5
INDICATIVE TIMINGS AND TEMPERATURES FOR COOKING WITH CONVECTIONAL OVEN
Q.ty
Dish
Oven temperatures
Shelf position
Cooking time
in °C
from the bottom
in minutes
PASTRY:
Soft dough:
Cake
175
1st shelf
40-50
Sponge cake
170
1st shelf
30
Short bread:
Fruit tart
180-190
1st shelf
20-30
Leaven dough:
Paradise cake
160
1st shelf
40-45
Margareth cake
160
1st shelf
40-45
Chocolate cake
160
1st shelf
25-35
Albumes sweet:
Meringue
100
1st shelf
90
Puff pastry:
«Vol au vent»
200
1st shelf
20
Puff pastry
200
1st shelf
20
MEAT
1
1/2
kg.
Roast beef
190
1st shelf
90
1 kg.
Roast veal
150-160
1st shelf
120-150
2 kg.
Veal stew
170-190
1st shelf
60-90
1
1/2
kg.
Roast lamb
150-160
1st shelf
60-75
1
1/2
kg.
Roast kid
150-160
1st shelf
50-60
1
1/2
kg.
Leg of roe-buck
200
1st shelf
90
1
1/2
kg.
Leg of wild boar
190
1st shelf
120
POULTRY:
Roast pigeon
150-160
1st shelf
45
2 kg.
Turkey
150
1st shelf
180-240
4 kg.
Goose
160
1st shelf
240-270
2
1/2
kg.
Duck
175
1st shelf
90-150
1
1/2
kg.
Chicken
170
1st shelf
60-80
2
1/2
kg.
Capon
170
1st shelf
120-150
FISH:
Trout
200
1st shelf
15-25
1 kg.
Cod-fish
190
1st shelf
50
VARIOUS:
Lasagne
200
1st shelf
40
Soufflés
180-200
1st shelf
20
Cream puff (beignets)
200
1st shelf
20
Pizza
200
1st shelf
20
INDICATIVE TIMINGS AND TEMPERATURES FOR COOKING WITH FAN OVEN
Q.ty
Dish
Oven temperature
Shelf position from
Cooking time
in °C
the bottom
in minutes
PASTRY:
Soft doughs:
Cake
175
2nd shelf
45
Sponge cake
170
2nd shelf
35
Tart
170
2nd shelf
40
Short bread:
Apple pie
200
2nd shelf
35
Tart
200
3rd shelf
30
Leaven doughs:
Cake
170
2nd shelf
35
Ring-shaped cake
170
2nd shelf
40
Biscuits
180
2nd shelf
25
Albumes sweet:
Meringue
110
1st and 2nd shelf
35
Puff pastry:
Small «vol au vent»
200
2nd shelf
20
MEAT
Pork:
1 kg.
Roast
220
2nd shelf
90
1 kg.
Cutlet
200
1st shelf
60
1 kg.
Filet
200
1st shelf
60
1
1/2
kg.
Leg
200
1st shelf
90
1 kg.
Meat-roll
180
2nd shelf
85
1
1/2
kg.
Sausage
170
1st shelf
45
Beef:
1 kg.
Spit
220
1st shelf
95
1 kg.
Filet
220
1st shelf
75
1 kg.
Roast beef
240
2nd shelf
45
1 kg.
Roast potatoes
230
1st shelf
45
Veal:
1 kg.
Leg
200
1st shelf
95
1 kg.
Roast
180
2nd shelf
90
2 kg.
Hock
180
1st shelf
100
1 kg.
Breast
180
1st shelf
60
Lamb:
1 kg.
Leg
200
2nd shelf
95
1 kg.
Shoulder
175
1st shelf
70
Mutton:
1 kg.
Shoulder
180
1st shelf
85
1
1/2
kg.
Leg
200
1st shelf
90
1
1/2
kg.
Breast
180
1st shelf
70
Game:
1 kg.
Roast pheasant
200
1st shelf
70
2 kg.
Roast hare
175
1st shelf
75
Rabbit
175
1st shelf
75
Poultry:
1
1/2
kg.
Turkey
180
2nd shelf
70
1 kg.
Guinea-fowl
180
2nd shelf
65
2 kg.
Duck
180
1st shelf
90
1 kg.
Chicken
175
2nd shelf
75
1 kg.
Devil chicken
200
1st shelf
75
FISH:
1
1/2
kg.
Dentex
180
1st shelf
45
1 kg.
Gratinated sole
200
1st shelf
25
VARIOUS:
Lasagne
200
2nd shelf
40
Cannelloni
200
2nd shelf
40
Pizza
200
1 e 2nd shelf
45
Maraschino pudding
175
1st shelf
45
Cream puff
175
2nd shelf
20
Soufflés
175
1st shelf
35
Baked apples
180
1st shelf
60
8
Fan-assisted forced-air grill
The air, heated by the grill element, is drawn in by the fan and circulated on the food at
the desired temperature between 50 and 200°C. The forced-air grill is a valid substitute
for a turnspit, and gives excellent results with poultry, sausages and red meats, even in
large amounts.
max
50
75
100
125
150
175
200
225
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
50 ÷ 200
N.B.: All functions will start after selecting the oven temperature with the thermostat knob.
The oven is fitted with:
• a lower heating element;
• an upper heating element, which according to the cooking mode can be used for grilling
or baking.
• a circular heating element, which surrounds the fan.
N.B.:
The oven light switches on and remains on upon activation of one the functions
mentioned below.
Natural convection
Both the lower and upper heating elements operate together. This is the traditional cooking,
very good for roasting joints, ideal for biscuits, baked apples and crisping food. You obtain
very good results when cooking on a shelf adjusting the temperature between 50 and
MAX°C.
Lower heating element
This function is particularly indicated for cooking from the bottom, warming up food or
sterilizing glass jars. It is also indicated for food requiring long and slow cookings, i.e.
casserole. This function can be used between 50 and MAX°C.
Fan-assisted bottom element
The air, heated by the grill element, is drawn in by the fan, which circulates it on the food
at the desired temperature between 50 and MAX°C. This function can be used for sterilizing
food
MULTIFUNCTIONAL OVEN A 5 FUNCTIONS
Fan-assisted natural convection
Both the top and bottom elements are on, as is the fan. This is the conventional cooking
method, excellent for a variety of foods. It produces good results for cooking on one level
-- ideal for biscuits, cakes and canapés --
This function can be used between 50 and MAX°C.
Note: the oven must be used with the door closed.
