Quick consultation table for cooking times and methods
Food
Cooking (minutes)
Temperature
Grate
Poultry
Full chicken
35-40
200 °C
Low M
Chicken parts
15-20
200 °C
High N
Turkey
60-90
200 °C
Low M
Duck
50-60
200 °C
Low M
Meat
Roast beef
Rare
35-40
175 °C
Low M
Medium
45-50
175 °C
Low M
Well cooked
55-60
175 °C
Low M
Steak
Medium
8-10
250° C
High N
Roast lamb (3.5 lb)
Medium
60-70
200 °C
Low M
Well cooked
80-90
200 °C
Low M
Sausage
10
200 °C
Low M
Egg
Poached
5-6
175 °C
Low M
Lightly cooked
4-5
200 °C
Low M
Omelette
10-12
175 °C
Low M
21
How to defrost
To defrost food more evenly than with a
microwave oven, simply set the tempera-
ture to 50 °C and check the food every 5-
10 minutes.
To cook frozen food, lower the recommen-
ded temperature by 20 °C.
Example: 225 °C to 205° C. The cooking
temperature also decreases from 30 to 50%
less.
ADVICE AND WARNINGS
Distribute the food evenly in the oven to
guarantee correct circulation of the air flow.
Avoid placing food on top of other food to
cook larger amounts.
If the air does not circulate correctly only the
top part of the food will cook. If necessary,
use the high N grate or a perforated tin.
The first time you follow a recipe, check
the cooking process using the glass part
of the lid.
When working with the hot appliance, use
oven gloves.
To move lid A, use handle B.
To move food, use gripper O.