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Moisture plus d
1)
Conventional heat V
Temperature
in °C
Duration
in min.
Temperature
in °C
Duration
in min.
––190–210 110–140
2)
– – 200–220 45–55
3)
140–160 100–120
4)
150–170 100–120
4)
160–180 110–130
4)
180–200 100–120
4)
170–190 130–160
4)
190–210 130–160
4)
160–180 60–80
4)
170–190 80–100
4)
170–190 60–70
4)
190–210 60–70
4)
170–190 90–110
4)
190–210 100–120
4)
170–190 90–120
4)
200–220 90–120
4)
––190–210 50–60
190–210 60–70 190–210 60–75
5)
180–200 90–110 190–210 90–110
5)
180–200 100–120 190–210 110–130
5)
170–190 140–170 180–200 150–180
170–190 35–55 190–210 35–55
1) Number of manual bursts of steam: 2
Release the first burst of steam immediately after the heating-up phase and the
second after a further 20–30 minutes.
2) Roast covered with a lid initially. Remove the lid half-way though the roasting
time and add approx. 1/2 litre of liquid.
3) Pre-heat the oven. Do not use Rapid heat-up S to pre-heat the oven.
4) Add approx. 1/2 litre of liquid halfway through the roasting time.
5) Use shelf level 3.
Roasting chart
47