AEG C41022GN manual Recommended cooking tables, Table of Convection and Traditional Cooking Times

Instructions for the user

9.4.7Recommended cooking tables

Cooking times vary according to the nature, type and quantity of the food. We recommend monitoring your first attempts and checking the results, as similar results are obtained by cooking the same dishes in the same conditions. The following three tables (I, II and III) provide guidelines.

TABLE OF CONVECTION AND TRADITIONAL COOKING TIMES (I)

			POSITION OF GUIDE			TEMPERATURE
TYPE OF COOKING	QUANTITY		FROM BOTTOM				°C		TIME IN
	KG.	CONVECTION		TRADITIONAL	CONVECTION			TRADITIONAL	MINUTES
BAKING
WITH BEATEN MIXTURE, IN A TIN	1	1-3		2	175			200	60
WITH BEATEN MIXTURE, ON THE DRIPPING PAN	1	1-3		2	175			200	50
SHORT PASTRY, PIE BASE	0.5	1-3		3	175			200	30
SHORT PASTRY WITH MOIST FILLING	1.5	1-3		2	175			200	70
SHORT PASTRY WITH DRY FILLING	1	1-3		2	175			200	45
MIXTURE WITH NATURAL LEAVENING	1	1-3		1	175			200	50
SMALL CAKES	0.5	1-3		3	160			175	30
MEAT
VEAL	1	2		2	180			200	60
BEEF	1	2		2	180			200	70
ENGLISH STYLE ROAST BEEF	1	2		2	220			220	50
PORK	1	2		2	180			200	70
CHICKEN	1-1.5	2		2	200			200	70
STEWS
BEEF STEW	1	1		2	175			200	120
VEAL STEW	1	1		2	175			200	110
FISH
FILLET, STEAK, COD, HAKE, SOLE	1	1-3		2	180			180	30
MACKEREL, TURBOT, SALMON	1	1-3		2	180			180	45
OYSTERS	1	1-3		2	180			180	20
TIMBALE
PASTA TIMBALE	2	1-3		2	185			200	60
VEGETABLE TIMBALE	2	1-3		2	185			200	50
SWEET AND SAVOURY SOUFFLÉS	0.75	1-3		2	180			200	50
PIZZA AND CALZONE	0.5	1-3		2	200			220	30

•The times refer to cooking on one shelf only; for more than one shelf increase the time by 5-10'.

•The cooking times do not include preheating which takes approximately 15'.

•When cooking on more than one shelf, the guides are given in the preferential position.

•For beef, veal, pork and turkey roasts, either with bone or rolled, increase the time by 20'.

TABLE OF COOKING TIMES WITH GRILL AND VENTILATED GRILL (II)

TRADITIONAL GRILLING

TYPE OF COOKING	QUANTITY	POSITION OF GUIDE	TEMPERATURE	TIME IN
	KG.	FROM BOTTOM	°C	MINUTES
CHICKEN	1-1.5	3	MAX	30 PER SIDE
TOASTED SANDWICHES	0.5	4	MAX	5 PER SIDE
SAUSAGES	0.5	4	MAX	10 PER SIDE
PORK CHOPS	0.5	4	MAX	8 PER SIDE
FISH	0.5	4	MAX	8 PER SIDE

GRILLING WITH VENTILATED GRILL

TYPE OF COOKING	QUANTITY	POSITION OF GUIDE	TEMPERATURE	TIME IN
	KG.	FROM BOTTOM	°C	MINUTES
ROAST PORK	1.5	2	170	180
ROAST BEEF	1.5	3	220	60
CHICKEN	1.2	2	190	90

•The dripping pan for collecting cooking juices should always be positioned in the 1st guide from the bottom.

TABLE OF DEFROSTING TIMES (III)

DEFROSTING

TYPE OF FOOD	QUANTITY	POSITION OF GUIDE	TIME IN
	KG.	FROM BOTTOM	MINUTES
READY-TO-EAT DISHES	1	2	45
MEAT	0.5	2	50
MEAT	0.75	2	70
MEAT	1	2	110

•Defrosting at room temperature has the advantage of not modifying the flavour and appearance of food.