Operation Manual

40
Steaks 4 800 4 max 10 8
Chops 4 600 4 max 12 8
Sausages 8 500 4 max 10 6
Chicken (cut in pieces) 6 800 3 max 30 20
Kebabs 4 700 4 max 12 10
Chicken (breast) 4 400 4 max 13 10
Tomatoes 8 500 4 max 12 
Fish (fillets) 4 400 4 max 8 6
Sandwiches 4  4 max 8 
Toast 4  4 max 2~3 1
temp.
Cakes
Whipped up kneading 2 180 45 ~ 60
Leavened kneading 2 180 20 ~ 35
Shortbread dough 2 180 20 ~ 30
Butter-milk cheese cake 1 175 60 ~ 80
Apple cake 1 180 40 ~ 60
Strudel 2 175 60 ~ 80
Jam-tart 2 180 45 ~ 60
Small cakes 2 180 15 ~ 25
Biscuits 2 180 10 ~ 20
Meringues 2 100 90 ~ 120
Bread and Pizza
1000 White bread 1 200 45 ~ 60 1 piece
500 Rye bread 2 200 30 ~ 45 In bread pan
500 Bread rolls 2 200 20 ~ 35 8 rolls
250 Pizza 1 220 20 ~ 35 In baking pan
Flans
Pasta flan 2 200 40 ~ 50
Vegetable flan 2 200 45 ~ 60
Quiches 2 200 35 ~ 45
Lasagne 2 200 45 ~ 60
Meat
1000 Beef 2 200 50 ~ 70 On grid
1200 Pork 2 200 100 ~ 130 On grid
1000 Veal 2 200 90 ~ 120 On grid
1500 English roast beef 2 220 50 ~ 70 On grid
1200 Lamb 2 200 110 ~ 130 Leg
1000 Chicken 2 200 60 ~ 80 Whole
4000 Turkey 2 200 210 ~ 240 Whole
1500 Duck 2 175 120 ~ 150 Whole
3000 Goose 2 175 150 ~ 200 Whole
1200 Hare 2 200 60 ~ 80 Cut in pieces
Fish
1000 Whole 2 200 40 ~ 60 2 fishes
800 Fillets 2 200 30 ~ 40 4 fillets
Traditional Cooking
NOTES
WEIGHT
(GR.)
Cooking
time
minutes
Traditional cooking
TYPE OF DISH
Level
4
3
2
1
°C
Grilling
Upper
side
°C
temp.
PIECES WEIGHT
Quantity
Cooking time
(minutes)
Lower
side
Grilling
TYPE OF DISH
Level
4
3
2
1
Remarks: Cooking times do not include preheating, so we advise you, particularly for cakes, pizzas and bread, to
preheat the oven for approximately 10 minutes.
Cooking Tables