Tables, Tips and Recipes
Fitted Fan/Steam Cooking oven
Contents2
Contents
Uses, Tables and Tips 4
Cooking with steam 4
VIGOROUS STEAM 5
VIGOROUS STEAM table 5
TRUE FAN and VIGOROUS STEAM in succession 7
TRUE FAN and VIGOROUS STEAM in sucession table 7
INTERVAL PLUS 8
INTERVAL PLUS Cooking Table 8
INTERVAL STEAM 9
INTERVAL STEAM table 9
Baking 10
Baking table 12
Soufflés and au gratin dishes table 16
Roasting 17
Roasting table 17
MEATPROBE Table 19
SLOW COOK 20
Table: SLOW COOK 20
Grill sizes 21
Grilling table 21
Defrosting 22
Defrosting table 22
Meat programmes 23
RECIPE MENU 24
STEAM RECIPES 24
REHEATING OF FOODS (4-6 people) 24
FRESH VEGETABLES (plate of vegetables) 24
FISH <TROUT> 25
POTATO GRATIN 25
FARMER BREAD 26
WHITE BREAD 27
YEAST PLAIT 28
PRESERVING 29
3Contents
BAKING RECIPES 30
LEMON SPONGE CAKE 30
SWEDISH CAKE 31
SPONGE CAKE 32
CHEESE CAKE 33
FRUIT CAKE 34
STREUSEL PLAIT 35
ROASTING RECIPES 36
PIZZA (for one baking tray or 2 round tins) 36
ONION TARTE 37
QUICHE LORRAINE 38
LASAGNE 39
CANNELLONI 40
MEAT CASSEROLE 41
FISH STEAKS 42
OTHER RECIPES 43
CAKE MIX 43
FROZEN PIZZA 43
DRYING HERBS 43
Uses, Tables and Tips4
Uses, Tables and Tips
Cooking with steam
For steam cooking, use the oven functions VIGOROUS STEAM, INTERVAL PLUS or
INTERVAL STEAM.
1 Warning: During VIGOROUS STEAM, do not under any circumstances open
the oven door.
1 Important: Only water can be used as the liquid.
Cookware for steam cooking
• Cookware made of an appropriate heat and corrosion resistant material is
suitable for steam cooking.
• Chrome steel food containers are also very suitable. (See special accessories).
Oven levels
• The appropriate oven level can be found in the following table. Oven levels are
counted from the bottom to the top.
General instructions
• For cooking times longer than 30 minutes or when cooking larger quantities
of food, top up the water, if necessary.
• With the oven function VIGOROUS STEAM take out the grease filter; other-
wise, cooking time is longer.
• If the appliance is not used for prolonged periods, thoroughly rinse out the
water drawer, connecting hoses and steam generator (see chapter Care and
Cleaning).
Notes on the tables
The following tables give the required temperature settings, cooking times and
oven levels for a selection of typical dishes.
• Temperatures and cooking times are for guidance only, as these will depend on
the composition and size of the food to be cooked, the quantity and type of
ovenware.
• If you cannot find the settings for a particular recipe, look for the one that is
most similar.
• Unless otherwise stated, the values given in the tables assume that cooking is
started with the oven cold.
5Uses, Tables and Tips
VIGOROUS STEAM
The VIGOROUS STEAM Cooking method of preparation is suitable for all types of
food, fresh or frozen. It can be used for cooking, warming, defrosting, poaching
or blanching vegetables, meat, fish, pasta, rice, sweet corn, semolina and eggs.
Cooking of menus
Complete menus can be prepared in one go. Ideally dishes that require similar
cooking times should be chosen. This will prevent individual components being
under or over cooked. The amount of water to be used will depend on the larg-
est amount of water specified for the individual components chosen. For infor-
mation, see Table.
The dishes should be positioned in suitable cooking containers on the oven
shelves. The gap between the oven shelves must be adjusted so that the steam
can get to every dish.
the ratio of 1 : 1.5 to 1 : 2, contrary to what is stated in the table.
Sterilising containers
The VIGOROUS STEAM function makes it possible to sterilise containers, e. g. ba-
bies’ bottles, using steam. To do this place the cleaned containers in the middle
of the oven shelf in the 1st shelf level with the opening facing downwards. In-
sert the containers into the oven at a slight angle. Pour in the maximum amount
of water (650 ml) and select a cook time of 40 mins. at 96°C.
VIGOROUS STEAM table
Type of food
VIGOROUS STEAM
Water via water
drawer
ml
Tempe-
rature
°C
Oven level
Time in
mins.
Risotto 400 96 2 25-30
Rice (with liquid 1:1) 550 96 2 35-40
Cornmeal (polenta, with liquid 1:3) 650 96 2 40-50
Jacket potatoes, medium-sized 650 96 2 40-50
Boiled potatoes 550 96 2 30-40
Ratatouille 400 96 2 25-30
Brussels sprouts 550 96 2 30-35
Cauliflower, whole 700 96 2 40-45
Sauerkraut 700 96 2 50-60
Tomatoes, whole 250 96 2 15-20
Beetroot, whole 550 96 2 60-70
Kohlrabi/celery /fennel,
sliced
550 96 2 35-40
Uses, Tables and Tips6
The times given are for guidance only, they will vary depending upon size and number.
Courgettes, sliced 400 96 2 20-25
Carrots, sliced 550 96 2 30-35
Defrosting vegetables 550 60 2 30-35
Defrosting and cooking vegetables 550 96 2 30-35
Blanching vegetables 250 96 2 12-15
Blanching beans 250 96 2 20-22
Tender veal ham 1000 g 700 96 2 50-75
Smoked loin of pork 600-1000 g 700 96 2 45-55
Frankfurter / veal sausage 250 90 2 15-20
Warming meat loaf
in 1 cm slices
400 96 2 20-25
Trout, 170-300 g 400 85 2 15-25
Eggs, soft 200 96 2 8-12
Eggs, medium 200 96 2 10-15
Eggs, hard 200 96 2 15-20
Type of food
VIGOROUS STEAM
Water via water
drawer
ml
Tempe-
rature
°C
Oven level
Time in
mins.
7Uses, Tables and Tips
TRUE FAN and VIGOROUS STEAM in succession
By combining TRUE FAN and VIGOROUS STEAM one after the other and in the
case of VIGOROUS STEAM together meat, vegetables and accompaniments can
be cooked in the oven so that they are ready to serve at the same time.
• Start roasting the food to be roasted using the oven functionTRUE FAN.
• Put prepared vegetables and accompaniments in oven-proof dishes and place
in the oven with the roast.
• Start the VIGOROUS STEAM function and cook it all together until ready.
3 Before you can start the VIGOROUS STEAM function, the oven must have cooled
to a temperature of around 80°C. To cool the oven down more quickly, open the
oven door to the first position for approx. 15 mins.
TRUE FAN and VIGOROUS STEAM in sucession table
The times given are for guidance only, they will vary depending upon size and amount.
The core temperature in meat before switching to VIGOROUS STEAM should be 60-63°C.
Type of food
TRUE FAN
VIGOROUS STEAM
Max. water amount 650ml
Temp.
in °C
Meat
Time in
mins.
Meat and
accompaniments
Time in minutes
Oven
levels
Roast beef 1 kg,
Brussels sprouts, polenta
180 60-70 40-50
1
3
Roast pork 1 kg,
potatoes, vegetables,
gravy
180 60-70 30-40
1
3
Roast veal 1 kg,
rice, vegetables
180 50-60 30-40
1
3
Uses, Tables and Tips8
INTERVAL PLUS
The INTERVAL PLUS method of preparation is particularly suitable for foods with
a high moisture content and for defrosting and re-heating foods.
INTERVAL PLUS Cooking Table
Type of food
INTERVAL PLUS
(Max. water amount 250ml)
Temperature in
°C
Time
in mins.
Oven
level
Custard / flan in individual dishes
1)
1) continue for a further half an hour with the door closed
90 35-40 2
Baked eggs
1)
90 30-40 2
Terrine
1)
90 40-50 2
Thin fish fillet 85 15-25 2
Thick fish fillet
Small fish up to 350g
90 25-35 2
Whole fish
up to 1000g
90 35-45 2
9Uses, Tables and Tips
INTERVAL STEAM
This type of preparation INTERVAL STEAM is particularly suitable for roasting
large pieces of meat, for defrosting and heating already cooked, portioned food
as well as for baking bread, rolls, gratins and casseroles.
INTERVAL STEAM table
Cooking on more than one oven level
Cut up a whole roast before warming.
The times given are for guidance only, they will vary depending upon size and amount.
Type of food
INTERVAL STEAM
Amount of water to be added will depend on the
length of the cooking time
Temperature in
°C
Time
in mins.
Oven
levels
Reheating complete meal
6 plates, dia. 24 cm
110 15-20 1, 3 und 5
Roast pork 1000g 160-180 90-100 2
Roast beef 1000 g 160-180 120-150 2
Roast veal 1000g 180 80-90 2
Meat loaf, uncooked, 500g 180 30-40 2
Frankfurter / veal sausage 85 20-30 2
Smoked loin of pork 600-1000g
(soak for 2 hours)
160-180 60-70 2
Chicken 1000g 180-200 50-60 2
Duck 1500-2000g) 180 70-90 2
Goose 3000g 170 130-170 1
Fish fillets 85-90 20-30 2
Potato gratin,
Leek/potato gratin
160-170 50-60 2
Pasta bake 190 40-50 2
Lasagne 180 45-55 2
Misc. types of bread
500-1000g
180-190 50-60 2
Rolls 40-60g 180-210 25-35 3
Ready-to-bake rolls 30-40g 200 10-20 3
Ready-to-bake rolls 30-40g, frozen 200 15-25 3
Ready-to-bake baguettes 40-50g 200 10-20 3
Ready-to-bake baguettes 40-50g,
frozen
200 15-25 3
Uses, Tables and Tips10
Baking
Oven Function: TRUE FAN, MOIST FAN COOKING or CONVENTIONAL
Baking tins
• Dark metal and non-stick tins are suitable for CONVENTIONAL.
• Bright metal tins are also suitable for TRUE FAN and MOIST FAN COOKING.
Oven levels
• Baking with CONVENTIONAL is possible on one level.
• With TRUE FAN and MOIST FAN COOKING you can bake up to 3 baking trays at
the same time:
1 baking tray:
e.g. oven level 3
1 cake tin:
e.g. oven level 1
2 baking trays:
e.g. oven levels 1 and 3
3 baking trays:
oven levels 1, 3 and 5
11Uses, Tables and Tips
General instructions
• Insert the tray with the bevel at the front.
• You can also bake two cake tins next to each other on the oven shelf at the
same time. This only slightly increases the baking time.
3 When frozen foods are used the trays inserted may distort during cooking. This
is due to the large difference in temperature between the freezing temperature
and the temperature in the oven. Once the trays have cooled the distortion will
disappear again.
How to use the baking tables
The following tables give the required temperature settings, cooking times and
oven levels for a selection of dishes.
• The temperatures and baking times are a guide as they depend on the ingredi-
ents in the dough, the amount and the baking tin.
• For the first time we recommend setting a lower temperature and only if nec-
essary, for example if you want it to brown more or if the baking is taking too
long, select a higher temperature.
• If you cannot find any specific settings for one of your own recipes, look for
one that is most similar.
• When baking cakes on baking trays or in tins on more than one level, baking
time can be extended by 10-15 minutes.
• Moist cakes and pastries (e.g. pizzas, fruit flans, etc.) are baked on one level.
• Differences in the height of the items can cause differences in the degree of
browning at the beginning of the baking process. Please do not change the
temperature setting if this occurs. Differences in the degree of browning even
out during the baking process.
• Your new oven may bake or roast differently from your previous appliance. If
this is the case, adjust your normal settings (temperature, cooking times) and
oven levels to the recommendations in the tables below.
2 With longer baking times, you can switch the oven off about 10 minutes before
the end of the cooking time in order to use the residual heat.
Unless otherwise stated, the values given in the tables assume that cooking is
started with the oven cold.
Uses, Tables and Tips12
Baking table
Baking on one oven level
Type of
cake/pastry/biscuit/bread
Oven function
Oven
level
Temperature
°C
Time
Mins.
Baking in tins
Ring cake or brioche TRUE FAN 1 150-160 50-60
Sand cake/Rum and fruit
cake
TRUE FAN 1 140-160 60-80
Sponge cake TRUE FAN 1 140 30-40
Sponge cake CONVENTIONAL 1 160 30-40
Flan base - shortcrust pastry MOIST FAN
COOKING
3 170-180
1)
20-25
Flan base – sponge mixture MOIST FAN
COOKING
3 150-170 25-30
Covered apple tart CONVENTIONAL 1 170-190 50-60
Apple pie (2Ø20cm tins,
diagonally off set)
TRUE FAN 1 160 60-80
Apple pie (2Ø20cm tins,
diagonally off set)
CONVENTIONAL 1 180 60-80
Spicy flan (e.g. Quiche Lor-
raine)
TRUE FAN 1 160-180 45-55
Cheesecake CONVENTIONAL 1 170-190 80-90
Cakes/pastries/breads on baking trays
Plaited bun/ savarin MOIST FAN
COOKING
3 160-180 45-55
Christmas bread CONVENTIONAL 3 160-180
1)
50-60
Bread (rye bread)
- first
- then
CONVENTIONAL 1
230
1)
160-180
10
30-60
Cream puffs/eclairs CONVENTIONAL 3 160-170
1)
30-45
Swiss roll CONVENTIONAL 3 180-200
1)
10-20
Streusel cake (dry) MOIST FAN
COOKING
3 150-160 20-30
Butter cake /sugar yeast cake MOIST FAN
COOKING
3 180-200
1)
20-30
Butter plait TRUE FAN 3 170-180
1)
40-50
Fruit flan
(made with yeast dough/
sponge mixture)
2)
TRUE FAN 3 150 40-50
13Uses, Tables and Tips
Fruit flan
(made with yeast dough/
sponge mixture)
2)
CONVENTIONAL 3 170 40-50
Fruit flans made with short-
crust pastry
TRUE FAN 3 160-170 50-70
Flans with delicate toppings
(e.g. quark, cream, almond
slice)
CONVENTIONAL 3 160-180
1)
50-70
Pizza (with a lot of topping)
2)
TRUE FAN 1 180-200
1)
30-50
Pizza (thin crust) TRUE FAN 1 200-220
1)
15-25
Pitta bread TRUE FAN 1 200-220 10-20
Savoury Swiss tarts TRUE FAN 1 180-200 40-55
Fancy biscuits
Short pastry biscuits TRUE FAN 3 150-160 15-25
Piped biscuits TRUE FAN 3 140 25-35
Piped biscuits CONVENTIONAL 3 160
1)
20-30
Sponge biscuits TRUE FAN 3 160-170 15-25
Pastries made with egg
white, meringues
TRUE FAN 3 80-100 90-150
Macaroons TRUE FAN 3 100-120 60-90
Fancy biscuits with yeast
dough
MOIST FAN
COOKING
3 150-160 20-40
Puff pastries TRUE FAN 3 170-180
1)
20-30
Bread rolls TRUE FAN 3 180
1)
20-35
Bread rolls CONVENTIONAL 3 200
1)
20-35
Small cakes (20per tray) TRUE FAN 3 140
1)
20-30
Small cakes (20per tray) CONVENTIONAL 3 170
1)
20-30
1) Pre-heat oven
2) Use a plate or a drip pan
Type of
cake/pastry/biscuit/bread
Oven function
Oven
level
Temperature
°C
Time
Mins.
Uses, Tables and Tips14
Baking on more than one oven level
Type of baking
TRUE FAN TRUE FAN
Temperature
in °C
Time
Hours:
Mins.
Shelf positions from bottom
2 levels 3 levels
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs 1/4 --- 160-180
1))
1) Pre-heat the oven
0:35-0:60
Dry streusel cake 1/3 --- 140-160 0:30-0:60
Biscuits/small cakes/pastries/rolls
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
Biscuits made with yeast
dough
1/3 --- 160-170 0:30-0:60
Puff pastries 1/3 --- 170-180
1)
0:30-0:50
Rolls 1/4 --- 160 0:30-0:55
Small cakes (20per tray) 1/4 --- 140
1)
0:25-0:40
15Uses, Tables and Tips
Tips on baking
Baking results Possible cause Remedy
The cake is not browned
enough at the bottom
Wrong oven level Place cake lower in the oven
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high Use a slightly lower setting
Baking time too short Set a longer baking time
Baking times cannot be re-
duced by setting higher tem-
peratures
Too much liquid in the mixture Use less liquid
Pay attention to mixing times,
especially if using mixing ma-
chines
Cake is too dry Oven temperature too low Set oven temperature higher
Baking time too long Set a shorter baking time
Cake browns unevenly Oven temperature too high and
baking time too short
Set a lower oven temperature
and a longer baking time
Mixture is unevenly distributed Spread the mixture evenly on
the baking tray
Cake is not done within
the baking time given
Temperature too low Use a slightly higher oven setting
Uses, Tables and Tips16
Table FAN BAKING
Soufflés and au gratin dishes table
Type of baking Shelf position
Temperature
°C
Time
Mins.
Pizza (thin crust) 1 200 - 230
1)
1) Pre-heat the oven
15 - 20
Pizza (with a lot of topping) 1 180 - 200 25 - 35
Tarts 1 180 - 200 40 - 55
Spinach flan 1 160 -180 45 - 60
Quiche Lorraine 1 170 - 190 45 - 55
Quark flan, round 1 140 - 160 80 - 90
Quark flan on tray 1 140 - 160 50 - 60
Apple cake, covered 1 150 - 170 50 - 60
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread 1 230
1)
10 - 20
Puff pastry flan 1 160 - 180
1)
45 - 55
Flammekuchen (Pizza-like dish
from Alsace)
1 230
1)
15 - 25
Piroggen (Russian version of cal-
zone)
1 180 - 200
1)
15 - 25
Dish Oven function
Oven
level
Temperature
°C
Time
Mins.
Noodle soufflé
MOIST FAN
COOKING
1 170-190 45-60
Lasagne CONVENTIONAL 1 180-200 40-50
Gratinated
vegetables
1)
1) Pre-heat oven
ROTITHERM 1 170 20-30
Cheesy baguette
1)
ROTITHERM 1 160-170 20-30
Sweet soufflés
MOIST FAN
COOKING
1 170-190 40-60
Fish soufflés CONVENTIONAL 1 180-200 50-60
Stuffed vegetables ROTITHERM 1 160-170 40-60
Potato au gratin
MOIST FAN
COOKING
2 180-200 40-50
17Uses, Tables and Tips
Roasting
Oven function: CONVENTIONAL or ROTITHERM
Roasting dishes
• Any heat-resistant ovenware is suitable to use for roasting (please read the
manufacturer's instructions).
• Large roasting joints can be roasted directly in the roasting tray or on the
oven shelf with the roasting tray placed below it.
• For all lean meats, we recommend roasting these in a roasting tin with a
lid. This will 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.
3 Tips on using the roasting chart
The information given in the following table is for guidance only.
• We recommend cooking meat and fish weighing 1 kg and above in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recom-
mend placing some liquid in the roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during roasting.
This will give better roasting results.
• You can switch the oven off about 10 minutes before the end of the roasting
time, in order to utilise the residual heat.
Roasting table
Type of meat Quantity Ovenfunction
Shelf
position
Tempera-
ture
°C
Time
Hours mins.
Beef
Pot roast 1-1.5 kg
CONVEN-
TIONAL
1 200-250 2:00-2:30
Roast beef or fillet
per cm. of
thickness
- rare
per cm.
of thickness
ROTITHERM 1 190-200
1)
0:05-0:06
- medium
per cm.
of thickness
ROTITHERM 1 180-190 0:06-0:08
- well done
per cm.
of thickness
ROTITHERM 1 170-180 0:08-0:10
Uses, Tables and Tips18
Pork
Shoulder, neck, ham
joint
1-1.5 kg ROTITHERM 1 160-180 1:30-2:00
Chop, spare rib 1-1.5 kg ROTITHERM 1 170-180 1:00-1:30
Meat loaf 750 g-1 kg ROTITHERM 1 160-170 0:45-1:00
Porkknuckle
(pre-cooked)
750 g-1 kg ROTITHERM 1 150-170 1:30-2:00
Veal
Roast veal 1 kg ROTITHERM 1 160-180 1:30-2:00
Knuckle of veal 1.5-2 kg ROTITHERM 1 160-180 2:00-2:30
Lamb
Leg of lamb, roast
lamb
1-1.5 kg ROTITHERM 1 150-170 1:15-2:00
Saddle of lamb 1-1.5 kg ROTITHERM 1 160-180 1:00-1:30
Game
Saddle of hare, leg of
hare
up to 1 kg
CONVEN-
TIONAL
3 220-250
1)
0:25-0:40
Saddle of venison 1.5-2 kg
CONVEN-
TIONAL
1 210-220 1:15-1:45
Haunch of venison 1.5-2 kg
CONVEN-
TIONAL
1 200-210 1:30-2:15
Poultry
Poultry portions
200-250g
each
ROTITHERM 1 200-220 0:35-0:50
Half chicken
400-500g
each
ROTITHERM 1 190-210 0:35-0:50
Chicken, poulard 1-1.5 kg ROTITHERM 1 190-210 0:45-1:15
Duck 1.5-2 kg ROTITHERM 1 180-200 1:15-1:45
Goose 3.5-5 kg ROTITHERM 1 160-180 2:30-3:30
Turkey 2.5-3.5 kg ROTITHERM 1 160-180 1:45-2:30
Turkey 4-6 kg ROTITHERM 1 140-160 2:30-4:00
Fish (steamed)
Whole fish 1-1.5 kg
CONVEN-
TIONAL
1 210-220 0:45-1:15
1) Pre-heat the oven
Type of meat Quantity Ovenfunction
Shelf
position
Tempera-
ture
°C
Time
Hours mins.
19Uses, Tables and Tips
MEATPROBE Table
Food to be Cooked Meat Core Temperature
Beef
Rib steak or fillet steak rare
medium
well done
45 - 50 °C
60 - 65 °C
70 - 75 °C
Pork
Shoulder of pork, ham joint, neck 80 - 82 °C
Chop (saddle), smoked pork loin 75 - 80 °C
Meat loaf 75 - 80 °C
Veal
Roast veal 75 - 80 °C
Knuckle of veal 85 - 90 °C
Mutton / lamb
Leg of mutton 80 - 85 °C
Saddle of mutton 80 - 85 °C
Roast lamb, leg of lamb 70 - 75 °C
Game
Saddle of hare 70 - 75 °C
Leg of hare 70 - 75 °C
Whole hare 70 - 75 °C
Saddle of venison 70 - 75 °C
Leg of venison 70 - 75 °C
Uses, Tables and Tips20
SLOW COOK
Oven function: SLOW COOK
With the oven function SLOW COOK, meat becomes beautifully tender and re-
mains particularly succulent.
We recommend SLOW COOK for pieces of tender, lean meat and fish.
SLOW COOK is not suitable for pot roasts or fatty roast pork, for example.
The oven heats up to the selected or pre-set temperature. When this tempera-
ture is reached, an acoustic signal sounds. After that the oven automatically
switches to a lower temperature to continue cooking.
We recommend SLOW COOK ONE for smaller pieces of meat, e.g. steaks.
SLOW COOK TWO
is recommended for larger pieces of meat, e.g. fillet of beef.
3 When using the SLOW COOK oven function, always cook dishes uncovered
without a cover.
1. Sear the meat to be roasted in a pan on each side over a very high heat for
1-2 mins.
2. Place meat in a roasting dish or directly on the over shelf with a with a tray un-
derneath to catch the fat.
3. Place in the oven. Select oven function SLOW COOK, if necessary, select SLOW
COOK TWO using the button and cook until done (see Table).
Table: SLOW COOK
Food to be cooked
Weight
g
Setting Shelf position
Total time
mins.
Roast beef 1000-1500 SLOW COOK TWO 1 90-110
Fillet of beef 1000-1500 SLOW COOK TWO 3 90-110
Roast veal 1000-1500 SLOW COOK TWO 1 100-120
Steaks 200 - 300 SLOW COOK ONE 3 20-30
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
/