Electrolux E44319-7 User manual

E44319-7
User manual Built-under Electric
Oven

Thank you for choosing one of our high-quality products.
To ensure optimal and regular performance of your appliance please read this
instruction manual carefully. It will enable you to navigate all processes perfectly
and most efficiently. To refer to this manual any time you need to, we recommend
you to keep it in a safe place. And please pass it to any future owner of the appliance.
We wish you much joy with your new appliance.
Contents
Safety information 2
Safety for children and incompetent
persons 2
Installation safety measures 3
Electrical safety 3
Operation safety measures 3
Product description 4
General overview 4
Oven accessories 4
Oven steam outlet 5
Before first use 5
Initial Cleaning 5
Setting the time 5
Daily use 6
Switching the Oven On and Off 6
Cooking zones 6
Heat settings 6
Cooling fan 6
Oven Functions 7
Inserting the Oven Accessories 7
Inserting/Removing the Fat Filter 8
Meat probe 8
Display 9
Setting the clock functions 9
Cancelling the clock functions 9
Mechanical door lock 9
Helpful hints and tips 12
Inner side of door 13
Baking 13
Roasting 18
Grilling 21
Preserving 21
Drying 22
Defrosting 23
Care and cleaning 23
Oven Ceiling 24
Shelf Support Rails 25
Oven lamp 25
Oven door and glass panels 25
What to do if… 27
Disposal 28
Service and spare parts 28
Subject to change without notice
Safety information
Safety for children and incompetent persons
• People (including children) who, because of their physical, sensory or mental capabilities
or their inexperience of ignorance are not able to use the appliance safely, should not
use this appliance without supervision or instruction by a responsible person.
• Switch on the child lock when there are children. The child lock makes sure that children
do not accidentally switch on the appliance.
2Contents

Installation safety measures
• Let a registered electrician do the installation of the appliance. If you do not contact a
registered electrician, the guarantee becomes invalid if there is damage.
• For safety on installation, refer to "Installation"
Electrical safety
• Let a registered electrician do the electrical connection of the appliance.
• For safety on installation, refer to "installation".
Risk of fire
• Open the door carefully. The use of ingredients with alcohol can cause a mixture of
alcohol and air. There is risk of fire.
• Do not let sparks or open flames come near the appliance when you open the door. There
is risk of fire.
• Do not keep flammable materials in the appliance. There is risk of fire.
Operation safety measures
Discoloration of the oven enamel does not effect the performance of the appliance. The
guarantee does not become invalid.
• Only use the appliance to cook, roast and bake food
• When you connect electrical appliances to mains sockets, do not let cables touch or come
near the hot oven door.
• The inner side of the appliance becomes hot during use. There is risk of burns.
• Do not cover the appliance with aluminium foil to prevent damage to the oven enamel.
• Do not put baking trays, pots, etc. on the oven floor to prevent damage to the oven
enamel.
• Never put hot water directly into the appliance to prevent damage to or discoloration
of the oven enamel.
• User a deep baking tray for very moist cakes. If not, fruit juices can cause stains that can
be permanent.
• Do not apply pressure on an open appliance door.
• Be careful when you remove or install the glass panels.
• Do not keep moist food in the appliance to prevent damage to the oven enamel.
• After you switch off the cooling fan, do not keep uncovered food in the appliance.
Moisture can condense in the appliance or on the glass doors.
Care and cleaning
• Before maintenance, switch off the appliance and make sure that the appliance is cool.
• Do not clean the appliance with a steam cleaner or a high-pressure cleaner.
• Do not clean the glass oven door with abrasive fluids or metal scrapers, which could
cause scratches on the surface. The glass could break and shatter
Safety information 3

Product description
General overview
9
10
11
12
13
15 5
4
3
2
1
14
2
1
23 4 5 6 7
8
1Control panel
2Cooking zone indicators
3Power indicator
4Control knob for oven functions
5Display
6Control knob for temperature
7Temperature light
8Control knobs for cooking zones
9Heating element
10 Oven lamp
11 Meat probe socket
12 Fan and fat filter
13 Bottom heat
14 Oven shelf runners, removable
15 Shelf positions
Oven accessories
•Oven shelf
4Product description

For cookware, cake tins, roasts.
•Flat baking tray
For cakes and biscuits.
•Deep roasting pan
To bake and roast or as pan to collect fat.
•Meat probe
To measure how far the meat is cooked.
•Patisserie tray
For rolls, brezels and small pastries.
Oven steam outlet
The steam from the oven gets out through the outlet in the back left corner of the cooking
surface (see the Description of the appliance in hob user manual).
Before first use
Initial Cleaning
• Remove all parts from the appliance.
• Clean the appliance before first use.
CAUTION!
Do not use abrasive cleaning agents! This can damage the surface. Refer to chapter "Care
and Cleaning".
Setting the time
The oven operates only after time is set.
When you connect the appliance to the electrical supply or in case of a power cut, the Time
function indicator flashes automatically.
1. Press the Selector button again and again un-
til Time of day indicator flashes (clock symbol).
2. Use " +" or " - " buttons to set the time.
3. After approximately 5 seconds, the flashing
stops and the display shows the time of day
set.
For time change you must not set an automatic
function (Duration or End ) at the same
time.
Before first use 5

Daily use
To use the oven, push the retractable knob. The knob then comes out.
Switching the Oven On and Off
1. Turn the oven functions control knob to an oven function.
2. Turn the temperature control knob to a temperature.
The power indicator comes on while the oven is in operation.
The temperature indicator comes on while the oven temperature increases.
3. To switch off the oven, turn the oven functions control knob and the temperature
control knob to the Off position.
Cooking zones
With the control knobs for cooking zones you operate the hob that you installed with the
oven. For more information about the hob, refer to the hob user manual.
Heat settings
Cooking zone indicators (refer to "General overview ") show which zone you set.
Control knob Function
Keep warm setting
1-9 Heat settings
(1 = lowest heat setting; 9 = highest heat setting)
1. Turn the control knob to a necessary heat setting.
2. To complete the cooking process, turn the control knob to the “0” position.
Automatic heat-up function
This information is applicable only if you install the hob with Automatic heat up function!
The automatic heat-up function heats the cooking zone with full power for some time.
1. To switch on the function, turn the control knob clockwise as far as possible (pass the
highest heat setting).
2. To continue the cooking process, turn the control knob to the necessary heat setting.
3. To complete the cooking process, turn the control knob to the “0” position.
Cooling fan
When the appliance operates, the cooling fan switches on automatically to keep the sur-
faces of the appliance cool. If you switch off the appliance, the cooling fan continues to
operate until the appliance cools down.
6Daily use

Oven Functions
Oven function Application
Light Use this function to light up the oven interior.
TRUE FAN To bake maximum on three oven levels at the same time.
Decrease the oven temperatures (20-40 °C) compared with
Conventional. And to dry food.
FAN BAKING To bake on one oven level food with a more intensive
browning and a crispy base. Decrease the oven tempera-
tures (20-40 °C) compared with Conventional
CONVENTIONAL To bake and roast on one oven level.
BASE HEAT To bake cakes with crispy or crusty bases and to preserve
food
DEFROST To defrost frozen food.
SINGLE GRILL To grill flat food in the middle of the grill and to toast.
DUAL GRILL To grill flat food in large quantities and to toast.
ROTITHERM To roast larger joints of meat or poultry on one level. Also
to gratinate and brown.
Inserting the Oven Accessories
Put in the slide-in accessories so that the double side edges are at the back of the oven and
point down to the bottom. Push the slide-in accessories between the guide-bars of one of
the oven levels.
The oven shelf has double side edges. These edges
and the shape of the guide-bars causes the anti-
tilt safety for the oven accessories.
Daily use 7

Inserting/Removing the Fat Filter
Only use the fat filter when roasting to protect
the rear heating elements from fat splashes.
Inserting the fat filter
Hold the fat filter by the tab and insert the two mounts downwards into the opening on
the rear wall of the oven (fan opening).
Removing the fat filter
Hold the fat filter by the tab, unhook it and lift out.
Meat probe
Meat probe measures the core temperature of the meat. When the meat reaches set tem-
perature the oven switches off automatically.
There are two temperatures to be set:
• The oven temperature: See Roasting Table
• The core temperature: See Meat probe Table
Only use the meat probe supplied or genuine replacement parts
WARNING!
The meat probe is hot! Risk of burns! Be careful when you remove the tip and plug of the
meat probe.
1. Insert the meat probe plug into the socket in the side wall of the oven.
2. Insert the meat probe point in the middle of the meat, as far as it goes.
3. Push selector button again and again until Meat probe indicator flashes.
4. Use " +" / " -" buttons to set the desired core temperature. You can set the temperature
from 30 °C to 99 °C.
Refer to suggested values in the table.
5. Use control knobs to set the desired oven cooking function and temperature.
6. When the meat reaches set core temperature, the oven switches off automatically.
7. Remove the meat probe.
In case the level of cooking is not satisfactory do above steps once again and set higher
core temperature.
8Daily use

Display
1Meat probe Indicator
2Time display
3Function Indicators
4Button " +"
5Selector Button
6Button " -"
Setting the clock functions
1. Push the Selection button again and again until necessary function indicator flashes.
2. To set the time for Minute minder , Duration or End , use " +" or " -" button.
The related function indicator comes on.
When the time period is completed, the function indicator flashes and an acoustic
signal sounds for 2 minutes.
With the functions Duration and End the oven switches off automatically.
3. Push any button to stop the signal.
Clock function Application
Time of day Shows the time. To set, change or check the time.
Minute minder To set a countdown time.
A signal sounds, after the time period is completed.
This function has no effect on the operation of the oven.
Duration To set how long the oven has to be in operation.
End To set the switch-off time for an oven function.
Duration and End can be used at the same time, if the oven is to be switched on and
off automatically later. In this case first set Duration , then End .
Cancelling the clock functions
1. Push the Selection button again and again until necessary function indicator flashes.
2. Push and hold button " -".
After some seconds the clock function goes out.
Mechanical door lock
When the appliance is delivered, the door lock is deactivated.
1 2
456
3
Daily use 9

Activating and Deactivating the door lock
1. Take hold of the door trim (B) on the upper edge of the door at both sides and press
inwards to release the clip seal. Then remove the door trim by pulling it upwards.
2.
for activating, step a. For Deactivating
step b.
a)
Activate Doorlock:: Remove lever (1),
move it 4 mm to the left (2) and re-
insert (3).
b)
Deactivate Doorlock:
Demount lever: Remove lever (1).
Remove trim (2) from the under
side of the door trim (B) and push
in (3).
B
1
23
1
10 Daily use

3.
Take hold of the door trim (B) at each
side, position it on the inside edge of
the door and plug the door trim (B)
into the upper edge of the door.
There is a guide bar (C) on the open side of the door trim (B). This must be pushed between
the outer door panel and the guide corner (D). The clip seal (E) must be snapped in.
To open the oven door.
1. Keep lever pressed.
2. Open the door.
2
3
B
CD
E
Daily use 11

To close the oven door
Close door without pressing the lever.
To deactivate door lock
To deactivate the door lock, the lever is moved to the right again. Proceed as described
above.
Switching off the appliance does not remove the mechanical door lock.
Helpful hints and tips
Examples of cooking applications
The data in the table is for guidance only.
Heat
setting
Use to: Time Hints
1 Keep cooked foods warm as re-
quired
Cover
1-2 Hollandaise sauce, melt: butter, choco-
late, gelatine
5-25
min
Mix occasionally
1-2 Solidify: fluffy omelettes, baked eggs 10-40
min
Cook with a lid on
2-3 Simmer rice and milkbased dishes, heat-
ing up ready-cooked meals
25-50
min
Add at least twice as much liquid as
rice, stir milk dishes part way
through
3-4 Steam vegetables, fish, meat 20-45
min
Add a few tablespoons of liquid
4-5 Steam potatoes 20-60
min
Use max. ¼ l water for 750 g of po-
tatoes
4-5 Cook larger quantities of food, stews
and soups
60-150
min
Up to 3 l liquid plus ingredients
6-7 Gentle fry: escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts
as re-
quired
Turn halfway through
7-8 Heavy fry, hash browns, loin steaks,
steaks
5-15
min
Turn halfway through
12 Helpful hints and tips

Heat
setting
Use to: Time Hints
9Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips
Inner side of door
On the inner side of the oven door you can find:
• the numbers of the shelf levels
• information about the oven functions, recommended shelf levels and temperatures for
typical dishes.
The temperature and baking times in the tables are guidelines only. They depend on the
recipes, quality and quantity of the ingredients used.
Baking
General instructions
• Your new oven may bake or roast differently to the appliance you had before. Adapt
your usual settings (temperature, cooking times) and shelf levels to the values in the
tables.
• With longer baking times, the oven can be switched off about 10 minutes before the
end of baking time, to use the residual heat.
When you use frozen food, the trays in the oven can twist during baking. When the
trays get cold again, the distortion will be gone.
How to use the Baking Tables
• We recommend to use the lower temperature the first time.
• If you cannot find the settings for a special recipe, look for the one that is almost the
same.
• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one
level.
• Cakes and pastries at different heights do not always brown equally at first. If this occurs,
do not change the temperature setting. The differences equalize during the baking pro-
cedure.
Baking on one oven level - Baking in tins
Type of baking Oven function Level Temperature
(°C)
Time (h:min)
Ring cake or brioche TRUE FAN 1150 - 160 0:50 - 1:10
Madeira cake/Fruit
cakes
TRUE FAN 1140 - 160 1:10 - 1:30
Sponge cake TRUE FAN 1140 0:25 - 0:40
Sponge cake CONVENTIONAL 1160 0:25 - 0:40
Flan base - short pas-
try
1)
TRUE FAN 3170-180 0:10 - 0:25
Flan base - sponge
mixture
TRUE FAN 3150 - 170 0:20 - 0:25
Helpful hints and tips 13

Type of baking Oven function Level Temperature
(°C)
Time (h:min)
Apple pie CONVENTIONAL 1170 - 190 0:50 - 1:00
Apple pie (2 tins, Ø 20
cm, diagonally off set)
TRUE FAN 1160 1:10 - 1:30
Apple pie (2 tins, Ø 20
cm, diagonally off set)
CONVENTIONAL 1180 1:10 - 1:30
1) Pre-heat oven
Baking on one oven level - Cakes/pastries/breads on baking trays
Type of baking Oven function Level Temperature
(°C)
Time (h:min)
Plaited bread/bread
crown
CONVENTIONAL 3170 - 190 0:30 - 0:40
Christmas stollen
1)
CONVENTIONAL 3160 - 180 0:40 - 1:00
Bread ( rye bread) CONVENTIONAL 1
- first of all
1)
230 0:25
- then 160 - 180 0:30 - 1:00
Cream puffs/eclairs
1)
CONVENTIONAL 3160 - 170 0:15 - 0:30
Swiss roll
1)
CONVENTIONAL 3180 - 200 0:10 - 0:20
Cake with crumble
topping (dry)
TRUE FAN 3150 - 160 0:20 - 0:40
Buttered almond
cake/sugar cakes
1)
CONVENTIONAL 3190 - 210 0:15 - 0:30
Fruit flans (made with
yeast dough / sponge
mixture)
2)
TRUE FAN 3150 0:35 - 0:50
Fruit flans (made with
yeast dough / sponge
mixture)
2)
CONVENTIONAL 3170 0:35 - 0:50
Fruit flans made with
short pastry
TRUE FAN 3160 - 170 0:40 - 1:20
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, cus-
tard)
1)
CONVENTIONAL 3160 - 180 0:40 - 1:20
Unleavened bread TRUE FAN 1200 - 200 0:08 - 0:15
1) Pre-heat oven
2) Use the deep roasting pan
14 Helpful hints and tips

Baking on one oven level - Biscuits
Type of baking Oven function Level Temperature
(°C)
Time (h:min)
Short pastry biscuits TRUE FAN 3150 - 160 0:06 - 0:20
Viennese whirls TRUE FAN 3140 0:20 - 0:30
Viennese whirls
1)
CONVENTIONAL 3160 0:20 - 0:30
Biscuits made with
sponge mixture
TRUE FAN 3150 - 160 0:15 - 0:20
Pastries made with
egg white, meringues
TRUE FAN 380 - 100 2:00 - 2:30
Macaroons TRUE FAN 3100 - 120 0:30 - 0:60
Biscuits made with
yeast dough
TRUE FAN 3150 - 160 0:20 - 0:40
Puff pastries
1)
TRUE FAN 3170 - 180 0:20 - 0:30
Rolls
1)
TRUE FAN 3160 0:20 - 0:35
Rolls
1)
CONVENTIONAL 3180 0:20 - 0:35
Small cakes (20 per
tray)
1)
TRUE FAN 3140 0:20 - 0:30
Small cakes (20 per
tray)
1)
CONVENTIONAL 3170 0:20 - 0:30
1) Pre-heat oven
Baking on more than one level - Cakes/pastries/breads on baking trays
Type of baking True fan
2 levels
True fan
3 levels
Temperature (°C) Time (h:min)
Cream puffs / Eclairs
1)
1 / 4 --- 160 - 180 0:35 - 0:60
Dry streusel cake 1 / 3 --- 140 - 160 0:30 - 0:60
1) Pre-heat oven
Baking on more than one level - Biscuits/small cakes/pastries/rolls
Type of baking True fan
2 levels
True fan
3 levels
Temperature
(°C) Time (h:min)
Short pastry biscuits 1 / 3 1 / 3 /5 150 - 160 0:15 - 0:35
Viennese whirls 1 / 3 1 / 3 /5 140 0:20 - 0:60
Biscuits made with
sponge mixture
1 / 3 --- 160 - 170 0:25 - 0:40
Biscuits made with egg
white, meringues
1 / 3 --- 80 - 100 2:10 - 2:50
Macaroons 1 / 3 --- 100 - 120 0:40 - 1:20
Helpful hints and tips 15

Type of baking True fan
2 levels
True fan
3 levels
Temperature
(°C) Time (h:min)
Biscuits made with
yeast dough
1 / 3 --- 160 - 170 0:30 - 0:60
Puff pastries
1)
1 / 3 --- 170 - 180 0:30 - 0:50
Rolls 1 /4 --- 160 0:30 - 0:45
Small cakes (20 per
tray)
1)
1 /4 --- 140 0:25 - 0:40
1) Pre-heat oven
Tips on baking
Baking results Possible cause Remedy
The cake is not
browned sufficiently
below
Incorrect oven level Put the cake on a lower oven level
The cake sinks (be-
comes soggy, lumpy,
streaky)
Oven temperature too high Use a lower setting
The cake sinks (be-
comes soggy, lumpy,
streaky)
Baking time is too short Set a longer baking time
Do not set higher temperatures to de-
crease baking times
The cake sinks (be-
comes soggy, lumpy,
streaky)
Too much liquid in the mix-
ture
Use less liquid. Look at the mixing times,
specially when you use mixing machines
Cake is too dry Oven temperature too low Set a higher oven temperature
Cake is too dry Baking time too long Set a shorter baking time
Cake does not brown
equally
Oven temperature too high
and baking time too short
Set a lower oven temperature and a longer
baking time
Cake does not brown
equally
No equal mixture Put the mixture equally on the baking tray
Cake does not cook in
the baking time set
Temperature too low Use a slightly higher oven temperature
setting
Fan baking table
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Type of baking Shelf level Temperature °C Time (Mins)
Pizza (thin crust)
1)
1180 - 200 20 - 30
Pizza (with a lot of top-
ping)
1180 - 200 20 - 30
Tarts 1180 - 200 45 - 60
16 Helpful hints and tips

Type of baking Shelf level Temperature °C Time (Mins)
Spinach flan 1160 - 180 45 - 60
Quiche Lorraine 1170 - 190 40 - 50
Curd Cheese Cake ,
round
1140 - 160 60 - 90
Curd Cheese Cake on
tray
1140 - 160 50 - 60
Apple cake, covered 1150 - 170 50 - 70
Vegetable pie 1160 - 180 50 - 60
Unleavened bread
1)
1250 - 270 10 - 20
Puff pastry flan
1)
1160 - 180 40 - 50
Flammekuchen (Pizza-
like dish from Alsace)
1)
1250 - 270 12 - 20
Piroggen (Russian ver-
sion of calzone)
1)
1180 - 200 15 - 25
1) Pre-heat the oven
Table for Bakes and Gratin
Dish Oven function Shelf
level
Temperature
°C
Time Hr : Min
Pasta bake CONVENTIONAL 1180-200 0:45-1:00
Lasagne CONVENTIONAL 1180-200 0:25-0:40
Vegetables au gratin
1)
ROTITHERM 1160-170 0:15-0:30
Baguettes topped with
melted cheese
1)
ROTITHERM 1160-170 0:15-0:30
Sweet bakes CONVENTIONAL 1180-200 0:40-0:60
Fish bakes CONVENTIONAL 1180-200 0:30-1:00
Stuffed vegetables ROTITHERM 1160-170 0:30-1:00
1) preheat the oven
Ready meals
Food to be
cooked
Oven function Shelf level Temperature °C Time
Chips
1)
ROTITHERM 3200-220 refer to instruc-
tions of the
manufacturer
1) Comment: Turn chips 2 or 3 times during cooking
Helpful hints and tips 17

Roasting
Set in the fat filter when you roast!
Roasting dishes
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid. This well keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roasting
tin without the lid.
The data in the table is for guidance only.
Tips on using the roasting table.
• Roast meat and fish that weighs more than 1 kg .
• Put some water in the roasting tray to prevent meat juices or fat from burning to the
pan.
• Turn the meat if it is necessary (after 1/2 - 2/3 of the cooking time).
• For better results, baste large pieces of meat and poultry with the cooking juices several
times during the cooking time.
• Stop the oven approximately 10 minutes before the end of roasting time to use the
residual heat.
Beef
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Port roast 1 - 1,5 kg CONVEN-
TIONAL
1200 - 250 2:00 - 2:30
Roast beef or fillet for each
cm of
thickness
- rare
1)
for each cm
of thickness
ROTITHERM 1190 - 200 0:05 - 0:06
- medium for each cm
of thickness
ROTITHERM 1180 - 190 0:06 - 0:08
- well done for each cm
of thickness
ROTITHERM 1170 - 180 0:08 - 0:10
1) preheat the oven
Pork
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Shoulder, neck, ham
joint
1 - 1.5 kg ROTITHERM 1160 - 180 1:30 - 2:00
Chop, spare rib 1 - 1.5 kg ROTITHERM 1170 - 180 1:00 - 1:30
18 Helpful hints and tips

Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Meat loaf 750 g - 1 kg ROTITHERM 1160 - 170 0:45 - 1:00
Porknuckle (precooked) 750 g - 1 kg ROTITHERM 1150 - 170 1:30 - 2:00
Veal
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Roast Veal 1 kg ROTITHERM 1160 - 180 1:30 - 2:00
Knuckle of veal 1,5 -2 kg ROTITHERM 1160 - 180 2:00 - 2:30
Lamb
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Leg of lamb, roast lamb 1 - 1,5 kg ROTITHERM 1150 - 170 1:15 - 2:00
Saddle of lamb 1 - 1,5 kg ROTITHERM 1160 - 180 1:00 - 1:30
Game
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Saddle of hare, leg of
hare
1)
up to 1 kg CONVEN-
TIONAL
3220 - 250 0:25 - 0:40
Saddle of venison 1,5 - 2 kg CONVEN-
TIONAL
1210 - 220 1:15 - 1:45
Haunch of venison 1,5 - 2 kg CONVEN-
TIONAL
1200 - 210 1:30 - 2:15
1) preheat the oven
Poultry
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Poultry portions 200 - 250 g
each
ROTITHERM 1200 - 220 0:35 - 0:50
Half chicken 400 - 500 g
each
ROTITHERM 1190 - 210 0:35 - 0:50
chicken, poulard 1 - 1,5 kg ROTITHERM 1190 - 210 0:45 - 1:15
Duck 1.5 - 2 kg ROTITHERM 1180 - 200 1:15 - 1:45
Goose 3.5 - 5 kg ROTITHERM 1160 - 180 2:30 - 3:30
Turkey 2.5 - 3.5 kg ROTITHERM 1160 - 180 1:45 - 2:30
Turkey 4 - 6 kg ROTITHERM 1140 - 160 2:30 - 4:00
Helpful hints and tips 19

Fish ( steamed)
Type of meat Quantity Oven function Shelf
level
Tempera-
ture °C
Time
(h:min)
Whole fish 1 - 1,5 kg CONVEN-
TIONAL
1210 - 220 0:45 - 1:15
Meat Probe
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Beef
Food to be cooked Meat core temperature in °C
Rib steak or fillet steak rare 45 - 50
Rib steak or fillet steak medium 60 - 65
Rib steak or fillet steak well done 75 - 80
Pork
Food to be cooked Meat core temperature in °C
Shoulder of pork, ham joint, neck 80 - 82
Chop (saddle), smoked pork loin 75 - 80
Meat loaf 75 - 80
Veal
Food to be cooked Meat core temperature in °C
Roast veal 75 - 80
Knuckle of veal 85 - 90
Mutton / lamb
Food to be cooked Meat core temperature in °C
Leg of mutton 80 - 85
Saddle of mutton 80 - 85
Roast lamb, leg of lamb 75 - 80
Game
Food to be cooked Meat core temperature in °C
Saddle of hare 70 - 75
Leg of hare 70 - 75
Whole hare 70 - 75
Saddle of venison 70 - 75
Leg of venison 70 - 75
20 Helpful hints and tips