Instructions for the user
18
7.3.7 Recommended cooking tablesCooking times vary according to the nature, type and quantity of the f ood. We recommendmonitoring your first attempts and checking the results, as similar results ar e obtained by cookingthe same dishes in the same conditions. The followin g three tables (I, II and III) provide guidelines.TABLE OF CONVECTION AND TRADITIONAL COOKING TIMES (I)
POSITION OF GUIDE
FROM BOTTOM
TEMPERATURE
°C
TYPE OF COOKING QUANTITY
KG. CONVECTION TRADITIONAL CONVECTION TRADITIONAL
TIME IN
MINUTES
BAKING
WITH BEATEN MIXTURE, IN A TIN
WITH BEATEN MIXTURE, ON THE DRIPPING PAN
SHORT PASTRY, PIE BASE
SHORT PASTRY WITH MOIST FILLING
SHORT PASTRY WITH DRY FILLING
MIXTURE WITH NATURAL LEAVENING
SMALL CAKES
1
1
0.5
1.5
1
1
0.5
1-3
1-3
1-3
1-3
1-3
1-3
1-3
2
2
3
2
2
1
3
175
175
175
175
175
175
160
200
200
200
200
200
200
175
60
50
30
70
45
50
30
MEAT
VEAL
BEEF
ENGLISH STYLE ROAST BEEF
PORK
CHICKEN
1
1
1
1
1-1.5
2
2
2
2
2
2
2
2
2
2
180
180
220
180
200
200
200
220
200
200
60
70
50
70
70
STEWS
BEEF STEW
VEAL STEW
1
1
1
1
2
2
175
175
200
200
120
110
FISH
FILLET, STEAK, COD, HAKE, SOLE
MACKEREL, TURBOT, SALMON
OYSTERS
1
1
1
1-3
1-3
1-3
2
2
2
180
180
180
180
180
180
30
45
20
TIMBALE
PASTA TIMBALE
VEGETABLE TIMBALE
SWEET AND SAVOURY SOUFFLÉS
PIZZA AND CALZONE
2
2
0.75
0.5
1-3
1-3
1-3
1-3
2
2
2
2
185
185
180
200
200
200
200
220
60
50
50
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
KG.
POSITION OF GUIDE
FROM BOTTOM
TEMPERATURE
°C
TIME IN
MINUTES
CHICKEN
TOASTED SANDWICHES
SAUSAGES
PORK CHOPS
FISH
1-1.5
0.5
0.5
0.5
0.5
3
4
4
4
4
MAX
MAX
MAX
MAX
MAX
30 PER SIDE
5 PER SIDE
10 PER SIDE
8 PER SIDE
8 PER SIDE
GRILLING WITH VENTILATED GRILL
TYPE OF COOKING QUANTITY
KG.
POSITION OF GUIDE
FROM BOTTOM
TEMPERATURE
°C
TIME IN
MINUTES
ROAST PORK
ROAST BEEF
CHICKEN
1.5
1.5
1.2
2
3
2
170
220
190
180
60
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
KG.
POSITION OF GUIDE
FROM BOTTOM
TIME IN
MINUTES
READY-TO-EAT DISHES
MEAT
MEAT
MEAT
1
0.5
0.75
1
2
2
2
2
45
50
70
110