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Start cooking of red meat in a high temperature, so
reduce it to finish cooking the inside. The cooking
temperature of white meat can be moderate
from the beginning to the end. The cooking can
be checked sticking meat with a fork; if it is firm,
means it is cooked. Red meat must be removed
from the refrigerator one hour in advance to do not
harden with the sudden change of temperature.
Place the roast in the oven in suitable recipients
with low edge (a recipient with high edge difficult
heat input), or directly over the shelf, putting a
large cake form on the bottom shelf to collect fat
and splashes.
After cooking, it is advisable to wait at least 15
minutes before cutting the meat so that the sauce
does not drain. Before being served, the dishes
can be kept in heat oven at minimum temperature.
Data tables are indicative only. The experience, different eating habits
and personal taste, will suggest changes to be made.
It is necessary to perform a preheating of at least 10 minutes at
maximum temperature. After placing the food in the oven, count more
6 minutes to set the desired temperature.
Times and Temperatures Table (small oven)
Models 56TBE and 56TXE
Oven Cooking
Candies
Temperature ºC
Time (minutes)
Medium cake
Ricotta pie (2kg)
230
255
30
60
Pasta
Temperature ºC
Time (minutes)
Frozen pizza
Frozen cheese bread (20
unit)
230
255
20
30
Fish
Temperature ºC
Time (minutes)
Salmon fillet (1.5 kg)
280
70
Meat
Temperature ºC
Time (minutes)
Pork loin (1.5 kg)
Beef ribs (1.5 kg)
280
280
120
160
