TYPE OF DISH
Conventional cooking
Cooking time
[min]
Notes
Level
Temp [°C]
Pork
2
180
90-120
On wire shelf and deep roasting pan
Veal
2
190
90-120
On wire shelf and deep roasting pan
English roast beef rare
2
210
44-50
On wire shelf and deep roasting pan
English roast beef me-
dium
2
210
51-55
On wire shelf and deep roasting pan
English roast beef well
done
2
210
55-60
On wire 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 cooking
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!
Refer to the Safety chapters.
• Clean the front of the appliance with a soft cloth with
warm water and cleaning agent.
• To clean metal surfaces use a usual cleaning agent
• Clean the oven interior after each use. Thus you can
remove dirt more easily and it does not burn on.
• Clean stubborn dirt with a special oven cleaner.
• Clean all oven accessories (with a soft cloth with
warm water and cleaning agent) after each use and
let them dry.
• If you have nonstick accessories, do not clean them
using an aggressive agents, sharp edged objects or
dishwasher. It can destroy nonstick coating!
Stainless steel or aluminium appliances:
Clean the oven door with a wet sponge only. Dry
it with a soft cloth.
Do not use steel wool, acids or abrasive materials as
they can damage the oven surface. Clean the oven
control panel with the same precautions
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