Food
Top / Bottom Heat
Fan Cooking
Time
(min)
Com‐
ments
Temper‐
ature
(°C)
Shelf po‐
sition
Temper‐
ature
(°C)
Shelf po‐
sition
English
roast
beef me‐
dium
210
2
200
2
51 - 55
On a wire
shelf and
a deep
pan
English
roast
beef well
done
210
2
200
2
55 - 60
On a wire
shelf and
a deep
pan
Shoulder
of pork
180
2
170
2
120 - 150
On a
deep pan
Shin of
pork
180
2
160
2
100 - 120
2 pieces
on a
deep pan
Lamb
190
2
190
2
110 - 130
Leg
Chicken
200
2
200
2
70 - 85
Whole
Turkey
180
1
160
1
210 - 240
Whole
Duck
175
2
160
2
120 - 150
Whole
Goose
175
1
160
1
150 - 200
Whole
Rabbit
190
2
175
2
60 - 80
Cut in
pieces
Hare
190
2
175
2
150 - 200
Cut in
pieces
Pheasant
190
2
175
2
90 - 120
Whole
Fish
Food
Top / Bottom Heat
Fan Cooking
Time
(min)
Com‐
ments
Temper‐
ature
(°C)
Shelf po‐
sition
Temper‐
ature
(°C)
Shelf po‐
sition
Trout /
Sea
bream
190
2
175
2 (1 and
3)
40 - 55
3 - 4
fishes
Tuna
fish / Sal‐
mon
190
2
175
2 (1 and
3)
35 - 60
4 - 6 fil‐
lets
13
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