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FISH
Top and bottom
heating element
Hot air Cooking
time
TYPE OF DISH
level
Temp.
(°C)
level
Temp.
(°C)
In minutes NOTE
Trout / Sea bream 2 190
2(1 and 3)
1)
175 40-55 3-4 fish
Tuna fish / Salmon 2 190
2(1 and 3)
1)
175 35-60 4-6 Filets
1) If you cook several dishes at the same time, we recommend that you place them on the levels quoted
between brackets.
The temperatures quoted are guidelines. If
necessary, the temperatures should be ad-
justed to personal requirements.
Grilling
Timings do not include pre-heating.
The empty oven should always be pre-
heated for 10 minutes.
Quantity Grilling Cooking time in minutes
TYPE OF DISH Pieces g
level
Temp.
(°C)
1st side 2nd side
Fillet steaks 4 800 3 250 12-15 12-14
Beef steaks 4 600 3 250 10-12 6-8
Sausages 8 / 3 250 12-15 10-12
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
Pre-heat 5’00'’
Fish Fillet 4 400 3 250 12-14 10-12
Toasted sandwich-
es
4-6 / 3 250 5-7 /
Toast 4-6 / 3 250 2-4 2-3
Thermal grill
Warning! With the thermal grill, select a
maximum temperature of 200°C.
Quantity Grilling Cooking time in minutes
TYPE OF DISH Pieces g
level
Temp.
(°C)
1st side 2nd side
Rolled joints (turkey) 1 1000 3 200 30-40 20-30
Chicken (cut in two) 2 1000 3 200 25-30 20-30
Chicken drumsticks 6 - 3 200 15-20 15-18
Quail 4 500 3 200 25-30 20-25
electrolux 15