12
COOKING/ BAKING TIMETABLE
FOODS
TOP OvEN UNIT
NATUrAL CONvECTION
BOTTOM OvEN UNIT
FAN-FOrCED AIr CONvECTION
Notes
N. slots
level from
bottom
Temperature
in °C
Cooking/Baking
Time
(in minutes)
N. slots
level from
bottom
Temperature
in °C
Cooking/Baking
Time
(in minutes)
MEAT
Roasted Veal
Roast Beef
Roasted Pork
Roasted Lamb
1
1
1
1
200
200
200
200
25 per lb + 20
20 per lb + 20
25 per lb + 20
25 per lb + 20
2
1 or 2
2
1 or 2
180
180
180
180
25 per lb + 20
25 per lb + 20
25 per lb + 20
25 per lb + 20
Roasting tin
or other
ovenware
placed on
the grill
shelf
POULTRY
Roasted Chicken
Roasted Turkey
Roasted Duckling
1
1
1
200
210
210
20 per lb + 20
20 per lb + 20
20 per lb + 20
2
2
2
180
190
190
20 per lb + 20
20 per lb + 20
20 per lb + 20
FISH
Baked fish
1
210
15 per lb + 20
1 or 2
190
15 per lb + 20
PIZZA
1
225
15 - 20 *
2
210
15 - 20 *
BREAD
1
225
30 - 40 *
2
210
30 - 40 *
PATISSERY/ PASTRIES
Biscuits / Cookies
Shortbread
1
1
200
200
15 - 20 *
15 - 20 *
2
2
180
190
15 - 20 *
15 - 20 *
Baking tray
placed on
grill shelf
CAKES
Small Cakes
Fruit Cake
Sponge Cake
Scones
1
1
1
1
190
180
190
max.
15 - 20 *
80 - 100 *
20 - 25 *
8 - 10 *
2
2
2
2
170
160
170
220
15 - 20 *
80 - 100 *
20 - 25 *
8 - 10 *
Cake tin
or mould
placed on
grill shelf
*
Pre-heat oven before cooking.
Values indicated in the tables (temperatures and cooking times) are approximate and may vary according to each person’s taste.
The timetable refers to cooking times on one level tray. When cooking with the fan-forced air convection (in the bottom oven
unit), if more shelves are used, an average addition of 5 ÷ 10 minutes to the scheduled cooking time should be calculated.
GrILLING TIMETABLE – TOP OvEN UNIT
FOODS
Weight
kg
N. slots level
from bottom
Top grill control
position
Grilling time
(in minutes)
1st side
2nd side
MEAT
T-bone Steak
Steak
Chicken (half)
1 lb.
4 oz.
1
1
1
1
11-12
9-10
11-12
15
5
25
15
5
25
FISH
Trout
Sole
1 lb.
8 oz.
1
1
7-8
7-8
18
10
18
10
BREAD
Toast slices
1
5-6
2-3
2-3
Values indicated in the tables (temperatures and cooking times) are approximate and may vary according to each person’s
taste.
Grilling time is also dependant on meat thickness and it may be necessary to lower the food position during grilling.
INSTRUCTIONS FOR THE USER
