Installation Instructions

COOKING CHART
STATIC STATIC FUNCTION+FAN
Food
Level
(from the
bottom)
Tempera-
ture
(°C)
Cooking
time
(minutes)
Tempera-
ture
(°C)
Level
(from the
bottom)
Cooking
time
(minutes)
Meat
Lamb (1,5 kg) 2 200 90-120 180 2 80-110
Goat (1,5 kg) 2 200 90-120 180 2 80-110
Mutton (1,5 kg) 2 200 90-120 180 2 80-110
Veal (1,5 kg) 2 180 90-120 170 2 80-110
Beef (1 kg) 2 180 90-120 170 2 80-110
Pork (1 kg) 2 180 100-130 170 2 90-120
Rabbit (1,5 kg) 2 180 100-110 170 2 90-120
Chicken (1 kg) 2 200 65-75 200 2 65-75
Turkey (3 kg) 2 180 180-200 180 2 180-200
Goose (2 kg) 2 180 140-160 180 2 140-160
Duck (1,5 kg) 2 180 90-120 180 2 90-110
Fish (~ 1 kg)
Gilthead 2 180 45-55 170 2 45-55
Bass 2 180 60-80 170 2 60-80
Salmon 2 180 60-80 170 2 60-80
Tuna 2 180 60-80 170 2 60-80
Trout 2 180 45-55 170 2 45-55
Fish cutlets (kg. 1)
Swordfish 2 170 35-45 170 2 35-45
Tuna 2 170 35-45 170 2 35-45
Salmon 2 170 35-45 170 2 35-45
Cod 2 170 35-45 170 2 35-45
VEGETABLES
Stuffed peppers 2 180 50-70 170 2 50-70
Stuffed tomatoes 2 180 50-70 170 2 50-70
Baked potatoes 2 180 40-50 180 2 40-50
Raw vegetables au gratin 2 180 40-50 180 2 40-50
Sweets etc.
Raising cakes 2 150 35-45 150 2 35-45
Cake with filling
(fruit - cheese)
2 160 60-80 160 2 60-80
Tarts 2 170 30-40 170 2 30-40
Apple strudel 2 180 40-50 180 2 40-50
Biscuits 2 140 20-35 140 2-4 20-35
Choux pastry 2 150 30-40 150 2-4 30-40
Pies 2 160 50-60 160 2 50-60
Bread 2 180 30-40 180 2 30-40
pizza 2 225 10-15 225 2 10-15
Lasagna 2 180 35-45 180 2 35-45
Vol-au-vents 2 180 15-25 180 2-4 15-25
Soufflès 2 160 40-50 160 2 40-50
GRIL TURBOGRIL
N.B.:
Cooking times and temperatures are approximate only.
Food
Temperature
(°C)
Level
(form the
bottom)
Cookin-
gTime
(Mins.)
Temperature
(°C)
Level
(form the
bottom)
Cookin-
gTime
(Mins.)
Sirloin steak 200 4 25-35 225 3 20-30
Cutlets 200 4 20-30 225 3 15-25
Sausages 200 4 25-35 225 3 20-30
Pork chops 200 4 20-30 225 3 15-25
Fish 200 4 20-30 220 3 15-25
Chicken drumstick 200 4 30-40 200 3 30-40
Kebabs 200 4 25-35 200 3 25-35
Spare ribs 200 4 35-45 200 3 35-45
Chicken halves 200 3 45-55 200 3 45-55
Whole chicken - - - 200 3 60-70
Roast (pork, beef, veal) (~ 1kg) - - - 175 2 90-100
Duck - - - 180 2 90-120
Leg of lamb - - - 200 2 80-100
Roast Beef - - - 200 2 40-60