Barazza 1MCBFN, Руководство пользователя, Страница: 61 / 166

2/ USING YOUR APPLIANCE EN
Food Temperature Cooking level Cooking time
Meat
Roast pork (1 kg)
Roast veal (1 kg)
Roast beef (1 kg)
Lamb (leg, shoulder, 1.5 kg)
Poultry (1.2 kg)
Large poultry
Rabbit 160°C
180°C
220°C
*
180°C
180°C
180°C
230°C
On the shelf at level 2
On the shelf at level 2
On the shelf at level 2
In the drip tray at level 2
On the shelf at level 1er
On the shelf at level 1er
In the drip tray at level 2
90 min
70 - 75 min
38 - 40 min
50 - 60 min
70 - 75 min
90 - 120 min
40 - 45 min
Fish (1,2 kg)
Whole (snapper, salmon,
hake) 180°C In the drip tray at level 2 35 - 45 min
Vegetables
Potatoes au gratin
Lasagne
Stuffed tomatoes 180°C
180°C
180°C On the shelf at level 2
On the shelf at level 2
On the shelf at level 2 50 - 55 min
40 - 45 min
45 - 55 min
Pastries
Savoie cake
Genovese
Genovese roll
Cake
Biscuits
Cookies
Cream
Madeleines
Pound cake
Cheesecake
Kugelhopf
Choux pastry
Short crust tart
Puff pastry crust tart
150°C
150°C
150°C
160°C
180°C
160°C
160°C
170°C
170°C
170°C
180°C
180°C
200°C
250°C
*
On the shelf at level 2
On the shelf at level 1
In the drip tray at level 2
On the shelf at level 1
In the drip tray at level 2
In the drip tray at level 2
On the shelf at level 2
In the drip tray at level 2
On the shelf at level 2
On the shelf at level 1
springform mould,
26 cm diameter
On the shelf at level 1
In a special mould
In the drip tray at level 2
On the shelf at level 2
On the shelf at level 2
35 - 45 min
35 - 45 min
20 - 25 min
40 - 50 min
18 - 22 min
20 - 25 min
35 - 45 min
bain-marie
20 - 30 min
40 - 50 min
65 - 75 min
45 - 50 min
35 - 40 min
depending on size
40 - 45 min
30 - 40 min
Miscellaneous
Pâté in terrine (1 kg)
Savoury tarts
Stewed dishes
(ragout, baeckeoffe)
Bread (500 g flour)
190°C
170°C
160°C
220°C*
On the shelf at level 1
On the shelf at level 2 in a 20
cm mould
On the shelf at level 1, depen-
ding on the dish.
On the shelf at level 2
90 min
55 - 65 min
90 - 180 min
25 - 30 min
*
Preheat the oven to the temperature indicated.
• HEAT CIRCULATION COOKING GUIDE
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