8
Cooking Tables
Fan Oven
Conventional and fan cooking
4
3
2
1
4
3
2
1
CAKES
Whipped up kneading
2
170
2 (1 and 3)*
160
45 ~ 60
In cake mould
Shortbread dough
2
170
2 (1 and 3)*
160
20 ~ 30
In cake mould
Butter-milk cheese cake
1
160
2
150
60 ~ 80
In cake mould
Apple cake
1
180
2 (1 and 3)*
170
40 ~ 60
In cake mould
Strudel
2
175
2
150
60 ~ 80
Jam-tart
2
175
2 (1 and 3)*
160
30 ~ 40
Fruit cake
1
175
1
160
45 ~ 60
In bread pan
Sponge cake
1
175
2 (1 and 3)*
160
30 ~ 40
In cake mould
Christmas cake
1
170
1
160
40 ~ 60
In cake mould
Plum cake
1
170
1
160
50 ~ 60
In bread pan
Small cakes
2
175
2 (1 and 3)*
160
25 ~ 35
In baking tray
Biscuits
2
160
2 (1 and 3)*
150
20 ~ 30
In baking tray
Meringues
2
100
2 (1 and 3)*
100
90 ~ 120
In baking tray
Buns
2
190
2 (1 and 3)*
180
12 ~ 20
In baking tray
Pastry: Choux
2
200
2 (1 and 3)*
190
15 ~ 25
In baking tray
BREAD AND PIZZA
1000
White bread
1
190
2
180
40 ~ 60
1-2 pieces
500
Rye bread
1
190
1
180
30 ~ 45
In bread pan
500
Bread rolls
2
200
2 (1 and 3)*
175
20 ~ 35
6-8 rolls
250
Pizza
1
210
2 (1 and 3)*
190
15 ~ 30
in baking pan
FLANS
Pasta flan
2
200
2 (1 and 3)*
175
40 ~ 50
in mould
Vegetable flan
2
200
2 (1 and 3)*
175
45 ~ 60
in mould
Quiches
1
200
2 (1 and 3)*
180
35 ~ 45
in mould
Lasagne
2
180
2
160
45 ~ 60
in mould
Cannelloni
2
200
2
175
40 ~ 55
in mould
MEAT
1000
Beef
2
190
2
175
50 ~ 70
On grid
1200
Pork
2
180
2
175
100 ~ 130
On grid
1000
Veal
2
190
2
175
90 ~ 120
On grid
1500
English roast beef
1500
underdone
2
210
2
200
50 ~ 60
On grid
1500
done
2
210
2
200
60 ~ 70
On grid
1500
well done
2
210
2
200
70 ~ 80
On grid
2000
Shoulder of pork
2
180
2
170
120 ~ 150
With rind
1200
Shin of pork
2
180
2
160
100 ~ 120
2 pieces
1200
Lamb
2
190
2
175
110 ~ 130
Leg
1000
Chicken
2
190
2
175
60 ~ 80
Whole
4000
Turkey
2
180
2
160
210 ~ 240
Whole
1500
Duck
2
175
2
160
120 ~ 150
Whole
3000
Goose
2
175
2
160
150 ~ 200
Whole
1200
Rabbit
2
190
2
175
60 ~ 80
Cut in pieces
1500
Hare
2
190
2
175
150 ~ 200
Cut in pieces
800
Pheasant
2
190
2
175
90 ~ 120
Whole
Meat loaf
2
180
2
160
40 ~ 60
in bread pan
FISH
1200
Trout/Sea bream
2
190
2 (1 and 3)*
175
30 ~ 40
3-4 fishes
1500
Tuna fish/Salmon
2
190
2 (1 and 3)*
175
25 ~ 35
4-6 fillets
Traditional Cooking
Weight (gr.)
TYPE OF DISH
Level
NOTES
Cooking
time
minutes
temp. °C
Level
temp. °C
NOTE:
This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your individual requirements.
Only experience will enable you to determine the correct setting for your personal requirements.
Shelf positions are counted from bottom of the oven.
(*) If you need to cook more than one dish at the same time, we recommend you to place them on the levels quoted between brackets
.
Cooking times do not include pre-heating time. We reccomend a short oven pre-heating (about 10 minutes) before
cooking. Shelf positions are counted from bottom of the oven.
