
User manual
ELECTRIC IN BUILT OVEN | ITALIA 94
Professionale
22
Kitchens for good on the outside but tender and juicy inside red meat, it is best to
start with a high temperature (200
℃
-220
℃
) for a short time and then lower the
oven.
In general, if the roast is long, set low temperature. Place the meat in the middle of
the grill and place the grasser to collect the liquid.
Make sure the grill is inserted so that it is in the center of the oven if you want to
increase the amount of heat from below, use the low grills. For savory roasts
(especially duck and wild game) give it lard or bacon on top.
Elector cooking
Food to cook
Weight
(Kg)
Cooking grates
position from the
bottom
Preheating
Programming
Thermostat
Cooking time
1.conveccion
Duck
1
3
fifteen
200
65-75
Beef and roast beef
1
3
fifteen
200
70-75
Roasted pork
1
3
fifteen
200
70-80
Biscuits
-
3
fifteen
180
15-20
top 2.Horno
Tartar
1
3
fifteen
180
30-35
Sear food to perfect
cooking
-
3/4
fifteen
220
-
3. defrost
All frozen food
4. Roasted on grill
Soles and Sepia
1
4
5
Max
8-10
Squid and prawn
skewers
1
4
5
Max
6-8
Cod fillet
1
4
5
Max
10
Grilled vegetables
1
3/4
5
Max
10-15
Veal
1
4
5
Max
15-20
Chop
1
4
5
Max
15-20
Burger
1
4
5
Max
7-10
mackerels
1
4
5
Max
15-20
toasted sandwiches
-
4
5
Max
2-3