24
Cooking chart
*
Depending on model
Meat
Roast pork (1kg)
200
2
180
2
60
Roast veal (1 kg)
200
2
180
2
60-70
Roast beef rare (1kg)
240
2
45-60
Lamb (leg, shoulder 2.5 kg)
220
1
220
200
2
45
Poultry (1kg)
200
2
220
180
2
210
3
45
Large pieces of poultry
200
2
60-90
Chicken thighs
220
3
210
3
30-40
Pork chops
210
3
30-40
Veal ribs
210
3
20-30
Beef ribs rare (1kg)
210
3
210
3
20-30
Mutton ribs
210
3
20-30
Fish
Small fish
275
4
15-20
Medium fish (1kg to 1.5kg)
200
3
180
3
30-35
Fish fillets
220
3
200
3
15-20
Vegetables
Gratins (precooked ingredients)
275
2
15
Potato gratin
200
2
180
2
45
Lasagne
200
3
180
3
45
Stuffed tomatoes
170
3
160
2
30
Pastries
Sponge cake
150
3
35
Swiss roll
220
3
15-20
Brioche
170
1
210
35-45
Brownies
180
2
175
3
20-25
Cake - Pound cake
180
1
180
1
45-50
Clafoutis
200
2
180
3
30-35
Creams
165
2
30-40
TYPE OF FOOD
LEVEL
LEVEL
LEVEL
LEVEL
LEVEL
LEVEL
min.
*
*
*
*
*
*
24
Summary of Contents for BOP2432X
Page 1: ...BVCert 6011825 INSTRUCTIONS UTILISATEUR FR FOUR FR EN CS ES PL CZ2100057_04...
Page 27: ...BVCert 6011825 U IVATELSK P RU KA CS TROUBA FR EN CS ES PL...
Page 53: ...BVCert 6011825 USER INSTRUCTIONS EN OVEN FR EN CS ES PL...
Page 79: ...BVCert 6011825 MANUAL DE USUARIO ES HORNO FR EN CS ES PL...
Page 105: ...BVCert 6011825 INSTRUKCJA OBS UGI PL PIEKARNIK FR EN CS ES PL...
