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TYPE OF DISH
True Fan Cooking
Cooking time
[min]
Notes
Shelf posi-
tion
Temp [°C]
Duck 2 220 120 - 150 Whole
Goose 1 160 150 - 200 Whole
Rabbit 2 175 60 - 80 Cut in pieces
Hare 2 175 150 - 200 Cut in pieces
Pheasant 2 175 90 - 120 Whole
FISH
TYPE OF DISH
True Fan Cooking
Cooking time
[min]
Notes
Shelf posi-
tion
Temp [°C]
Trout / Sea bream 2 175 40 - 55 3 - 4 fish
Tuna fish / Salmon 2 175 35 - 60 4 - 6 fillets
Grilling
Preheat the empty oven for 10 minutes,
before cooking.
Quantity Grilling Cooking time [min]
TYPE OF DISH Pieces [g] Shelf posi-
tion
Temp [°C] 1st side 2nd side
Fillet steaks 4 800 4 max. 12 - 15 12 - 14
Beef steaks 4 600 4 max. 10 - 12 6 - 8
Sausages 8 - 4 max. 12 - 15 10 - 12
Pork chops 4 600 4 max. 12 - 16 12 - 14
Chicken (cut in 2) 2 1000 4 max. 30 - 35 25 - 30
Kebabs 4 - 4 max. 10 - 15 10 - 12
Breast of chicken 4 400 4 max. 12 - 15 12 - 14
Hamburger 6 600 4 max. 20 - 30 -
Fish fillet 4 400 4 max. 12 - 14 10 - 12
Toasted sandwiches 4 - 6 - 4 max. 5 - 7 -
Toast 4 - 6 - 4 max. 2 - 4 2 - 3
Defrosting
TYPE OF DISH [g]
Defrosting
time [min]
Further defrosting
time [min]
Notes
Chicken 1000 100 - 140 20 - 30
Place the chicken on an up-
turned saucer placed on a
large plate. Turn halfway
through.
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