Page
10
Version 1.0
Oct 2014
Cooking Time
The table shows some examples for the adjustment of the thermostat and of the cooking time.
The cooking times can vary according to the type of food, its homogeneity and volume.
REMARK:
·For the beef, veal, pork and turkey roasts, with bones or rolled, add about 20 minutes to the times shown in
the table.
·The suggested shelf number allows you to cook at multiple levels, whereby shelf 1 is at the bottom level.
·The times indicated in the table refers to the cooking of one dish only; for multiple dishes, the cooking times
should be increased by 5-10 minutes.
Food
Qty.Kg
Shelf No.
Temp.
℃
Pre-heat time in
minutes
Time in
min.
Veal cutlet
1
3
250
5
8--10
Lam cutlet
1
3
250
5
12--15
Liver
1
3
250
5
10--12
Chopped meat
roulades
1
3
250
5
12--15
Veal heart
1
3
250
5
12--15
Roast in the net
1
3
250
5
20--25
Half-chicken
1
3
250
5
20--25
Fish filet
1
3
250
5
12--15
Stuffed tomatoes
1
3
250
5
10--12
Grilling
The 1st guide rail is understood as being the lowest position. It is recommended to set 175
°
C in grill mode.
Food
Qty (kg)
Oven Shell
Time in min.
Chops
0.5
3
rd
guide rail
25
Sausages
-
2
nd
guide rail
15
Chicken
1
1st guide rail
60
Veal on the spit
0.6
-
60
Chicken on the spit
1
-
60
Nature of food
Shelf No.
Oven Temp.°C
Time Minutes
General
2
220--250
Relative to Qty
Long-cooking roast
2
225--250
50--60
Fowl (duck)
1
210--250
150--180
Poultry
2
225--250
50--60
Game
1
200--225
Relative to Qty
Fish
1
180--200
20--25
Pastries
1
160--200
60--70
