INSTRUCTIONS FOR USE
Translation of the original instructions
29
Note
·
The indication of use of the levels shown in the table is recommended when cooking on multiple
levels
·
The indicated times refer to cooking on only one level. Add 5-10’ when cooking on multiple levels
·
Add 20' for beef, veal, pork and turkey roasts with bones or for meat rolls
·
The cooking times can vary depending on the type of food, their homogeneity and their volume
·
Before cooking for the first time, select the lower value of the temperature setting range indicated in
the table
·
The cooking time will be extended based on the lower heat
5.13 Gas oven cooking table
Gas oven cooking table
Type of dish
Temperature °C
Cooking time - min.
Pastry
Fruit cake
130
60-70
Meringues
130
30-40
Sponge cake
150
20-30
Angel cake
160
40-50
Pound cake
160
40-50
Chocolate cake
170
30-40
Flat bread
170
40-50
Cream puffs
200
15-20
Puff pastry biscuits
200
15-20
Puff pastry cake
200
15-20
Shortcrust pastry
200
15-20
Meat
Turkey (4-8 Kg.)
160
180-270
Goose (4-5 Kg.)
160
240-270
Duck (2-4 Kg.)
170
90-150
Capon (2,5-3 Kg.)
170
120-150
Braised ox (1-1.5 Kg.)
160
180-210
Leg of lamb
160
60-90
Roast hare (2 Kg.)
160
60-90
Roast pheasant
160
60-90
Chicken (1-1,5 Kg.)
170
60-90
Fish
Fillets, steaks, cod, hake, sole
200
15-25
Mackerel, turbot, salmon
200
15-25
