MEAT
Conventional Cooking True Fan Cooking
(min)
(°C)
(°C)
Pork shoulder, with rind
180
2
170
2
120 - 150
Pork shin, 2 pieces
180
2
160
2
100 - 120
Leg of lamb
190
2
175
2
110 - 130
Whole chicken
220
2
200
2
70 - 85
Whole turkey
180
2
160
2
210 - 240
Whole duck
175
2
220
2
120 - 150
Whole goose
175
2
160
1
150 - 200
Rabbit, cut in pieces
190
2
175
2
60 - 80
Hare, cut in pieces
190
2
175
2
150 - 200
Whole pheasant
190
2
175
2
90 - 120
Use the second shelf position.
FISH
Conventional Cooking True Fan Cooking
(min)
(°C)
(°C)
Trout / Sea bream, 3 - 4 fish
190
175
40 - 55
Tuna / Salmon, 4 - 6 fillets
190
175
35 - 60
11.3 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
ENGLISH
17
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