16
Cooking table
NB:
The indications given in the table are the result of cooking tests carried out by a team of professional chefs. They are given only
as a guide and can be changed according to personal tastes.
Selection knob
setting
Type of food
Weight
(kg)
Shelf position
Preheating
time (min.)
Thermostat
knob setting
Duration
(min.)
Roast pork
Omelettes
Cod-gilthead-turbot
Bread rolls
Pies
Freshwater fish
Polenta with sauce
Cheesecakes
1
1.5
1
1
1
1.5
0.5
1.5
3
2
3
2-4 cont.
2
3
2
2
9.5
10.5
9.5
9.5
10.5
10.5
9.5
9.5
180 °C
200 °C
180 °C
175 °C
200 °C
200 °C
180 °C
180 °C
65-75
25-30
15
25-30
40-45
35-40
25-30
25-30
Roast pork
Baked rabbit
Crescia Marchigiana (quick flat
bread)
Baked crayfish
Cod-gilthead-turbot
Bread rolls
Fruit tarts
Meat & veg pies
1
1
1
0.5
2
2
1.5
2
3
2
2
3
2-4 cont.
2-4 cont.
2
3-5 cont.
9
9.5
10
10
7.5
9
9
9
180 °C
190 °C
200 °C
200 °C
150 °C
180 °C
175 °C
180 °C
60-70
55-65
25-30
30-40
25-30
25-30
30-35
40-45
Chicken breast
Veal slices
Roast beef
Tuna steaks
Swordfish fillets
Crayfish
Meringues
Butter biscuits
Raised cakes
Almond pies
1
1
1
1
1
1
0.8
1
0.8
1
2 or 3
2
3
2
3
2
2
2
2
2 or 3
To speed
up preheating
time, use the
Fan Cooking
function.
170 °C
180 °C
170 °C
160 °C
160 °C
180 °C
90 °C
160 °C
170 °C
160 °C
20
20
60
20
20
30
120
30
40
35
Tortellini au gratin
Potato dumplings
Swordfish
Mussels
Scallops
Roast potatoes
Cannelloni
0.5
0.5
0.5
1
1
0.5
1
3
3
5
4
4
4
3
To speed
up preheating
time, use the
Fan Cooking
function.
Max
Max
200 °C
Max
200 °C
200 °C
Max
25-30
25-30
12-15
10-12
10-12
18-20
25-30
Chicken wings
Chops
Scallops
Roast potatoes
Freshwater fish
Tomatoes au gratin
Eel kebabs
Turkey kebabs
1
0.8
0.5
1
1
0.4
0.5
0.5
4 or 5
3
3 or 4
3
3 or 4
2 or 3
3
4
7
7
7
7
7
7
7
7
Max
Max
Max
Max
Max
Max
Max
Max
25-30
25-30
14-16
25-30
25-30
25-30
25-30
25-30
Chicken legs
Spare-ribs
Guinea fowl (pieces)
Gilthead en papillote
Chicken (pieces)
Quails
Sausages
Vegetables
1
0.5
1.2
1
1.5
0.8
1
1
4 or 5
4
4
3
3
4
4
4 or 5
9.5
14
14
8
14
14
14
14
220 °C
200 °C
200 °C
200 °C
200 °C
200 °C
200 °C
200 °C
25-30
40-45
30-35
20-25
35-40
30-35
20-25
10-15
Summary of Contents for SG 62 M
Page 3: ...Fig 4a 4b Fig 4a Fig 4b Fig 5a Fig 5b Fig 5a Fig 5b...
Page 50: ...49 RU 40 5 Franke 50 6 D Franke 52 Franke D 50 C Max 260 C D 50 C Max 260 C 2...
Page 51: ...50 D 50 C Max 260 C D 50 C Max 260 C D Max 260 C 9 Franke Franke D Max 200 C 1 120 0 00 B...
Page 54: ...53 RU 2a 2b 2c 180 CLEAN TEMPERED GLASS 3 3b 3c B 60...
Page 55: ...54 Franke A 300 C 220 240 50 60 15 E14 Art S N A...
Page 56: ...55 RU 4 100 C 4 4 4 5a R 5b FRANKE III a 16 A b c d e f 3 x 1 5 2 H05VV F g FRANKE 60 P...
Page 58: ...Franke S p A via Pignolini 2 37019 Peschiera del Garda VR www franke it 991 0196 358...
