Food
Top / Bottom Heat
True Fan Cooking
Time
(min)
Com‐
ments
Tempera‐
ture (°C)
Shelf po‐
sition
Tempera‐
ture (°C)
Shelf po‐
sition
Hare
190
2
175
2
150 - 200 Cut in
pieces
Pheasant 190
2
175
2
90 - 120
Whole
Fish
Food
Top / Bottom Heat
True Fan Cooking
Time
(min)
Com‐
ments
Tempera‐
ture (°C)
Shelf po‐
sition
Tempera‐
ture (°C)
Shelf po‐
sition
Trout /
Sea
bream
190
2
175
2
40 - 55
3 - 4 fish
Tuna fish /
Salmon
190
2
175
2
35 - 60
4 - 6 fillets
9.7 Turbo Grilling
Beef
Food
Quantity
Temperature
(°C)
Time (min)
Shelf position
Roast beef or fillet,
rare1)
per cm of
thickness
190 - 200
5 - 6
1 or 2
Roast beef or fillet,
medium1)
per cm of
thickness
180 - 190
6 - 8
1 or 2
Roast beef or fillet,
well done1)
per cm of
thickness
170 - 180
8 - 10
1 or 2
1) Preheat the oven.
Pork
Food
Quantity (kg) Temperature
(°C)
Time (min)
Shelf posi‐
tion
Shoulder, neck,
ham joint
1 - 1.5
160 - 180
90 - 120
1 or 2
Chop, spare rib
1 - 1.5
170 - 180
60 - 90
1 or 2
Meat loaf
0.75 - 1
160 - 170
50 - 60
1 or 2
Pork knuckle (pre‐
cooked)
0.75 - 1
150 - 170
90 - 120
1 or 2
ENGLISH
25
Summary of Contents for EOC6631DAX
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