Smeg CS122-6 manual Conventional Cooking, Recommended cooking tables

Instructions for the User

10.7 Recommended cooking tables

Cooking times, for meat in particular, vary depending on the food's thickness and quality and personal preference.

CONVENTIONAL COOKING

	RUNNER HEIGHT	TEMPERATURE		TIME
	FROM BOTTOM	(°C)		IN MINUTES (*)
PASTA	2 - 3	210	- 230	30
LASAGNE
PASTA BAKES	2 - 3	210	- 230	40
MEAT	2	170	- 200	30 - 40 PER KG.
ROAST VEAL
ROAST BEEF	2	210	- 240	30 - 40 PER KG.
ROAST PORK	2	170	- 200	30 - 40 PER KG.
CHICKEN	2	170	- 200	45 - 60
DUCK	2	170	- 200	45 - 60
GOOSE-TURKEY	2	140	- 170	45 - 60
RABBIT	2	170	- 200	50 - 60
LEG OF LAMB	1	170	- 200	15 PER KG.
ROAST FISH	1 - 2	170	- 200	DEPENDING ON
				SIZE
PIZZA	1 - 2	210	- 240	40 - 45
CONFECTIONERY	1 - 2	50	- 70	60 - 90
MERINGUES
PASTRY	1 - 2	170	- 200	15 - 20
SPONGE CAKE	1 - 2	165		35 - 45
BISCUITS	1 - 2	150		30 - 50
CROISSANTS	1 - 2	170	- 200	40 - 45
FRUIT CAKE	1 - 2	170	- 200	20 - 30
(*) = WITH OVEN PREHEATED

		GRILLING
	RUNNER POSITION	TIME IN MINUTES
	FROM THE BOTTOM
		1ST SIDE	2ND SIDE
PORK CUTLET	4	7 - 9	5 - 7
PORK FILLET	3	9 - 11	5 - 9
FILLET STEAK	3	9 - 11	9 - 11
SLICED LIVER	4	2 - 3	2 - 3
VEAL ESCALOPE	4	7 - 9	5 - 7
HALF CHICKEN	3	9 - 14	9 - 11
SAUSAGE	4	7 - 9	5 - 6
MEATBALLS	4	7 - 9	5 - 6
FISH FILLET	4	5 - 6	3 - 4
TOASTED SANDWICHES	4	2 - 4	2 - 3

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