Officine Gullo
18
COOKING TABLE FOR THE FAN OVEN
Notes:
The cooking times given above do not include the time needed to heat the oven except in those cases marked with an
asterisk. Indication regarding use of the levels given in the table is what is preferable if you are cooking on different rungs.
The times given refer to cooking on one level only. For more than one level increase time 5-10’
For beef, veal, pork and turkey roasts on the bone or in a roll, increase time 20’
Cooking times may vary according to the type of foods, their homogeneity and volume.
When cooking for the first time in the oven we suggest opting for the lower value in the thermostat adjustment range given
in the table.
Cooking time will be longer if the heat is lower.
TYPE OF FOOD
SLOT NO.
from the bottom
QUANTITY KG
TEMPERATURE °C
COOKING
TIME IN
MINUTES
Cakes, pastries
With a beaten mixture,
in a mould
1-3
1
175
60
With a beaten mixture,
without a mould
1-3-4
1
175
50
Short pastry, cake base
1-3-4
0.5
175
30
Short pastry with a wet
filling
1-3
1.5
175
70
Short pastry with a dry
filling
1-3-4
1
175
50
With a natural leavening
dough
1-3
1
175
50
Small cakes
1-3-4
0.5
160
30
Meat
Grilled roasts
Veal
2
1
180
60
Beef
2
1
180
70
English roast beef
2
1
220
50
Pork
2
1
180
70
Chicken
2
1-1.5
200
70
Baking-pan roasts
Veal
1-3
1
160
90
Beef
1-3
1
160
90
Pork
1-3
1
160
90
Chicken
1-3
1-1.5
180
90
19
Officine Gullo
Turkey pieces
1-3
1.5
180
120
Duck
1-3
1-1.5
180
120
Casseroles
Beef casserole
1
1
175
120
Veal casserole
1
1
175
110
Fish
Filets, steaks, cod, hake,
sole
1-3
1
180
30
Mackerel, turbot, salmon
1-3
1
180
45
Oysters
1-3
1
180
20
Oven bakes
Pasta
1-3
2
185
60
Vegetables
1-3
2
185
50
Sweet and savoury
soufflés
1-3
0.75
180
50
Pizza and “calzone”
1-3-4
0.5
200
30
Toast
1-3-4
0.5
190
15
Defrosting
First courses
1-3
1
200
45
Meat
1-3
0.5
50
50
Meat
1-3
0.75
50
70
Meat
1-3
1
50
110
