Using Oven Mode (Continued) 
Convection + Top Heat ( | ) Setting | EN |
Hot air and top heating element combine, making this setting ideal for crisping and browning. This setting is especially recommended for cooking meats.
When cooking meat, place on rack on Level 
and set baking tray on Level 
to catch drippings.
*Please ensure that glass baking dishes are suitable for 40 ~ 250 °C cooking temperatures.
Cooking Guide
Use temperatures and times in this table as guidelines for roasting. We recommend to preheat the oven using Convection+Top Heat mode.
Put meat on oven rack, follow shelf level advice in the table and use baking tray as oil pan on level 1.
Food Item |
| Shelf Level | Temperature | Accessory | Time (h) |
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Beef Roast Beef / |
| 3 / 1 | 170 - 190 | Oven rack / | 1:00 - 1:30 |
1kg Medium |
| Baking tray | |||
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Pork Shoulder Joint / |
| 3 / 1 | 180 - 200 | Oven rack / | 1:30 - 2:00 |
Roll 1 kg |
| Baking tray | |||
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Lamb Roast Lamb / |
| 2 / 1 | 190 - 210 | Oven rack / | 0:50 - 1:20 |
Leg of Lamb0.8 kg |
| Baking tray | |||
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Chicken Whole |
| 3 / 1 | 170 - 190 | Oven rack / | 0:50 - 1:10 |
Chicken 1.0 kg |
| Baking tray | |||
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Fish Whole Trouts |
| 4 / 1 | 170 - 180 | Oven rack / | 0:30 - 0:40 |
2 pcs / 0.5 kg |
| Baking tray | |||
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Duck Breast 0.3 kg |
| 4 / 1 | 180 - 200 | Oven rack / | 0:25 - 0:35 |
| Baking tray | ||||
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Note |
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Preheating is recommended. |
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15
