User manual

ENGLISH 11
• If your roast is too dark on top or
underneath: the next time put it on
a higher or lower shelf, lower the
temperature and cook longer.
• Your roast is underdone? Cut it in slices,
arrange the slices on a baking tray with
the gravy and finish cooking it.
Grilling:
• Sparingly grease and flavour the food
before grilling it.
• Always use the drip pan to catch any
dripping from the meat during grilling.
Slide it in one of the levels underneath
the grill or place it at the bottom of
the oven. Always pour a little water in
the drip pan. It will prevent grease and
sauces from burning avoiding burnt
smells and smoke. Add more water
during cooking to compensate for
evaporation.
• Turn the food half way through
cooking.
• If you are grilling fatty poultry (goose)
pierce the skin so the fat can drip away.
Cooking/baking timetable: Right oven cavity
Foods
Weight
kg
Position of the oven
shelf from the bottom
Cooking by natural convection
Temperature in °C
Cooking Time in
minutes
MEAT LOAFS
Roasted Veal
Roastbeef
Roasted Pork
Roasted Lamb
1
1
1
1
1-2
1-2
1-2
1-2
200-225
200-225
200-225
200-225
100-120
40-50
100-120
100-120
GAME
Roast hare
Roast pheasant
Roast partridge
1
1
1
1-2
1-2
1-2
225 - Max
225 - Max
225 - Max
50-60
60-70
50-60
POULTRY
Roast chicken
Roast turkey
Roast duck
1
1
1
1-2
1-2
1-2
200-225
200-225
200-225
80-90
100-120
90-110
FISH
Roast fish
Casseroled fish
1
1
2
2
200
175
30-35
20-25
BAKED PASTA
Lasagne
Cannelloni
2,5
2,5
2
2
210-225
210-225
60-75
60-75
PIZZA 1 2 225 - Max 25-30
BREAD 1 2 225 - Max 20-25
PASTRIES
Biscuits in general
Shortcrust pastry
Victoria sponge
0,8
2
2
2
190
200
200
15
20
40-45
CAKES
Angel cake
Fruit cake
Chocolate cake
0,8
0,8
0,8
2
2
2
190
200
200
52
65
45
The values given in the tables (temperatures and cooking times) are approximate and
may vary according to each person’s cooking habits. This table gives cooking times on
only one shelf.