TYPE OF DISH
Conventional Cooking
Fan Cooking
Cooking
time [min]
Notes
Shelf position
Temp
[°C]
Shelf position
Temp
[°C]
Shoulder of pork
2
180
2
170
120 - 150
On a deep pan
Shin of pork
2
180
2
160
100 - 120
2 pieces on a deep
pan
Lamb
2
190
2
190
110 - 130
Leg
Chicken
2
200
2
200
70 - 85
Whole
Turkey
1
180
1
160
210 - 240
Whole
Duck
2
175
2
160
120 - 150
Whole
Goose
1
175
1
160
150 - 200
Whole
Rabbit
2
190
2
175
60 - 80
Cut in pieces
Hare
2
190
2
175
150 - 200
Cut in pieces
Pheasant
2
190
2
175
90 - 120
Whole
FISH
TYPE OF DISH
Conventional Cooking
Fan Cooking
Cooking
time [min]
Notes
Shelf position
Temp
[°C]
Shelf position
Temp
[°C]
Trout / Sea bream
2
190
2 (1 and 3)
175
40 - 55
3 - 4 fishes
Tuna fish / Sal-
mon
2
190
2 (1 and 3)
175
35 - 60
4 - 6 fillets
Grilling
Preheat the empty oven for 10 minutes, before
cooking.
Quantity
Grilling
Cooking time [min]
TYPE OF DISH
Pieces
[g]
Shelf posi-
tion
Temp. [°C]
1st side
2nd side
Fillet steaks
4
800
3
250
12 - 15
12 - 14
Beef steaks
4
600
3
250
10 - 12
6 - 8
Sausages
8
—
3
250
12 - 15
10 - 12
Pork chops
4
600
3
250
12 - 16
12 - 14
Chicken (cut in 2)
2
1000
3
250
30 - 35
25 - 30
Kebabs
4
—
3
250
10 - 15
10 - 12
Breast of chicken
4
400
3
250
12 - 15
12 - 14
11
Summary of Contents for SFO2SS
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