Progress PHN 1310, User Instructions

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14 progress
The temperatures given are guidelines. Temperatures must be modified as
necessary to suit your personal requirements.
Grilling
1st side Temp. (°C) Pieces
g
Quantity
Cooking time in
minutes
2nd side
Grilling
TYPE OF DISH
Fillet steaks 4 800 3 250 12~15 12~14
Beef steak 4 600 3 250 10~12 6~8
Grilled sausage 8 / 3 250 12~15 10~12
Pork cutlets 4 600 3 250 12~16 12~14
Chicken (in 2 halves) 2 1000 3 250 30~35 25~30
Kebabs 4 / 3 250 10~15 10~12
Chicken breast 4 400 3 250 12~15 12~14
Hamburgers* 6 600 2 250 20-30
*Preheat 5’00'’
Fillet of fish
4 400 3 250 12~14 10~12
Toasted sandwiches 4~6 / 3 250 5~7 /
Slices of white bread 4~6 / 3 250 2~4 2~3
Level
TYPE OF DISH quantity Level Temp. °C Cooking time in minutes
(g) bottom top
side side
Rolled joints (Turkey) 1000 3 200 30 ~ 40 20 ~ 30
Chicken (in 2 halves) 1000 3 200 25 ~ 30 20 ~ 30
Chicken drumsticks - 3 200 15 ~ 20 15 ~ 18
Quail 500 3 200 25 ~ 30 20 ~ 25
Vegetables au gratin - 3 200 20 ~ 25 -
pieces. Scallops - 3 200 15 ~ 20 -
Mackerel - 3 200 15 ~ 20 10 ~ 15
Fish slices 800 3 200 12 ~ 15 8 ~ 10
Thermal grill
4
3
2
1
4
3
2
1
When using the thermal grill, set a maximum temperature of 200°C.
Timings do not include pre-heating.
Always preheat the empty oven for 10 minutes
.