Oven User Manual

10
TABLE N°7
NATURAL CONVENTIONAL ELECTRIC OVEN COOKING TABLE
TEMP °C HEIGHT MINUTES
MEAT
PORK ROAST
225 3/4 60-80
BEEF ROAST (YOUNG STEER)
225 3/4 60-80
BEEF ROAST
250 3/4 50-60
VEAL ROAST
225 3/4 60-80
LAMB ROAST
225 3 40-50
ROAST BEEF
230 3/4 50-60
ROAST HARE
250 3/4 40-50
ROAST RABBIT
250 3 60-80
ROAST TURKEY
250 3 50-60
ROAST GOOSE
225 3 60-70
ROAST DUCK
250 3/4 45-60
ROAST CHICKEN
250 3/4 40-45
FISH
200-225 2 15-25
PASTRY
FRUIT PIE
225 2 35-40
TEA CAKE
175-200 2 50-55
BRIOCHES
175-200 2 25-30
SPONGE CAKE
220-250 2 20-30
RING CAKE
180-200 2 30-40
SWEET PUFF PASTRIES
200-220 2 15-20
RAISIN LOAF
250 2 25-35
STRUDEL
180 2 20-30
SAVOIA COOKIES
180-200 2 40-50
APPLE FRITTERS
200-220 2 15-20
SAZOIARDI SANDWICH
200-220 2 20-30
TOAST SANDWICH
250 3 5
BREAD
220 3 30
PIZZA
220 2 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°8
VENTILATED ELECTRIC OVEN COOKING TABLE
TEMP °C HEIGHT MINUTES
MEAT
PORK ROAST
160-170 2 70-100
BEEF ROAST (YOUNG STEER)
170-180 2 65-90
BEEF ROAST
170-190 2 40-60
VEAL ROAST
160-180 2 65-90
LAMB ROAST
140-160 2 100-130
ROAST BEEF
180-190 2 40-45
ROAST HARE
170-180 2 30-50
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 2 100-160
ROAST CHICKEN
180 2 70-90
FISH
160-180 2-3