55332-gb.fm5 Page 27 Monday, March 26, 2001 3:43 PM
COOKING CHART
FoodGrillGrill + Fan
Temp.Runner Cooking Temp. Runner Cooking
from Timefrom Time
°Cbottom(Mins.)°Cbottom(Mins.)
Sirloin steak250420-30225330-40
Cutlets250415-20225320-40
Sausages250420-30225330-40
Pork chops250420-30225330-40
Fish225415-25220320-30
Chicken drumstick225415-25200325-35
Kebabs225420-30200335-45
Spare ribs225430-40200340-50
Chicken halves225335-45200340-50
Whole chicken---200360-70
Roast (pork, beef, veal) (~ 1kg)---175290-100
Duck---180290-120
Leg of lamb---200280-90
Roast Beef---200250-60
N.B.: Cooking times and temperatures are purely guidelines. Oven functions depend on the
model. Refer to the separate ?Product Description Shee?. t
CLEANING THE OVEN AND ITS ACCESSORIES
When you finish cooking, wait for the oven to
cool and then clean it to prevent the build-up
of baked-on residues.
If the food residues are baked on, use a
specific oven cleaner and follow the
manufacturer?s instructions on the pack.
Clean the exterior of the oven with a sponge
and warm water.
Do not use abrasive cleaners or pan
scourers.
Use a liquid detergent to clean the oven door
window.
Wash the accessories in a dishwasher or in
the sink, using an oven cleaner.
After the oven has been in prolonged use and
when cooking on different levels (especially
food with high water contents such as pizzas,
stuffed vegetables, etc.) condensate may
form on the inside of the door seal. When the
oven is cool, dry any condensate with a cloth
or sponge.
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ACEC
