Operation Manual

40
COOKING TABLES
OVEN COOKING TABLE
Note :
Cooking temperatures and times are given as an indication only.
Food Function Preheating
(1
st
thermostat)
Runner position
(from bottom)
shelf
Temperature
(°C)
Cooking
time
(minutes)
MEAT
Beef, pork, veal roast Static X 2 180-210 70-90
(1 kg.) Fan 2 170-190 70-90
Chicken, rabbit, duck Static X 2 180-210 55-75
(~1 kg.) Fan 2 190-210 55-75
Mutton, goat, lamb Static X 2 180-210 70-90
(~1 kg.) Fan 2 170-190 70-90
Goose Static X 1 190-210 100-120
(~2 kg.) Fan X 1 200-210 100-120
WHOLE FISH (from ~0.8 to 1 kg.)
Gilthead, trout, salmon
Static X 2 170-180 45-55
Fan 3 170-180 45-55
FISH FILLETS (from ~0.5 to 0.7 kg.)
Swordfish, tuna, cod
Static X 2 170-180 35-45
Fan 170-180 35-45
VEGETABLES
Stuffed peppers
Static X 2 160-170 40-50
Fan 160-170 40-50
Stuffed tomatoes
Static X 2 160-170 55-65
Fan 2 160-170 55-60
Roast potatoes
Static X 2 200-210 55-65
Fan 2 190-200 50-60
CAKES etc.
Raised cake Static X 2 150-170 35-45
(Angel cake) Fan X 2 150-160 30-40
Cake with filling Static 2 165-175 60-70
(cheese) Fan 2 150-160 60-70
Large jam tart
Static X 2 170-180 35-45
Fan 2 160-170 35-45
Strudel
Static 2 150-170 35-45
Fan 2 150-160 35-45
Biscuits
Static X 2 150-160 15-25
Fan 2 150-160 15-20
Choux pastry
Static X 2 160-170 30-40
Fan 2 150-160 25-35
Savoury pies Static X 2 160-170 40-50
(Quiche Lorraine) Fan 2 160-170 40-50
Lasagne
Static X 2 170-180 40-50
Fan 2 170-180 40-50
Pizza
Static X 2 220-250 15-20
Fan X 2 200-210 15-20
Cake with filling Static X 2 160-170 40-50
(pineapple, peach) Fan X 2 150-160 35-45
Meringues
Static X 2 80-100 160-170
Fan 2 80-100 160-170
Soufflé
Static X 2 150-170 55-65
Fan X 2 150-160 50-60