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Operating Instructions
36
Pheasant,
Wild Duck,
Rabbit
1 kg/
2 lbs
3
or 2
210
3
or 2
210-220
3
or2
170-180 0:30-1:00
Partridge/
Pigeon
per
300-500
g
3
or 2
190-200
3
or 2
210-220
3
or 2
170-180 0:30-0:50
Fish
(baked,
steamed)
Whole fish
1-1.5 kg/
2-3 lbs
2 160-170 2 190-210
3
or 2
150-160 0:45-1:15
Fish pies,
bakes
750 g-
1kg/
1.5-2 lbs
3
or 2
170-190
3
or 2
210-220
3
or 2
160-180 0:30-1:00
Vegetables
Stuffed
pepper/au-
bergines
2 180-190 2 210-225
3
or 2
160-180 0:30-1:00
Au gratin
dishes
3 180-200 3 220-250 3 180-190 0:15-0:45
1)Pre-heat oven.
2)Place food in suitable containers and position wire shelf as per chart.
The figures printed bold indicate the best oven function and temperature to use in
each case.
Select the lower temperature to start with, then select the higher one only if required.
Poultry,
Game, Fish,
Vegetables
Quan-
tity ap-
prox.
Fan Cooking
U
Conventional
1
O
Rotitherm
2
I
Time
Shelf
posi-
tion
from
bot-
tom
Temp.
°C
Shelf
posi-
tion
from
bot-
tom
Temp.
°C
Shelf
posi-
tion
from
bot-
tom
Temp.
°C
Hr.: Min.