Bertazzoni M93V manual USING THE VENTILATED ELECTRIC OVEN left oven, TABLE N8

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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