TYPE OF DISH
Conventional
cooking
Fan forced
cooking
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Pheasant
2
190
2
175
90-120
Whole on deep roasting
pan
FISH
TYPE OF DISH
Conventional
cooking
Fan forced
cooking
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Trout/Sea
bream
2
190
2 (1
and 3)
175
40-55
3-4 fishes
Tuna fish/Sal-
mon
2
190
2 (1
and 3)
175
35-60
4-6 fillets
Grilling
Preheat the empty oven for 10 mi-
nutes, before cooking.
Quantity
Grilling
Cooking time in mi-
nutes
TYPE OF DISH
Pieces
g
level
Temp.
(°C)
1st side
2nd side
Fillet steaks
4
800
3
250
12-15
12-14
Beef steaks
4
600
3
250
10-12
6-8
Sausages
8
/
3
250
12-15
10-12
Pork chops
4
600
3
250
12-16
12-14
Chicken (cut in 2)
2
1000
3
250
30-35
25-30
Kebabs
4
/
3
250
10-15
10-12
Breast of chicken
4
400
3
250
12-15
12-14
Hamburger
6
600
3
250
20-30
Fish Fillet
4
400
3
250
12-14
10-12
Toasted sandwich-
es
4-6
/
3
250
5-7
/
Toast
4-6
/
3
250
2-4
2-3
Thermal grilling
Warning!
Use this function with a
maximum temperature of 200°C.
Quantity
Grilling
Cooking time in mi-
nutes
TYPE OF DISH
Pieces
g
level
Temp.
(°C)
1st side
2nd side
Rolled joints (turkey)
1
1000
3
200
30-40
20-30
Chicken (cut in two)
2
1000
3
200
25-30
20-30
Chicken drumsticks
6
-
3
200
15-20
15-18
14
electrolux