16
Cooking Chart
Cooking times do not include pre-heating time.
A short oven pre-heating (about 10 minutes) is necessary before any cooking.
(*) If you need to cook more than one dish at the same time, we recommend you to place them on the levels quoted
between brackets.
If you wish to cook more than one dish at the same time, we suggest that you change the cooking levels of your dishes
during the last 5-10 minutes in order to obtain a more uniform colour of your dishes.
CAKES
Whisked recipes
2
170
2
160
45 ~ 60
In cake mould on the shelf
Shortbread dough
2
170
2 (1 and 3)*
160
20 ~ 30
In cake mould on the shelf
Butter-milk cheese cake
1
160
2
150
60 ~ 80
In cake mould on the shelf
Apple cake
1
180
2 (1 and 3)*
170
40 ~ 60
In cake mould on the shelf
Strudel
2
175
2
150
60 ~ 80
In cake tin on the shelf
Jam-tart
2
175
2 (1 and 3)*
160
30 ~ 40
In cake mould on the shelf
Fruit cake
1
175
1
160
45 ~ 60
In cake mould
Sponge cake
1
175
2
160
30 ~ 40
In cake mould on the shelf
Christmas cake
1
170
1
160
40 ~ 60
In cake mould on the shelf
Plum cake
1
170
1
160
50 ~ 60
In cake mould on the shelf
PASTRIES
Small cakes
2
170
2 (1 and 3)*
160
25 ~ 35
In baking tray
Biscuits
3
190
3
170
15 ~ 25
In baking tray
Meringues
2
100
2
100
90 ~ 120
In baking tray
Buns
2
190
2
180
12 ~ 20
In baking tray
Pastry: Choux
2
200
2 (1 and 3)*
190
15 ~ 25
In baking tray
BREAD AND PIZZA
1000
White bread
1
190
2
180
40 ~ 60
2 pieces in baking tray
500
Rye bread
1
190
1
180
30 ~ 45
In bread pan on the grid
500
Bread rolls
2
200
2
175
20 ~ 35
6-8 rolls in baking tray
250
Pizza
1
200
2 (1 and 3)*
190
15 ~ 30
On baking tray on the grid
FLANS
Pasta flan
2
200
2 (1 and 3)*
175
40 ~ 50
In mould on the shelf
Vegetable flan
2
200
2 (1 and 3)*
175
45 ~ 60
In mould on the shelf
Quiches
1
200
2 (1 and 3)*
180
35 ~ 45
In mould on the shelf
Lasagne
2
180
2
160
45 ~ 65
In mould on the shelf
Cannelloni
2
200
2
175
40 ~ 55
In mould on the shelf
MEAT
1000
Beef
2
190
2
175
50 ~ 70
On shelf and dripping pan
1200
Pork
2
180
2
175
100 ~ 130
On shelf and dripping pan
1000
Veal
2
190
2
175
90 ~ 120
On shelf and dripping pan
1500
English roast beef
1500
rare
2
210
2
200
50 ~ 60
On grid and dripping pan
1500
medium
2
210
2
200
60 ~ 70
On grid and dripping pan
1500
well done
2
210
2
200
70 ~ 80
On grid and dripping pan
2000
Shoulder of pork
2
180
2
170
120 ~ 150
With rind-in dripping pan
1200
Shin of pork
2
180
2
160
100 ~ 120
2 pieces-in dripping pan
1200
Lamb
2
190
2
175
110 ~ 130
Leg-in dripping pan
1000
Chicken
2
190
2
175
60 ~ 80
Whole-in dripping pan
4000
Turkey
2
180
2
160
210 ~ 240
Whole-in dripping pan
1500
Duck
2
175
2
160
120 ~ 150
Whole-in dripping pan
3000
Goose
2
175
2
160
150 ~ 200
Whole-in dripping pan
1200
Rabbit
2
190
2
175
60 ~ 80
Cut in pieces
1500
Hare
2
190
2
175
150 ~ 200
Cut in pieces
800
Pheasant
2
190
2
175
90 ~ 120
Whole
FISH
1200
Trout/Sea bream
2
190
2 (1 and 3)*
175
30 ~ 40
3-4 fishes
1500
Tuna fish/Salmon
2
190
2 (1 and 3)*
175
25 ~ 35
4-6 fillets
Traditional Cooking
Weight (gr.)
TYPE OF DISH
Fan Oven
NOTES
Cooking
time
minutes
temp.
°C
temp.
°C
Traditional cooking and fan ducted cooking
Level
4
3
2
1
Level
4
3
2
1
