27
The ventilated conventional system partially changes the various notions about traditional cooking. Meat no longer needs
to be turned while it is cooking and the rotisserie is no longer needed to cook a roast on the spit. Just put the meat
directly on the shelf.
TABLE N° 9
VENTILATED CONVENTIONAL OVEN COOKING TABLE
TEMP
°C
HEIGHT
MINUTES
MEAT
PORK ROAST
210
3/4
60/80
BEEF ROAST (YOUNG STEER)
210
3/4
60/80
BEEF ROAST
230
3/4
50/60
VEAL ROAST
210
3/4
60/80
LAMB ROAST
210
3
40/50
ROAST BEEF
215
3/4
50/60
ROAST HARE
230
3/4
40/50
ROAST RABBIT
230
3
60/80
ROAST TURKEY
230
3
50/60
ROAST GOOSE
200
3
60/70
ROAST DUCK
230
3/4
45/60
ROAST CHICKEN
230
3/4
40/45
FISH
180-200 3/4 15/25
PASTRY
FRUIT PIE
210
3
35/40
TEA CAKE
160-180
3
50/55
BRIOCHES 160-180
3
25/30
SPONGE CAKE
200-230
3
20/30
RING CAKE
160-180
3
30/40
SWEET PUFF PASTRIES
180-200
3
15/20
RAISIN LOAF
230
3
25/35
STRUDEL 165
3
20/30
SAVOIA COOKIES
165-190
3
40/50
APPLE FRITTERS
180-200
3
15/20
SAZOIARDI SANDWICH
180-200
3
20/30
TOAST SANDWICH
230
3
5
BREAD 200
3
30
PIZZA 200
3
20
USING THE VENTILATED ELECTRIC OVEN
(fig.37)
When using the oven for the first time it should be operated for a maximum of 30 minutes at a temperature of about 250°
to eliminate any odours generated by the internal insulation.
Before cooking, allow the oven to reach the desired temperature setting waiting for the orange light to turn off. This type
of oven is equipped with a circular element around which a fan has been installed that creates forced-air circulation in the
horizontal direction. Thanks to this type of operation, the ventilated oven can be used for different types of cooking at the
same time, without changing the taste of each food. Only some models are equipped with a removable metallic filter
applied to the rear screen which collects the fat while a roast is cooking. Therefore, it is recommended to remove this fat
periodically, washing the screen with soapy water and rinsing thoroughly. To remove the metallic filter just apply slight
pressure toward the top on the tab indicated by the arrow. Hot-air circulation guarantees a uniform distribution of heat.
Pre-heating the oven is not necessary, but for very delicate pastries, it is recommended to heat the oven before inserting
the trays. The ventilated conventional system partially changes the various notions about traditional cooking. Meat no
longer needs to be turned while it is cooking and the rotisserie is no longer needed to cook a roast on the spit. Just put
the meat directly on the shelf.
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