Cooking meat and fish
• Use a deep pan for very fatty food to
prevent the oven from stains that can be
permanent.
• Leave the meat for approximately 15 mi-
nutes before carving so that the juice
does not seep out.
• To prevent too much smoke in the oven
during roasting, add some water into the
deep pan. To prevent the smoke conden-
sation, add water each time after it dries
up.
Cooking times
Cooking times depend on the type of food,
its consistency, and volume.
Initially, monitor the performance when you
cook. Find the best settings (heat setting,
cooking time, etc.) for your cookware, rec-
ipes and quantities when you use this appli-
ance.
Weight
(kg)
Food Oven Function Level Oven
tempera-
ture (°C)
Cooking
Time
(min)
1Pork / lamb
2 180 100 - 110
1 Veal / Beef
2 190 70 - 100
1,2 Chicken/Rabbit
2 200 70 - 80
1,5 Duck
1 160 120 - 150
3Goose
1 160 150 - 200
4Turkey
1 180 210 - 240
1Fish
2 190 30 - 40
1 Stuffed Pepperoni
Tomatos / Roasted
Potatos
2 190 50 - 70
Instant cakes
2 160 45 - 55
1Pies
2 160 80 - 100
Biscuits
3 140 25 - 35
2 Lasagne
2 180 45 - 60
1White Bread
2 190 50 - 60
1Pizza
1 190 —
200
20 - 30
Care and cleaning
Warning! Refer to the Safety chapters. • Clean the front of the appliance with a
soft cloth with warm water and a clean-
ing agent.
ENGLISH 15
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