Gaggenau EB 388 Instruction Manual
Also see for EB 388: Assembly instructionsOperating instructions
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Contents
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12GameLeg of roe venison 175-200 2nd from thebottom01:30-01:40 (80-85 °C)Wild boar 175-200 2nd from thebottom01:30 -01:40 (80-85 °C)PoultryPoultry 180 2nd from thebottom01:00 (90 °C)FishFish fillet 200-225 2nd from thebottom00:30-00:50Fish (1.5-2 kg) 200 2nd from thebottom00:30-00:50* We recommend that you reduce the temperature to the value shown here after approx. 20 minutes.Dishes Hot air (temp.°C)Top and bot-tom heat(temp. °C)Slide-in shelf Recommended cookingtime (approx. h:min)(core temperature)Own |
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