Baumatic BC192.2TCSS, Руководство пользователя

Страница: 17 / 44

17
Cooking table (right oven cavity- conventional oven setting)
Temperature (°C) Shelf
position
Approximate
cooking time
(minutes)
Meat
Pork Roast 225 4/5 60 – 80
Beef Roast
(calf)
225 4/5 60 – 80
Beef Roast 250 4/5 50 – 60
Veal Roast 225 4/5 60 – 80
Lamb Roast 225 4 40 – 50
Roast Beef 230 4/5 50 – 60
Roast Hare 250 4/5 40 – 50
Roast Rabbit 250 4 60 – 80
Roast Turkey 250 4 50 – 60
Roast Goose 225 4 60 – 70
Roast Duck 250 4/5 45 – 60
Roast Chicken 250 4/5 40 – 45
Fish 200 - 225 3 15 – 25
Pastry
Fruit Pie 225 3 35 – 40
Tea Cake 175 - 200 3 50 – 55
Brioche 175 - 200 3 25 – 30
Sponge Cake 220 – 250 3 20 – 30
Ring Cake 180 – 200 3 30 – 40
Sweet Puff Pastries 200 - 220 3 15 – 20
Raisin Loaf 250 3 25 – 35
Strudel 180 3 20 – 30
Cookies 190 3 15
Apple Fritters 200 - 220 3 15 – 20
Sponge Biscuit 220 3 20 – 30
Toasted Sandwich 250 4 5
Bread 220 4 30
Pizza 220 3 20
IMPORTANT: The information in the above table should be
viewed as a guide only. Other factors such as weight and
quality of the food and personal preference will influence the
cooking time and temperature required.