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TOP + CONVECTION
We recommend to pre-heat the oven with Top + Convection mode.
Food Item
Shelf
level
Accessory
Temperature
(°C)
Time
(min.)
Pork on bone (1000 g)
BRUSH WITH OIL & SPICES
3
Wire tray Universal
(deep) tray
180-200
50-65
Pork shoulder in foil (1000-1500 g)
MARINATE
2
Baking (universal) tray
180-230
80-120
Whole chicken (800-1300 g)
BRUSH WITH OIL & SPICES
Place with the breast side down and turn
over at half time.
2
Wire tray Universal
(deep) tray
190-220
45-65
Meat or fish steaks (400-800 g)
DROP OIL, ADD SALT & PEPPER
3
Wire tray insert/Universal
(deep) tray
180-200
15-35
Chicken Pieces (500-1000 g)
BRUSH WITH OIL & SPICES
4
Wire tray Universal
(deep) tray
200-220
25-35
Roast Fish (500 g-1000 g)
use ovenproof dish
BRUSH WITH OIL
2
Wire shelf
180-200
30-40
Roast Beef (800-1200 g)
BRUSH WITH OIL & SPICES
2
Wire tray Universal
(deep) tray Add 1 cup
water
200-220
45-60
Duck Breast (300-500 g)
4
Wire tray Universal
(deep) tray Add 1 cup
water
180-200
25-35
ECO CONVECTION
This mode uses the optimized heating system so that you save the energy during cooking your
dishes. We recommend to pre-heat the oven in Eco convection mode.
Energy saving tip
•
During cooking, the oven door should be closed except for turning food over. Please do
not open the door frequently during cooking to keep the temperature in cavity and it will
save the energy and time.
•
If cooking time is more than 30 minutes, you can switch off the oven 5-10 minutes before
the end of the cooking time for energy saving. The residual heat will complete the cooking
process.
•
After completing one cooking, if you succeed to another cooking before oven cools off,
you can reduce energy and time for re-heating the oven.
Food Item
Shelf
level
Accessory
Temperature
(°C)
Time
(min.)
Sponge cake (250-500 g)
2
Wire shelf
150-160
30-40
Muffin (500-800 g)
2
Wire shelf
180-200
15-25
Roast beef (800-1200 g)
2
Wire tray Extra
deep tray Add 1 cup water
200-220
40-55
Roast pork (800-1200 g)
2
Wire tray Extra
deep tray Add 1 cup water
150-170
70-100
06 COOKING GUIDE
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2015-05-21 �� 6:51:17