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TYPE OF DISH
True Fan Cooking
Cooking
time [min]
Notes
Shelf po-
sition
Temp
[°C]
Shoulder of pork 2 170 120 - 150 With rind
Shin of pork 2 160 100 - 120 2 pieces
Lamb 2 175 110 - 130 Leg
Chicken 2 200 70 - 85 Whole
Turkey 2 160 210 - 240 Whole
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 po-
sition
Temp
[°C]
Trout / Sea
bream
2 175 40 - 55 3 - 4 fish
Tuna fish / Sal-
mon
2 175 35 - 60 4 - 6 fillets
9.5 Grilling
Preheat the empty oven for 10 mi-
nutes, before cooking.
Quantity Grilling Cooking time [min]
TYPE OF DISH Pieces [g] Shelf po-
sition
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 chick-
en
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
ENGLISH 13