21
Cooking Tables
If you wish to cook more than one dish at the same time, we suggest that you change the cooking levels of your dishes
during the last 5-10 minutes in order to obtain a more uniform colour of your dishes.
(*) 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. Shelf positions are counted from bottom of the oven.
Cooking times in the table do not include pre-heating. We recommend to pre-heat
the oven for about 10 minutes before cooking.
CAKES
Whisked recipies
2 (1 and 3)*
160
45-60
In cake mould
Shortbread dough
2 (1 and 3)*
160
20-30
In cake mould
Butter-milk cheese cake
2
165
60-80
In cake mould
Apple cake (Apple pie)
2
160
90-120
In cake mould
Strudel
2
160
60-80
In baking tray
Jam- tart
2
180
40-45
In cake mould
Fruit cake
2
150
60-70
In cake mould
Sponge cake
2 (1 and 3)*
165
30-40
In cake mould
Christmas cake
2
150
120-150
In cake mould
Plum cake
2
160
50-60
In bread tin
Small cake
2 (1 and 3)*
170
20-35
In baking tray
Biscuits
2 (1 and 3)*
150
20-30
In baking tray
Meringues
2 (1 and 3)*
150
60-90
In baking tray
Buns
2 (1 and 3)*
190
12~20
In baking tray
Pastry: Choux
2 (1 and 3)*
170
25-35
In braking tray
Plate tarts
2
170
45-70
In cake mould
Rich fruit cake
2
150
110-120
In cake mould
Victoria sandwich
2
170
40-55
In cake mould
BREAD AND PIZZA
White bread
2
185
60-70
Rye bread
1
180
30-45
In bread tin
Bread rolls
2 (1 and 3)*
175
25-40
In baking tray
Pizza
2
200
20-30
In baking tray
Scones
2
190
10~20
In baking tray
FLANS
Pasta flan
2 (1 and 3)*
175
40-50
In mould
Vegetable flan
2 (1 and 3)*
175
45-60
In mould
Quiches
2 (1 and 3)*
180
35-45
In mould
Lasagne
2
200
25-35
In mould
Cannelloni
2
200
25-35
In mould
Yorkshire pudding
2
210
20-25
6 pudding mould
MEAT
Beef
2
175
50-70
On grid
Pork
2
175
100-130
On grid
Veal
2
175
90-120
On grid
English roast beef
rare
2
200
50-60
On grid
medium
2
200
60-70
On grid
well done
2
200
70-80
On grid
Shoulder of pork
2
170
120-150
With rind
Shin of pork
2
160
100-120
2 pieces
Lamb
2
175
110-130
Leg
Chicken
2
200
70-85
Whole
Turkey
2
160
210-240
Whole
Duck
2
175
120-150
Whole
Goose
1
160
150-200
Whole
Rabbit
2
175
60-80
Cut in pieces
Hare
2
175
150-200
Cut in pieces
Pheasant
2
175
90-120
Whole
Meat loaf
2
170
150
in bread pan
FISH
Trout/Sea bream
2 (1 and 3)*
175
40-55
3-4 fishes
Tuna fish/Salmon
2 (1 and 3)*
175
35-60
4-6 fillets
TYPE OF DISH
Fan Cooking
temp °C
4
3
2
1
NOTES
Cooking time in
minutes
