TYPE OF DISH
Conventional Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Lamb
2
190
110 - 130
Leg
Chicken
2
220
70 - 85
Whole
Turkey
2
180
210 - 240
Whole
Duck
2
175
120 - 150
Whole
Goose
2
175
150 - 200
Whole
Rabbit
2
190
60 - 80
Cut in pieces
Hare
2
190
150 - 200
Cut in pieces
Pheasant
2
190
90 - 120
Whole
FISH
TYPE OF DISH
Conventional Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Trout / Sea
bream
2
190
40 - 55
3 - 4 fish
Tuna fish / Sal-
mon
2
190
35 - 60
4 - 6 fillets
7.5
Grilling
Preheat the empty oven for 10 mi-
nutes, before cooking.
Quantity
Grilling
Cooking time [min]
TYPE OF DISH Pieces
[g]
Shelf po-
sition
Temp
[°C]
1st side
2nd side
Fillet steaks
4
800
4
max.
12 - 15
12 - 14
Beef steaks
4
600
4
max.
10 - 12
6 - 8
Sausages
8
-
4
max.
12 - 15
10 - 12
Pork chops
4
600
4
max.
12 - 16
12 - 14
Chicken (cut in
2)
2
1000
4
max.
30 - 35
25 - 30
Kebabs
4
-
4
max.
10 - 15
10 - 12
Breast of chick-
en
4
400
4
max.
12 - 15
12 - 14
Hamburger
6
600
4
max.
20 - 30
-
Fish fillet
4
400
4
max.
12 - 14
10 - 12
Toasted sand-
wiches
4 - 6
-
4
max.
5 - 7
-
Toast
4 - 6
-
4
max.
2 - 4
2 - 3
ENGLISH
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