| | | Roasting |
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1) | | | |
| | | |
[°C] | [min] | [°C] | [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 |
Fan plus / Auto roast / Moisture plus / Conventional heat
Temperature / Duration
As a general rule, use shelf level 2.
1)After the heating-up phase, inject the bursts of steam at intervals throughout the cooking duration.
2)Roast with the lid on first, then remove the lid halfway through roasting and add approx. ½ litre liquid.
3)Pre-heat the oven. However, switch "Rapid heat-up" off by touching the illuminated sensor.
4)Add approx. ½ litre liquid halfway through roasting.
5)Use level 3.
