Pag
e 2
0
Food
Qty
Kg
Shelf
Level
Temp.
°C
Pre-heat time in
minutes
Time in
min.
Veal cutlet
1
3
250
5
8--10
Lam
b
cutlet
1
3
250
5
12--15
Liver
1
3
250
5
10--12
Chopped meat
roulades
1
3
250
5
12--15
Veal heart
1
3
250
5
12--15
Roast in the net
1
3
250
5
20--25
Half-chicken
1
3
250
5
20--25
Fish filet
1
3
250
5
12--15
Stuffed tomatoes
1
3
250
5
10--12
NOTES
:
●
For beef, veal, pork and turkey roasts, with bones or rolled, add about 20 minutes to the
times
shown in the table.
●
The suggested shelf
level
allows you to cook at multiple levels
.
Shelf level
1 is
the lowest
level.
●
The times indicated in the table refers to the cooking of one dish only
. When cooking
multiple
dishes,
the cooking times should be increased by 5-10 minutes.
Important :
Whe
n t
h
e o
ve
n is in o
peration
, a
lway
s k
ee
p t
h
e o
ve
n d
oo
r
closed.
Don
’
t l
e
t c
hildre
n s
i
t d
ow
n or p
la
y w
it
h t
h
e o
ve
n d
oor
. Do n
o
t
us
e t
h
e d
ro
p d
ow
n d
oo
r as a s
too
l to r
eac
h a
bov
e c
abinets
.
Do not put any weight on oven door.
Never cook on the bottom base panel.
Whe
n c
ookin
g f
ood
s on t
h
e g
rill
, a
lway
s p
u
t t
h
e d
rippin
g t
ra
y
o
n t
h
e s
hel
f u
nderneath
. P
lac
e s
om
e w
ate
r in d
ri
p t
ra
y to s
to
p
fat
s
b
urnin
g a
n
d s
mokin
g d
urin
g c
ooking
. This
a
ls
o
helps
k
eep
t
h
e
moistur
e in m
ea
t w
hil
e g
rilling
Whe
n c
ookin
g on d
ifferen
t s
helve
s s
imultaneously
, p
u
t a
l
l
container
s in t
h
e c
entr
e of t
hei
r
respective
s
helves
Neve
r u
s
e t
h
e o
ve
n w
ithou
t t
h
e r
ubbe
r
door
s
eal.
