Turbo-Grill
Chicken (900-1000 g)
Rolled stuffed pork (2 kg)
Pizza level
Cheese «Wähe»
Spinach «Wähe»
"Wähe" with fresh fruit and sauce
"Wähe" with frozen fruit and sauce
Pizza, round (original baking sheet)
Fruit «wähe» with sauce in pyrex form
Drying
Beans
Hot peppers (strips)
Soup broth vegetables
Mushrooms
Plums
Apricots
Herbs
Grated apples
Pears
4 - 8 porkchops
2 - 4 porkchops
2 chicken halves
4 chicken halves
1 - 4 chicken thighs
Space grill
4 - 6 chicken thighs
Up to 6 sausages for grilling
More than 6 sausages for grilling
Up to 4 curled sausages
for grilling
Up to 6 curled sausages
for grilling
Entire fish
Toast (without topping)
(pre-heat grill 5 minutes)
Single
grill
Single
grill
Dual
grill
Dual
grill
6
Page
03/2005 by Electrosuisse
...does not brown... • Raise temperature/possibly shorten time
• Use dark baking casserole disches with upper/
bottom heating
…too moist........... • Reduce temperature/Possibly increase time
• Add less fluid to the dough!
…too dry............... • Raise temperature / Possibly increase time
• Add more fluid to the dough!
…too dark............ • Reduce temperature/Possibly increase time
…does not rise.... • Temperatures too high!
Baking times may change depending on size of eggs, as how well the
flour binds and the casserole dish material differ!
TSM SUCCESS MANUAL
®
- safe to use - easy to understand due to TSM
®
-Total Security Management and ergonomic communication
®
- Put baking parchment on the baking sheet
- Put a single layer of the food to be dried closely together
- Leave door of the oven 2 cm open (insert wooden spoon)
- Professional sheets* are particularly well suited for drying food
- Check how far the drying has proceeded at regular intervals
(neither moist or crumbly)
- Pre-heat oven 3 minutes
- Insert grease filter
- Place baking sheet on level 1 to catch drippings
- Turn over meat after half the roasting time has elapsed
Useful tips…
- Place baking sheet on level 1 to catch drippings
- Insert grease filter
- Turn over meat after half the roasting time has elapsed
Baked good...
230°
10’/10’
230°
12’/12’
230°
16’/16’
230°
20’/18’
230°
15’/15’
230°
16’/15’
230°
6’/6’
230°
6’/6’
230°
12’/9’
230°
12’/--’
230°
1-2’/1-2’
35-40
’
180° *
30-35
’
180° *
35-40
’
190° *
40-45
’
200° *
35-40
’
200° *
9-13
’
210° *
6 - 8 h
75°
5 - 6 h
75°
5 - 6 h
75°
6 - 8 h
50°
2 - 3 h
40-50°
8 - 10 h
75°
8 - 10 h
75°
6 - 8 h
75°
6 - 9 h
75°
230°
12’/9’
160°
50’
160°
90-95’
Subject to technical modifications
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