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784868
COOKING SYSTEMS
Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.
Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.
Type of food Weight
(g)
Guide (from
the bottom)
Temperature
(°C)
Cooking time
(minutes)
MEAT
Pork roast 1500 2 180-200 90-110
Pork shoulder 1500 2 180-200 100-120
Pork roulade 1500 2 180-200 120-140
Meat loaf 1500 2 200-210 60-70
Beef roast 1500 2 170-190 120-140
Veal roulade 1500 2 180-200 90-120
Lamb sirloin 1500 2 180-200 80-100
Rabbit loin 1500 2 180-200 50-70
Deer shank 1500 2 180-200 100-120
Pizza* / 2 200-220 20-30
Chicken 1500 2 190-210 70-90
FISH
Braised fish 1000 2 210 50-60
Use this system to roast chicken, if the appliance does not have the system.
Use this system to bake pizza, if the appliance does not have the system.
The symbol * means that the oven should be preheated using the selected cooking system.
UPPER AND BOTTOM HEATER
The heaters in the bottom and in the ceiling
of the oven cavity will radiate heat evenly
into the oven interior.
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