FULGOR OVFS9-10, Инструкция по использованию и уходу, Страница: 31 / 36

INDICATIVE COOKING TIME AND TEMPERATURES
INDICATIVE TIMES AND TEMPERATURES FOR
COOKING WITH A VENTILATED OR STATIC OVEN
Oven Cooking
KG
Oven
Temperature
in °C
Shelf position
From the bottom Cooking time
with fan forced
oven
Cooking time
with convection
oven
Pastries:
Sponge cake
Apple tart
Fruit tart
Flat bread
Bread loaves and plaits
Biscuits
Meringue
Bigné
Soufflé
170
180
180
170
170
180
110
175
175
3
3
3
3
3
3
2-3
3
2
35’
35’
30’
35’
40’
25’
120’
20’
35’
50’
50’
45’
50’
55’
35’
150’
35’
45’
Meat:
Roast pork
Pork chops
Leg of pork
Sausages
Fillet of beef
Roast beef
Roast veal
Veal roll
Leg of lamb
Shoulder of lamb
Roast pheasant
Roast hare
Roast rabbit
Turkey roll
Guinea fowl
Duck
Chicken
1
1
1,5
1,5
1
1
1
2
1
1
1
2
2
1,5
1
2
1
190
180
180
170
170
180
180
180
200
175
200
175
175
180
180
180
175
3
2
2
2
2
3
3
2
3
2
2
2
2
3
3
2
3
90’
60’
90’
45’
75’
45’
90’
100’
95’
70’
70’
75’
100’
70’
65’
90’
75’
100’
75’
105’
60’
90’
65’
105’
110’
115’
85’
95’
90’
110’
85’
85’
110’
90’
Fish:
Mackerel
Bream
Sole gratin
1
1,5
1
160
180
200
3
2
2
50’
45’
25’
60’
60’
35’
First courses:
Lasagne
Cannelloni
Baked tagliatelle
200
200
180
3
3
3
40’
40’
70’
55’
55’
80’
Various:
Neapolitan pizza
Baked apples
200
180
3
2
20’
60’
30’
70’