8
COOKING TABLE
RECIPE
FUNCTION PREHEAT. TEMPERATURE
(°C)
COOK TIME
(Min.)
LEVEL AND
ACCESSORIES
Leavened cakes
PASTR
-
160-180
30-90
2/3
Yes
160-180
30-90
4
1
Filled pies
(cheesecake, strudel, apple pie)
PASTR
-
160–200
30 - 85
3
Yes
160–200
35-90
4
1
Biscuits/tartlets
PASTR
-
170 – 180
15 - 45
3
Yes
160-170
20-45
4
1
Yes
160-170
20-45 ***
5
3
1
Choux buns
Yes
180-200
30-40
3
Yes
180-190
35-45
4
1
Yes
180-190
35-45 ***
5
3
1
Meringues
Yes
90
110-150
3
Yes
90
130 - 150
4
1
Yes
90
140-160 ***
5
3
1
Pizza
(Thin, thick, focaccia)
PIZZA
-
220 - 250
20-40
2
Yes
220 - 240
20-40
4
1
Yes
220 - 240
25-50 ***
5
3
1
Bread loaf
1 kg
BREAD
-
180 - 220
50 - 70
2
Rolls
BREAD
-
180 - 220
30 - 50
2
Bread
Yes
180-200
30 - 60
4
1
Frozen pizza
PIZZA
Yes
250
10 - 15
3
Yes
250
10 - 20
4
1
Savoury pies
(vegetable pie, quiche lorraine)
Yes
180-190
40-55
2 / 3
Yes
180-190
45 - 60
4
1
Yes
180-190
45-70 ***
5
3
1
Vols-au-vents/puff pastry
crackers
Yes
190-200
20-30
3
Yes
180-190
20-40
4
1
Yes
180-190
20-40 ***
5
3
1
Lasagne/soufflé
CASSE
-
190-200
40 - 65
3
Baked pasta/cannelloni
CASSE
-
190-200
25 - 45
3
Lamb/veal/beef/pork
1 kg
MEAT
-
190-200
60 - 90
3
