TABLE N°7

NATURAL CONVENTIONAL ELECTRIC OVEN COOKING TABLE

 

 

MEAT

TEMP °C

HEIGHT

MINUTES

225

3/4

60-80

PORK ROAST

BEEF ROAST (YOUNG STEER)

225

3/4

60-80

BEEF ROAST

250

3/4

50-60

VEAL ROAST

225

3/4

60-80

LAMB ROAST

225

3

40-50

ROAST BEEF

230

3/4

50-60

ROAST HARE

250

3/4

40-50

ROAST RABBIT

250

3

60-80

ROAST TURKEY

250

3

50-60

ROAST GOOSE

225

3

60-70

ROAST DUCK

250

3/4

45-60

ROAST CHICKEN

250

3/4

40-45

FISH

200-225

2

15-25

PASTRY

225

2

35-40

FRUIT PIE

TEA CAKE

175-200

2

50-55

BRIOCHES

175-200

2

25-30

SPONGE CAKE

220-250

2

20-30

RING CAKE

180-200

2

30-40

SWEET PUFF PASTRIES

200-220

2

15-20

RAISIN LOAF

250

2

25-35

STRUDEL

180

2

20-30

SAVOIA COOKIES

180-200

2

40-50

APPLE FRITTERS

200-220

2

15-20

SAZOIARDI SANDWICH

200-220

2

20-30

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 forced-air circulation in the horizontal direction. Thanks to this type of operation, the ventilated oven can be used for different types of cooking at the same time, without changing the taste of each food. Only some models are equipped with a removable metallic filter applied to the rear screen which collects the fat while a roast is cooking. Therefore, it is recommended to remove this fat periodically, washing the screen with soapy water and rinsing thoroughly. To remove the metallic filter just apply slight pressure toward the top on the tab indicated by the arrow. Hot-air circulation guarantees a uniform distribution of heat. Pre-heating the oven is not necessary, but for very delicate pastries, it is recommended to heat the oven before inserting the trays.

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

160-170

2

70-100

PORK ROAST

BEEF ROAST (YOUNG STEER)

170-180

2

65-90

BEEF ROAST

170-190

2

40-60

VEAL ROAST

160-180

2

65-90

LAMB ROAST

140-160

2

100-130

ROAST BEEF

180-190

2

40-45

ROAST HARE

170-180

2

30-50

ROAST RABBIT

160-170

3

80-100

ROAST TURKEY

160-170

3

160-240

ROAST GOOSE

160-180

3

120-160

ROAST DUCK

170-180

2

100-160

ROAST CHICKEN

180

2

70-90

FISH

160-180

2-3

 

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Bertazzoni M93V manual Using the Ventilated Electric Oven left oven, Table N7