TABLE N°7
NATURAL CONVENTIONAL ELECTRIC OVEN COOKING TABLE |
|
| ||
MEAT | TEMP °C | HEIGHT | MINUTES | |
225 | 3/4 | |||
PORK ROAST | ||||
BEEF ROAST (YOUNG STEER) | 225 | 3/4 | ||
BEEF ROAST | 250 | 3/4 | ||
VEAL ROAST | 225 | 3/4 | ||
LAMB ROAST | 225 | 3 | ||
ROAST BEEF | 230 | 3/4 | ||
ROAST HARE | 250 | 3/4 | ||
ROAST RABBIT | 250 | 3 | ||
ROAST TURKEY | 250 | 3 | ||
ROAST GOOSE | 225 | 3 | ||
ROAST DUCK | 250 | 3/4 | ||
ROAST CHICKEN | 250 | 3/4 |
FISH
2
PASTRY | 225 | 2 | |
FRUIT PIE | |||
TEA CAKE | 2 | ||
BRIOCHES | 2 | ||
SPONGE CAKE | 2 | ||
RING CAKE | 2 | ||
SWEET PUFF PASTRIES | 2 | ||
RAISIN LOAF | 250 | 2 | |
STRUDEL | 180 | 2 | |
SAVOIA COOKIES | 2 | ||
APPLE FRITTERS | 2 | ||
SAZOIARDI SANDWICH | 2 | ||
TOAST SANDWICH | 250 | 3 | 5 |
BREAD | 220 | 3 | 30 |
PIZZA | 220 | 2 | 20 |
USING THE VENTILATED ELECTRIC OVEN (left oven)
When using the oven for the first time it should be operated for a maximum of 30 minutes at a temperature of about 250° to eliminate any odours generated by the internal insulation.
Before cooking, allow the oven to reach the desired temperature setting waiting for the orange light to turn off. This type of oven is equipped with a circular element around which a fan has been installed that creates
The ventilated conventional system partially changes the various notions about traditional cooking. Meat no longer needs to be turned while it is cooking and the rotisserie is no longer needed to cook a roast on the spit. Just put the meat directly on the shelf.
TABLE N°8
VENTILATED ELECTRIC OVEN COOKING TABLE | TEMP °C | HEIGHT | MINUTES | |
MEAT | ||||
2 | ||||
PORK ROAST | ||||
BEEF ROAST (YOUNG STEER) | 2 | |||
BEEF ROAST | 2 | |||
VEAL ROAST | 2 | |||
LAMB ROAST | 2 | |||
ROAST BEEF | 2 | |||
ROAST HARE | 2 |
| ||
ROAST RABBIT | 3 | |||
ROAST TURKEY | 3 | |||
ROAST GOOSE | 3 | |||
ROAST DUCK | 2 | |||
ROAST CHICKEN | 180 | 2 | ||
FISH |
|
10