Hints
• Cooking times
Cooking times will depend on product
quality, weight and height. Do not overlo-
ad grids or containers so that air can cir-
culate evenly.
• General notes on pan-frying
- Preheat to as high a temperature as possible
(300 °C) to build up sufficient stored heat.
- Load as quickly as possible in order to minimi-
se cabinet temperature drop.
- During cooking (with a full load) open the
door briefly to allow excess moisture to esca-
pe.
- With flash-fried and fried products which give
off a lot of moisture (e.g. chicken legs), if pos-
sible reduce loads to 75 or up to a maximum
of 50% of the greatest theoretical load.
• Breaded products
all types of breadcrumb coating can be used.
Browning is improved by brushing with fat or a
blend of paprika and oil. Press the breadcrumbs
in firmly, brush with melted fat and do not over-
load the unit.
Rule of thumb: allow approx. 8 to 10 minutes
per 1cm thickness of meat
Preheat: to 300 °C (at least until heating indi-
cator light goes out).
Optimum cut thickness: 1,5 to 2 cm.
Accessories: grids for even browning top and
bottom, ensure that cuts are of the same thik-
kness and that similar sizes are placed on the
same granite enamelled container.
• Gratinating
light and dark meat dishes, fish, mussels, aspa-
ragus, chicory, broccoli, fennel, tomatoes, toast.
Preheat: to 300 °C (at least until heating indi-
cator light goes out). Set to desired temperature
after loading.
E.G.: Grids or containers (20 mm) for gratina-
ting toast, steaks and soups.
• Preparing fish
Flour and add fat.
Dry Heat mode
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