - 60
12.11
Slow Cooking
This function allows you to prepare lean,
tender meat and fish. It is not applicable
for: poultry, fatty roast pork, pot roast.
Food Sensor temperature should not be
higher than 65 °C.
1.
Sear the meat for 1 - 2 minutes on
each side in a pan over high heat.
2.
Put the meat in the roasting pan or
directly on the wire shelf. Put a tray
below the wire shelf to collect fat.
Always cook without a lid while using
this function.
3.
Use Food Sensor.
4.
Select the function: Slow Cooking.
You can set the temperature
between 80 °C and 150 °C for the
first 10 minutes. The default is 90 °C.
Set the temperature for Food Sensor.
5.
After 10 minutes, the oven
automatically lowers the temperature
to 80 °C.
ENGLISH
37
