Instructions for the user
51
12.3 Cooking tables:
FUNCTION
LEVEL FROM
BELOW
TEMP. °C
TIME IN
MINUTES
FIRST COURSES
LASAGNE
Static
1
220 - 230
50 - 60
OVEN-BAKED PASTA
Static
1
220 - 230
40
MEAT
ROAST VEAL
Vent.-ass. static
2
180 - 190
70 - 80
LOIN OF PORK
Vent.-ass. static
2
180 - 190
70 - 80
SHOULDER OF PORK
Turbo
2
180 - 190
90 - 100
ROAST RABBIT
Circular
2
180 - 190
70 - 80
TURKEY BREAST
Vent.-ass. static
2
180 - 190
110 - 120
ROAST NECK OF PORK
Turbo
2
180 - 190
190 - 210
ROAST CHICKEN
Turbo
2
180 - 190
60 - 70
GRILLED MEATS
1ST
SURFACE
2ND
SURFACE
PORK CHOPS
Vent.-ass. grill
4
260
7 - 9
5 - 7
FILLET OF PORK
Grill
3
260
9 - 11
5 - 9
FILLET OF BEEF
Grill
3
260
9 - 11
9 - 11
LIVER
Vent.-ass. grill
4
260
2 - 3
2 - 3
SAUSAGES
Vent.-ass. grill
3
260
7 - 9
5 - 6
MEAT-BALLS
Grill
3
260
7 - 9
5 - 6
ROTISSERIE MEATS
CHICKEN
Rotisserie grill
On a spit
250 - 260
60 - 70
FISH
SALMON TROUT
Bottom v.-a.circ.
2
150 - 160
35 - 40
PIZZA
Vent.-ass. static
1
250 - 280
6 - 10
BREAD
Circular
2
190 - 200
25 - 30
MUFFINS
Turbo
2
180 - 190
15 - 20
DESSERTS
DOUGHNUT
Vent.-ass. static
2
160
55 - 60
FRUIT TART
Vent.-ass. static
2
160
30 - 35
SHORT PASTRY
Bottom v.-a.circ.
2
160 - 170
20 - 25
JAM TARTS
Turbo
2
160
20 - 25
PARADISE CAKE
Vent.-ass. static
2
160
55 - 60
ECLAIR
Turbo
2
150 - 160
40 - 50
LIGHT SPONGE CAKE
Circular
2
150 - 160
45 - 50
CROISSANTS
Circular
2
160
25 - 30
