EN 32
Hot Air + Top heat setting
Hot air and top heating element combine, making this setting ideal for crisping and browning.
This setting is especially recommended for cooking meats.
When cooking meat, place on rack on Level
3 and set baking tray on Level 2 to catch
drippings.
* Temperatures Setting: 40 - 250 °C
* Please ensure that glass baking dishes are suitable for 40 - 250 °C cooking temperatures.
Cooking guide
Use temperatures and times in this table as guidelines for roasting.
We recommend to preheat the oven using Hot Air + Top Heat mode.
Put meat on oven rack, follow shelf level advice in the table and use baking tray as oil pan on
level 2.
Food Item Shelf Level Temperature (°C) Accessory Time (h)
Beef Roast Beef /
1 kg Medium
3 + 2 170 - 190
Oven rack +
Baking tray
1:00 - 1:30
Pork Shoulder Joint
/ Roll 1 kg
3 + 2 180 - 200
Oven rack +
Baking tray
1:30 - 2:00
Lamb Roast Lamb /
Leg of Lamb 0.8 kg
3 + 2 190 - 210
Oven rack +
Baking tray
0:50 - 1:20
Chicken Whole
Chicken 1.2 kg
3 + 2 200 - 220
Oven rack +
Baking tray
0:50 - 1:10
Fish Whole Trouts
2 pcs / 0.5 kg
3 + 2 180 - 200
Oven rack +
Baking tray
0:30 - 0:40
Duck Breast 0.3 kg 3 + 2 180 - 200
Oven rack +
Baking tray
0:25 - 0:35
Note
Preheating is recommended.
USING THE OVEN MODE (CONTINUED)
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