Progress PHN1110, User Manual, Page: 9 / 52

MEAT
TYPE OF DISH
Conventional cook-
ing
Cooking time
[min]
Notes
Level
Temp
[°C]
Beef 2 200 50-70 On oven shelf and deep roasting
pan
Pork 2 180 90-120 On oven shelf and deep roasting
pan
Veal 2 190 90-120 On oven shelf and deep roasting
pan
English roast beef
rare 2 210 44-50 On oven shelf and deep roasting
pan
English roast beef
medium 2 210 51-55 On oven shelf and deep roasting
pan
English roast beef
well done 2 210 55-60 On oven shelf and deep roasting
pan
Shoulder of pork 2 180 120-150 On deep roasting pan
Shin of pork 2 180 100-120 2 pieces on deep roasting pan
Lamb 2 190 110-130 Leg
Chicken 2 200 70-85 Whole on deep roasting pan
Turkey 1 180 210-240 Whole on deep roasting pan
Duck 2 175 120-150 Whole on deep roasting pan
Goose 1 175 150-200 Whole on deep roasting pan
Rabbit 2 190 60-80 Cut in pieces
Hare 2 190 150-200 Cut in pieces
Pheasant 2 190 90-120 Whole on deep roasting pan
FISH
TYPE OF DISH
Conventional cook-
ing
Cooking time
[min]
Notes
Level
Temp
[°C]
Trout/Sea bream 2 190 40-55 3-4 fishes
Tuna fish/Salmon 2 190 35-60 4-6 fillets
Care and cleaning
Warning! Before any cleaning,
switch the oven off and let it cool
down.
Warning! The appliance must not be
cleaned with a superheated steam
cleaner or a steam jet cleaner.
Important: Before carrying out any cleaning
operation, the device must be disconnected
from the power supply.
To ensure a long life for your appliance, it is
necessary to perform the following cleaning
operations regularly:
• Only perform when the oven has cooled
down.
• Clean the enamelled parts with soapy wa-
ter.
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