Meat
Food Temperature (°C) Time (min) Shelf position Water in the wa-
ter drawer (ml)
Cooked ham
1000 g
96 55 - 65 1 800 + 150
Chicken breast,
poached
90 25 - 35 1 500
Chicken, poach-
ed, 1000 - 1200
g
96 60 - 70 1 800 + 150
Veal / pork loin
without leg, 800
- 1000 g
90 80 - 90 1 800 + 300
Kasseler
(smoked loin of
pork), poached
90 70 - 90 1 800 + 300
Tafelspitz (prime
boiled beef)
96 110 - 120 1 800 + 700
Chipolatas 80 15 - 20 1 400
Eggs
Food Temperature (°C) Time (min) Shelf position Water in the wa-
ter drawer (ml)
Eggs, soft-
boiled
96 10 - 12 1 400
Eggs, medium-
boiled
96 13 - 16 1 450
Eggs, hard-
boiled
96 18 - 21 1 500
True Fan Cooking and Full Steam in
succession
When you combine functions, you can cook
meat, vegetables and accompaniments one
after the other. All dishes are ready to serve
at the same time.
• To initially roast the food use the
function: True Fan Cooking .
• Put prepared vegetables and
accompaniments in ovenproof dishes. Put
in the oven with the roast.
• Cool down the oven to a temperature of
around 80 °C. To cool down the
appliance quicker open the oven door to
the first position for approximately 15
minutes.
• Start the function: Full Steam. Cook it all
together until ready.
ENGLISH 7
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