Instructions for the user
66
6.2
Examples of cooking
KEY
Level (*)
Temperature
Cooking duration (minutes)
Quantity of water (litre) (**)
GRILLING
TYPES OF FOOD
(*)
MEDIUM ROAST BEEF (1.5 kg)
2
220 - 240
40 - 50
BONED LEG OF LAMB, MEDIUM-RARE
2
170 - 190
120 - 150
PORK
PORK ROAST WITH RIND
2
170 - 190
140 - 160
SHIN OF PORK
2
180 - 200
120 - 150
UNSTUFFED POULTRY
HALF CHICKEN (1 - 2 PIECES)
2
210 - 230
40 - 50
WHOLE CHICKEN (1 - 2 PIECES)
2
200 - 220
60 - 80
WHOLE DUCK (2 - 3 kg)
2
180 - 200
90 - 120
DUCK BREAST
3
230 - 250
30 - 45
WHOLE GOOSE (3 - 4 kg)
1
150 - 170
130 - 160
GOOSE BREAST
2
160 - 180
80 - 100
LEG OF DUCK
2
180 - 200
50 - 80
(*) corresponds to the position of the grill or tray from the bottom.
(**) see instructions in section “5.3.6” page 62.
•
Grilling can result in the inside of the oven becoming very splashed. Clean the oven after each use to prevent splashes becoming burned on.
•
The indications in the table refer to the use of the enamelled grill pan with mesh. Place the mesh in the grill pan and insert them together at the
indicated level. Values can vary depending on the type and quantity of food being grilled.
•
Always place the food being grilled in the centre of the grill pan.
•
After cooking turn the oven off and leave the food inside with the door closed for approximately 10 minutes. The indication duration does not
include
the recommended standing time.
•
The values indicated in the table refer to the preparation of food placed in a cold oven and meat just out of the fridge.
