Instructions for the user
cooking table
ng times, especially meat, vary according to the thickness an
quality of the food and to consumer taste.
6.8
Recommended
Cooki
d
TRADITIONAL COOKING
SHELF
POSITION
( 1 IS LOWEST)
TEMPERATURE
(°C)
ME
IN MINUTES (*)
TI
FIRST COURSES
LASAGNE
OVEN-BAKED PASTA
210 - 230
210 - 230
30
40
2 - 3
2 - 3
MEAT
ROAST VEAL
ROAST BEEF
ROAST PORK
CHICKEN
DUCK
GOOSE - TUR
RABBIT
LEG OF LAMB
KEY
2
2
2
2
2
2
2
2
170 - 200
210 - 240
170 - 200
170 - 200
170 - 200
140 - 170
170 - 200
170 - 200
30 - 40 / KG.
30 - 40 / KG.
30 - 40 / KG.
45 - 60
45 - 60
45 - 60
50 - 60
40 - 50
FISH
1 - 2
170 - 200
ACCORDING TO
SIZE
PIZZA
210 - 240
40 - 45
1 - 2
DESSERTS
SHORT PASTR
CIAMBELLA
BRIOCHES
FRUIT CAKE
CAKE
KE
RICE CAKE
1 - 2
1 - 2
1 - 2
1 - 2
0 - 200
170 - 200
170
190
180
40 - 45
20 - 30
60
60
60
Y
1 - 2
1 - 2
1 - 2
170 - 200
165
17
15 - 20
35 - 45
PARADISE
APPLE CA
(*) = WITH PREHEATED OVEN
GRILLING
SHELF
POSITION
( 1 IS LOWEST)
TIME IN MINUTES
FIRST SIDE
SECOND SIDE
PORK CHOPS
FILLET OF PORK
FILLET OF BEEF
LIVER
VEAL ESCALOPES
HALF CHICKEN
SAUSAGES
MEAT-BALLS
FISH FILLETS
TOAST
4
3
3
4
4
3
4
4
4
4
7 - 9
9 - 11
9 - 11
2 - 3
7 - 9
9 - 14
7 - 9
7 - 9
5 - 6
2 - 4
5 - 7
5 - 9
9 - 11
2 - 3
5 - 7
9 - 11
5 - 6
5 - 6
3 - 4
2 - 3
25