Barazza 1FEVP ENO Series, Instruction Manual

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TIPO PIETANZA FOOD TYPE
Durata/
Cooking
time
Temperature
Livello/
Level
Aria/Air
Cuore/
Core
Primi piatti First courses
Lasagne (0,5 kg) Lasagne (0,5 kg) 50' 160°C - 2
Cannelloni (0,5 kg) Cannelloni (0,5 kg) 45' 180°C - 2
Verdure Vegetables
// D50#$) S6D;&"T *//* .D50#$)$S6D;&"T
50'÷60' 170°C - 2
Pesce Fish
)/$ DĪ' //*$/-*/S6D;&"T )/ 3DĪ'' /*!/-*0/S6E;&"T 25' 180°C - 3
Filetto di salmone (0,5 kg) Fillet of salmon (0.5 kg) 30' 190°C - 2
Filetto di tonno, cefalo (0,5 kg) Fillet of tuna, mullet (0.5 kg) 25'÷35' 180°C - 2
-**//$$+)$Ī5$*)
Bread products
*$.'/D+)5 -*//$
(0,25 kg)
Salted focaccia, folded
./0ħ +$55S6E8;&"T
20' 210°C - 2
Pane (0,25 kg) Bread (0.25 kg) 25' 220°C - 2
$55S6D8;&"T $55S6D8;&"T 15'+10' 230°C - 2
Torta salata (0,25 kg) Pies (0.25 kg 35' 200°C - 2
Dolci Cakes
Crostata (0,25 kg) Tart (0.25 kg) 20' 170°C - 2
Torta di mele, Torta
Margherita (0,25 kg) Apple cake, Sponge cake
(0.25 kg)
35'÷40' 170°C - 1-2
Biscotti, Focaccina (0,25 kg)
Biscuits, Small focaccia
(0.25 kg)
15' 170°C - 2
Plum cake (0,25 kg) Plum cake (0.25 kg) 60' 170°C - 2
Carni Meat
Maiale arrosto (1 kg) Roast pork (1 kg) 90' 170°C
75°C
80°C
2
Vitello, agnello arrosto (1 kg) Roast lamb, veal (1 kg) 90'÷100' 190°C 2
Pollame arrosto (1 kg) Roast chicken (1 kg) 60' 190°C 2
Polpettone (1 kg) Meatloaf (1 kg) 70' 180°C 2
Costicine (1 kg) Ribs (1 kg) 25'+15' 200°C - 4
14
COOKING SUGGESTIONS TABLE
The following table is approximate: the cooking times
(4 ħ / 4(0'/$+' !/*-.E
If the cooking is being carried out on several levels
simultaneously, the cooking times can be increased by
about 15 minutes.
23
TABELLA CONSIGLI PER COTTURE
La seguente tabella è indicativa: i tempi di cottura
+*..*)* .. - $)ī0 )5/$!//*-$(*'/ +'$$E
'.*$*//0- .0+$Ė'$1 ''$*)/ (+*-) ( )/ D$
tempi potrebbero allungarsi di circa 15 minuti.