manual

11
TABLE N°8
NATURAL CONVENTIONAL ELECTRIC OVEN COOKING TABLE
TEMP °C HEIGHT MINUTES
MEAT
PORK ROAST 225 4/5 60-80
BEEF ROAST (YOUNG STEER) 225 4/5 60-80
BEEF ROAST 250 4/5 50-60
VEAL ROAST 225 4/5 60-80
LAMB ROAST 225 4 40-50
ROAST BEEF 230 4/5 50-60
ROAST HARE 250 4/5 40-50
ROAST RABBIT 250 4 60-80
ROAST TURKEY 250 4 50-60
ROAST GOOSE 225 4 60-70
ROAST DUCK 250 4/5 45-60
ROAST CHICKEN 250 4/5 40-45
FISH
200-225 3 15-25
PASTRY
FRUIT PIE 225 3 35-40
TEA CAKE 175-200 3 50-55
BRIOCHES 175-200 3 25-30
SPONGE CAKE 220-250 3 20-30
RING CAKE 180-200 3 30-40
SWEET PUFF PASTRIES 200-220 3 15-20
RAISIN LOAF 250 3 25-35
STRUDEL 180 3 20-30
SAVOIA COOKIES 180-200 3 40-50
APPLE FRITTERS 200-220 3 15-20
SAZOIARDI SANDWICH 200-220 3 20-30
TOAST SANDWICH 250 4 5
BREAD 220 4 30
PIZZA 220 3 20
USING THE VENTILATED ELECTRIC OVEN (left oven)
When using the oven for the first time it should be operated for a maximum of 30 minutes at a temperature of about 250°
to eliminate any odours generated by the internal insulation.
Before cooking, allow the oven to reach the desired temperature setting waiting for the orange light to turn off. This type
of oven is equipped with a circular element around which a fan has been installed that creates forced-air circulation in the
horizontal direction. Thanks to this type of operation, the ventilated oven can be used for different types of cooking at the
same time, without changing the taste of each food. Only some models are equipped with a removable metallic filter
applied to the rear screen which collects the fat while a roast is cooking. Therefore, it is recommended to remove this fat
periodically, washing the screen with soapy water and rinsing thoroughly. To remove the metallic filter just apply slight
pressure toward the top on the tab indicated by the arrow. Hot-air circulation guarantees a uniform distribution of heat.
Pre-heating the oven is not necessary, but for very delicate pastries, it is recommended to heat the oven before inserting
the trays.
The ventilated conventional system partially changes the various notions about traditional cooking. Meat no longer needs
to be turned while it is cooking and the rotisserie is no longer needed to cook a roast on the spit. Just put the meat
directly on the shelf.
TABLE N°9
VENTILATED ELECTRIC OVEN COOKING TABLE
TEMP °C HEIGHT MINUTES
MEAT
PORK ROAST 160-170 3 70-100
BEEF ROAST (YOUNG STEER) 170-180 3 65-90
BEEF ROAST 170-190 3 40-60
VEAL ROAST 160-180 3 65-90
LAMB ROAST 140-160 3 100-130
ROAST BEEF 180-190 3 40-45
ROAST HARE 170-180 3 30-40
ROAST RABBIT 160-170 3 80-100
ROAST TURKEY 160-170 3 160-240
ROAST GOOSE 160-180 3 120-160
ROAST DUCK 170-180 3 100-160
ROAST CHICKEN 180 3 70-90