
MEAT
Conventional
Cooking
True Fan
Cooking
(min)
(°C)
(°C)
Beef
200
190
50 - 70
Veal
190
175
90 - 120
English roast beef, rare
210
200
50 - 60
English roast beef, medium
210
200
60 - 70
English roast beef, well done
210
200
70 - 75
MEAT
Conventional
Cooking
True Fan Cooking
(min)
(°C)
(°C)
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 Cook‐
ing
(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.
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