User manual
ELECTRIC IN BUILT OVEN | CARIBE 76 ELÉCTRICO
15
11. STATIC OVEN COOKING
Type of dish
Temperature
Cooking
time
Type of dish
Temperature
Cooking
time
Pastries and cakes
(
℃
)
minutes
Meat
(
℃
)
hours
Fruit pie
Meringues
Sponge cake
Angel cake
Madeira cake
Chocolate cake
Flat sweet loaf
Puffs
Flaky pastry biscuits
Mille feuilles
Short pastry
130
130
150
160
160
170
170
200
200
200
200
60-70
30-40
20-30
40-50
40-50
30-40
40-50
15-20
15-20
15-20
15-20
Turkey (4-8 kg)
Goose (4-5 kg)
Duck (2-4 kg)
Capon (2 1/2-3 kg)
Braised beef (1-1 1/2 kg)
Leg of lamb
Roast hare (2 kg)
Roast pheasant
Chicken(1-1 1/2 kg)
Fish
200
Minutes
15-25
12. GRILLING
Type of dish
Cooking time (minutes)
Position of shell
Chops (0.5 kg)
Sausages
Grilled chicken (1 kg)
Veal on the spit (0.6 kg)
Chicken on the spit (1 kg)
min. 25
min. 15
min. 60
min. 60
min. 60
3
rd
guide rail
2
nd
guide rail
1
st
guide rail
-
-
Cooking times may vary according to the nature of the foods, their homogeneity and
their volume. When cooking a certain food for the first time, it is advisable to choose
the lowest values in the cooking time range given in the table and then increase
them if necessary.
The 1
st
guide rail is understood as being the lowest position.
