Cooking times do not include
A short oven
Grilling | - |
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TYPE OF DISH |
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| 3 | Temperature |
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| 4 | °C |
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| Pieces | Weight |
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| 1 | Upper | Lower | |||||
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Fillet steaks |
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| 4 | 800 | 3 |
| 250 | 12 | ~ 15 | 12 | ~ 14 | |||
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| 4 | 600 | 3 |
| 250 | 10 | ~ 12 | 6 ~ 8 |
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Sausages |
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| 8 | — | 3 |
| 250 | 12 | ~ 15 | 10 | ~ 12 | |||
Pork chops |
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| 4 | 600 | 3 |
| 250 | 12 ~ 16 | 12 | ~ 14 | ||||
Chicken (cut in two) | 2 | 1000 | 3 |
| 250 | 30 | ~ 35 | 25 | ~ 30 | |||||
Kebabs |
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| 4 | — | 3 |
| 250 | 10 | ~ 15 | 10 | ~ 12 | |||
Chicken (breast) |
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| 4 | 400 | 3 |
| 250 | 12 | ~ 15 | 12 | ~ 14 | |||
Hamburger |
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| 6 | 600 | 3 |
| 250 | 10 | ~ 15 | 8 ~ 10 |
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Fish (fillets) |
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| 4 | 400 | 3 |
| 250 | 12 | ~ 14 | 10 | ~ 12 | |||
Sandwiches |
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| 250 | 3 ~ 7 |
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Toast |
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| 250 | 2 ~ 4 | 2 | ~ 3 |
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Thermal grilling 
When using the thermal grill cooking function, select a maximum temperature of 200°C.
TYPE OF DISH | Quantity |
| Level | Temperature | Time in minutes | ||
| (gr.) |
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| 4 | °C | lower | upper |
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Rolled joints (turkey) | 1000 | 3 |
| 200 | 30 ~ 40 | 20 ~ 30 | |
Chicken (cut in two) | 1000 | 3 |
| 200 | 25 ~ 30 | 20 ~ 30 | |
Chicken legs | — | 3 |
| 200 | 15 ~ 20 | 15 ~ 18 | |
Quail | 500 | 2 |
| 200 | 25 ~ 30 | 20 ~ 25 | |
Vegetable gratin | — | 3 |
| 200 | 20 ~ 25 | — | |
St. Jacques shells | — | 3 |
| 200 | 15 ~ 20 | — | |
Mackerel | — | 3 |
| 200 | 15 ~ 20 | 10 ~ 15 | |
Fish slices | 800 | 3 |
| 200 | 12 ~ 15 | 8 ~ 10 | |
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"Pizza" function 
Weight (gr.)
700
500
500
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| Level | Temperature | Cooking |
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| 4 | time | NOTES | |||
TYPE OF DISH |
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2 |
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Pizza, large | 1 |
| 200 | 15 ~ 25 | in baking tray | |||
Pizza, small | 1 |
| 200 | 10 ~ 20 | in mould on the shelf | |||
Flat cake | 1 |
| 200 | 15 ~ 25 | in baking tray | |||
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The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures to suit individual preferences and requirements.
14
