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Quantity Grilling Cooking time [min]
TYPE OF DISH Pieces [g] Shelf posi-
tion
Temp.
[°C]
1st side 2nd side
Pork chops 4 600 3 250 12 - 16 12 - 14
Chicken (cut in 2) 2 1000 3 250 30 - 35 25 - 30
Kebabs 4 3 250 10 - 15 10 - 12
Breast of chicken 4 400 3 250 12 - 15 12 - 14
Hamburger 6 600 3 250 20 - 30 -
Fish Fillet 4 400 3 250 12 - 14 10 - 12
Toasted sandwiches 4 - 6 3 250 5 - 7
Toast 4 - 6 3 250 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.
Meat 1000 100 - 140 20 - 30 Turn halfway through.
Meat 500 90 - 120 20 - 30 Turn halfway through.
Trout 150 25 - 35 10 - 15 -
Strawberries 300 30 - 40 10 - 20 -
Butter 250 30 - 40 10 - 15 -
Cream 2 x 200 80 - 100 10 - 15
Cream can also be whipped
when still slightly frozen in pla-
ces.
Gateau 1400 60 60 -
Care and cleaning
Warning! Refer to the Safety chapters.
Clean the front of the appliance with a soft
cloth with warm water and a cleaning agent.
To clean metal surfaces use a usual cleaning
agent.
Clean the oven interior after each use. Then
you can remove dirt more easily and it does
not burn on.
Clean stubborn dirt with a special oven
cleaner.
Clean all oven accessories after each use
and let them dry. Use a soft cloth with warm
water and a cleaning agent.
If you have nonstick accessories, do not
clean them using aggressive agents, sharp-
edged objects or a dishwasher. It can destroy
nonstick coating.
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