Fan cooking
Setting, see «Instructions» page 3
-The cooking times and temperatures given are standard values
-The indications for weight are calculated for the unbaked pastry without a baking dish
-For temperature indications with * the oven is preheated at the specified temperature
Roasting/baking
dishware
Temp.
in ˚C
Oven
Level
from
Bottom
Time in minutes
Notes
Meat / fish / poultry / game
Chicken Nuggets frozen |
| Griddle / |
| 190* |
| 3 |
| 15 | - 20 |
| According to manufacturer’s |
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Duck 2 kg, stuffed |
| Griddle with |
| 180 |
| 2 |
| 110 | - 130 |
| Turn after 50 min. |
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Fish fingers |
| Griddle / |
| 210 |
| 3 |
| 15 | - 20 |
| Or according to |
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Trout in foil 250 - 300 g |
| Rost |
| 230 |
| 3 |
| 15 | - 20 |
| Smear foil with butter |
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Meat loaf 1000 g |
| Heat resistant |
| 200 |
| 2 |
| 60 | - 75 |
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Chicken leg 2 pcs. |
| Heat resistant |
| 200 |
| 3 |
| 35 | - 45 |
| Glass dish with strainer |
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Chicken halves 2 pcs. à 500 g |
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| 200 |
| 3 |
| 40 | - 50 |
| Griddle on level 1, | |
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Whole chicken 1 kg |
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| 200 |
| 2 |
| 50 | - 60 |
| Turn after 20 min. | |
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Braised beef 1 kg |
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| 190 |
| 1 |
| 80 | - 90 |
| Turn after 40 min. |
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Roast beef 1 kg |
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| 220* |
| 1 |
| 25 | - 40 |
| preheat, 10 min. |
| Heat resistant |
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Roast pork 1 kg |
| dish on grid |
| 190 |
| 1 |
| 80 - 100 |
| Turn after 40 Min. | |
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Roast veal 1 kg |
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| 190 |
| 2 |
| 65 | - 75 |
| Switch off oven, |
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Pastries |
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Broccoli and leek pastries |
| Griddle |
| 190 |
| 3 |
| 40 | - 50 |
| Prick base well |
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Fruit pastries with fresh |
| Griddle |
| 200 |
| 3 |
| 45 | - 55 |
| Prick base well |
Fruit and 400 g cast |
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Fruit pastry with frozen |
| Griddle |
| 200 |
| 3 |
| 50 | - 60 |
| Prick base well |
Fruit and 700 g cast |
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Vegetable pastry |
| Griddle |
| 200 |
| 3 |
| 40 | - 50 |
| Blanch vegetables, |
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Cheese pastry 1900 g |
| Griddle |
| 200 |
| 3 |
| 55 |
| Prick base well | |
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Quiche 1200 g |
| Griddle round |
| 190 |
| 3 |
| 35 | - 45 |
| Prick base well |
| 30 cm, grill |
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Sweet cookies |
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Chräbeli/ Springerli 35 pcs. each 10 g |
| Griddle |
| 150 |
| 3 |
| 12 | - 15 |
| Leave to dry overnight |
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| 2 + 4 |
| 13 | - 16 |
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Gingerhead/ honey cookies up to 100 g |
| Griddle |
| 170 |
| 3 |
| 15 | - 25 |
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Mailänderli/ Butter cookies 5 mm thick |
| Griddle |
| 150 |
| 3 |
| 17 | - 22 |
| Brush Mailänderli |
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| 2 + 4 |
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Macaroons 30 pcs. each 10 g |
| Griddle |
| 230* |
| 3 |
| 6 | - 8 |
| should only be stewed |
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Meringues 2 griddles x 15 pcs. each 30 g |
| Griddle |
| 100 |
| 3 |
| 120 | - 150 |
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Shortcrust pastry base 350 g |
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| Brush base well |
| Grill / Griddle round |
| 180 |
| 2 |
| 25 | - 32 |
| and leave standing | |
Diam. 24 - 26 cm |
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| for about 1 hr | |
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Shortcrust pastry base in small aluminium |
| Small aluminium |
| 190 |
| 3 |
| 18 |
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moulds 9 pcs. each 30 g, Diam. base 6 cm |
| moulds / grill |
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Shortbread biscuits 1 sheet 30 pcs. each 10 g |
| Griddle |
| 150* |
| 3 |
| 15 | - 20 |
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| 2 + 4 |
| 17 | - 22 |
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Cream puff/ Choux pastry 20 pcs. each 30 g |
| Griddle |
| 180 |
| 3 |
| 35 | - 40 |
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Cinnamon star/ chocolate balls |
| Griddle |
| 140* |
| 3 |
| 18 | - 23 |
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30 pcs. 8 - 10 mm thick |
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| 2 + 4 |
| 19 | - 24 |
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