MEAT
(°C)
(min)
Pork shoulder, with
rind
180
120 - 150
Pork shin, 2 pieces
180
100 - 120
Leg of lamb
190
110 - 130
Whole chicken
220
70 - 85
Whole turkey
180
210 - 240
Whole duck
175
120 - 150
Whole goose
175
150 - 200
Rabbit, cut in pieces
190
60 - 80
MEAT
(°C)
(min)
Hare, cut in pieces
190
150 - 200
Whole pheasant
190
90 - 120
Use the second shelf position.
Set the temperature to 190 °C.
FISH
(min)
Trout / Sea bream
40 - 55
3 - 4 fish
Tuna / Salmon
35 - 60
4 - 6 fillets
9.3 Grill
Preheat the empty oven.
Use the fourth shelf position.
Grill with the maximum temperature setting.
GRILL
(kg)
(min)
1st side
(min)
2nd side
Fillet steaks, 4 pieces
0.8
12 - 15
12 - 14
Beef steak, 4 pieces
0.6
10 - 12
6 - 8
Sausages, 8
-
12 - 15
10 - 12
Pork chops, 4 pieces
0.6
12 - 16
12 - 14
Chicken, half, 2
1
30 - 35
25 - 30
Kebabs, 4
-
10 - 15
10 - 12
Chicken breast, 4 pieces
0.4
12 - 15
12 - 14
Burgers, 6
0.6
20 - 30
-
Fish fillet, 4 pieces
0.4
12 - 14
10 - 12
Toasted sandwiches, 4 - 6
-
5 - 7
-
Toast, 4 - 6
-
2 - 4
2 - 3
9.4 Conventional Baking - recommended accessories
Use the dark and non-reflective tins and containers. They have better heat absorption than the
light colour and reflective dishes.
ENGLISH
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