TYPE OF DISH
Conventional
cooking
True Fan Cook-
ing
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Yorkshire pud-
ding
2
220
2
210
20 - 30
6 pudding mould
1)
1) Preheat for 10 minutes.
MEAT
TYPE OF DISH
Conventional
cooking
True Fan Cook-
ing
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Beef
2
200
2
190
50 - 70
On a wire shelf and a deep
pan
Pork
2
180
2
180
90 - 120
On a wire shelf and a deep
pan
Veal
2
190
2
175
90 - 120
On a wire shelf and a deep
pan
English roast
beef rare
2
210
2
200
44 - 50
On a wire shelf and a deep
pan
English roast
beef medium
2
210
2
200
51 - 55
On a wire shelf and a deep
pan
English roast
beef well done
2
210
2
200
55 - 60
On a wire shelf and a deep
pan
Shoulder of
pork
2
180
2
170
120 - 150
On a deep pan
Shin of pork
2
180
2
160
100 - 120
2 pieces on a deep an
Lamb
2
190
2
190
110 - 130
Leg
Chicken
2
200
2
200
70 - 85
Whole on a deep pan
Turkey
1
180
1
160
210 - 240
Whole on a deep pan
Duck
2
175
2
160
120 - 150
Whole on a deep pan
Goose
1
175
1
160
150 - 200
Whole on a deep pan
Rabbit
2
190
2
175
60 - 80
Cut in pieces
Hare
2
190
2
175
150 - 200
Cut in pieces
Pheasant
2
190
2
175
90 - 120
Whole on a deep pan
FISH
TYPE OF DISH
Conventional
cooking
True Fan Cook-
ing
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Trout / Sea
bream
2
190
2 (1
and 3)
175
40 - 55
3 - 4 fishes
Tuna fish / Sal-
mon
2
190
2 (1
and 3)
175
35 - 60
4 - 6 fillets
11
Summary of Contents for POB90
Page 1: ...User manual Oven POB90...
Page 20: ...892954540 A 242013...
