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Type of meat Quantity Oven function Shelf posi-
tion
Temperature (°C) Time (min)
Saddle of hare,
leg of hare
1)
up to 1 kg Conventional
Cooking
1 230 30 - 40
Saddle of veni-
son
1.5 - 2 kg Conventional
Cooking
1 210 - 220 35 - 40
Haunch of veni-
son
1.5 - 2 kg Conventional
Cooking
1 180 - 200 60 - 90
Poultry
Type of meat Quantity Oven function Shelf posi-
tion
Temperature (°C) Time (min)
Chicken, spring
chicken
200 - 250
g each
Turbo Grilling 1 200 - 220 30 - 50
Chicken half 400 - 500
g each
Turbo Grilling 1 190 - 210 35 - 50
Poultry pieces 1 - 1.5 kg Turbo Grilling 1 190 - 210 50 - 70
Duck 1.5 - 2 kg Turbo Grilling 1 180 - 200 80 - 100
Fish (steamed)
Type of meat Quantity Oven function Shelf posi-
tion
Temperature (°C) Time (min)
Whole fish 1 - 1.5 kg Conventional
Cooking
1 210 - 220 45 - 60
Grilling
Always grill with the maximum temperature set-
ting.
Caution! Always grill with the oven door
closed.
Always preheat the empty oven with the
grill functions for 5 minutes.
Set the shelf in the shelf level as recommen-
ded in the grilling table.
Always set the pan to collect the fat into the
first shelf level.
Grill only flat pieces of meat or fish.
Grilling
Food to be gril-
led
Temperature Oven level
Grilling time (min.)
1st side 2nd side
Roast beef, medium 210 - 230 1 30 - 40 30 - 40
Filet of beef, medi-
um
230 1 20 - 30 20 - 30
Back of pork 210 - 230 1 30 - 40 30 - 40
Back of veal 210 - 230 1 30 - 40 30 - 40
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