Fulgor Milano OVP6-11, Manual

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GUIDANCE TEMPERATURE AN TIME SCHEDULE FOR COOKING
FOOD Mode
Rack position
(from the bottom)
Traditional cooking system Hot-air cooking system
Temperature °C
Cooking time
in minutes
Temperature °C
Cooking time in
minutes
Poork,calf (roast) etc. 2nd 200 ÷ 225 100÷ 150 175 ÷ 180 90 ÷ 120
Fillet, roastbeef 2nd 200 ÷ 240 60 ÷ 90 210 ÷ 225 40 ÷ 70
Poultry (gose, duck,
turkey, chicken)
whole (4)
1st or 2nd 200 ÷ 240 60 ÷ 180 180 ÷ 220 90 ÷ 150
Chicken
quarter, thigs,
hamburger,steak
2nd or 3rd -- -- 200 ÷ 230
10 ÷ 30
per ogni lato
Game (4) 2nd 210 ÷ 230 80 ÷ 100 180 ÷ 200 60 ÷ 100
Fish 2nd 180 ÷ 190 35 ÷ 45 175 ÷ 180 25 ÷ 45
Cakes 2nd 170 ÷ 200 35 ÷ 60 165÷ 190 30 ÷ 60
Biscuits 2nd 170 ÷ 200 10 ÷ 20 170 ÷ 190 10 ÷ 15
Pizza 2nd 210 ÷ 240 15 ÷ 20 200 ÷ 210 10 ÷ 12
Pizza multilevel
2nd & 3rd or
2nd and 4th
-- -- 200 ÷ 210 15 ÷ 20
Bread toast 3rd L2 3 ÷ 7 -- --
Warning for hot-air cooking - Position of pans:
- For cooking on 1 plane make use on 2nd holder from the bottom (using
)
- For cooking on 2 planes make use of 2nd - 4th holders from the bottom (using
)
- For cooking on 3 planes make use of 2nd - 3th and 4th holders from the bottom
(using
)
- (4) The time depends of poultry dimension, (40 ÷ 45 mins for kg).
IMPORTANT: The cooking times are considered with oven preheated.
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