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Chart for Convection Cooking:
Temperature
Use
40°C
Fermentation
100°C
Pavlova
110°C
Meringues
120°C
Slow Drying Herbs
130°C
Large Rich Fruit Cakes, Casseroles
140°C
150°C
To start Rich Fruit Cakes(then reduce)
160°C
170°C
Gingerbread, Biscuits, Shortbread, Small Tarts
180°C
Souffle, Stuffed Aubergines
190°C
200°C
210°C
220°C
Lemon Meringue Pie, Mince Pies, Treacle Tarts, Stuffed Chicken, Roulades,
Choux Pastry, Scones, Bread, Sausages Rolls, Vol-au-Vents, Roast Potatoes,
Yorkshires
230°C
240°C
250°C
Some Biscuits e.g. Cheese and Almond biscuits
Chart for Combination Cooking:
Item
Combination Setting
Cooking Time
POULTRY
Chickens (up to 2.8 k
g
)
Chicken Pieces (1 to 1.5 k
g
)
Turkey (2 to 4 k
g
)
Duck (1.5 to 2.5 k
g
)
6
6
5
5
15 to 17 min. / 500
g
Approx.
2
/
3
conventional cooking time
15 to 17 min. / 500
g
15 to 18 min. / 500
g
BEEF ROASTS
Rib, Boneless Rib, Top Sirloin
Rare
Medium
Well
Rump, Eye of Round
(High Quality)
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (1
1
/
2
to 2 k
g
)
Chuck (Turn meat over
after 1 hour of cooking)
5
5
5
5
5
5
5
5
1
1
11 to 14 min. / 500
g
14 to 16 min. / 500
g
18 to 20 min. / 500
g
12 to 15 min. / 500
g
13 to 18 min. / 500
g
18 to 20 min. / 500
g
16 to 18 min. / 500
g
22 to 24 min. / 500
g
1
1
/
2
to 2 hrs. total
1
1
/
2
to 2 hrs. total
LAMB ROASTS
4
18 to 20 min. / 500
g
METALOAVES
1
25 to 30 min. / 500
g
CASSEROLES
1
Approx.
2
/
3
conventional cooking time
NN-CD997SKT.indb 12
6/13/2016 2:06:22 PM
