Cooking Chart- Fan Oven
Cooking times in the tables do not include
(gr.) |
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Weight | TYPE OF DISH |
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| CAKES |
| Whisked recipes |
| Shortbread dough |
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| Apple cake |
| Strudel |
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| Fruit cake |
| Sponge cake |
| Christmas cake |
| Plum cake |
| Small cakes |
| Biscuits |
| Meringues |
| Buns |
| Pastry: Choux |
| BREAD AND PIZZA |
1000 White bread |
500Rye bread
500Bread rolls
250Pizza
FLANS Pasta flan Vegetable flan Quiches Lasagne Cannelloni
MEAT
1000 Beef
1200 Pork
1000 Veal
1500 English roast beef
1500 rare
1500 medium
1500 well done
2000 Shoulder of pork
1200 Shin of pork
1200 Lamb
1000 Chicken
4000 Turkey
1500 Duck
3000 Goose
1200 Rabbit
1500 Hare
800Pheasant Meat loaf
FISH
1200 Trout/Sea bream
1500 Tuna fish/Salmon
Level |
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cooking | time |
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| temperature |
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| 2 | (°C) |
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| 1 | minutes |
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2 (1 and 3)* | 160 | 45 | ~ 60 | In cake mould | |||
2 (1 and 3)* | 160 | 20 | ~ 30 | In cake mould | |||
2 |
| 150 | 60 | ~ 80 | In cake mould | ||
2 (1 and 3)* | 170 | 40 | ~ 60 | In cake mould | |||
2 |
| 150 | 60 | ~ 80 |
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2 (1 and 3)* | 160 | 30 | ~ 40 |
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1 |
| 160 | 45 | ~ 60 | In bread tin | ||
2 (1 and 3)* | 160 | 30 | ~ 40 | In cake mould | |||
1 |
| 160 | 40 | ~ 60 | In cake mould | ||
1 |
| 160 | 50 ~ 60 | In bread pan | |||
2 (1 and 3)* | 160 | 25 | ~ 35 | In baking tray | |||
2 (1 and 3)* | 150 | 20 | ~ 30 | In baking tray | |||
2 (1 and 3)* | 100 | 90 ~ 120 | In baking tray | ||||
2 (1 and 3)* | 180 | 12 | ~ 20 | In baking tray | |||
2 (1 and 3)* | 190 | 15 | ~ 25 | In baking tray | |||
2 |
| 180 | 40 | ~ 60 | |||
1 |
| 180 | 30 | ~ 45 | In bread tin | ||
2 (1 and 3)* | 175 | 20 | ~ 35 | ||||
2 (1 and 3)* | 190 | 15 | ~ 30 | on baking tray | |||
2 (1 and 3)* | 175 | 40 ~ 50 | in mould | ||||
2 (1 and 3)* | 175 | 45 ~ 60 | in mould | ||||
2 (1 and 3)* | 180 | 35 ~ 45 | in mould | ||||
2 |
| 160 | 45 | ~ 60 | in mould | ||
2 |
| 175 | 40 | ~ 55 | in mould | ||
2 |
| 175 | 50 | ~ 70 | On grid | ||
2 |
| 175 | 100 | ~ 130 | On grid | ||
2 |
| 175 | 90 ~ 120 | On grid | |||
2 |
| 200 | 50 | ~ 60 | On grid | ||
2 |
| 200 | 60 | ~ 70 | On grid | ||
2 |
| 200 | 70 | ~ 80 | On grid | ||
2 |
| 170 | 120 | ~ 150 | With rind | ||
2 |
| 160 | 100 ~ 120 | 2 pieces | |||
2 |
| 175 | 110 | ~ 130 | Leg | ||
2 |
| 175 | 60 | ~ 80 | Whole | ||
2 |
| 160 | 210 | ~ 240 | Whole | ||
2 |
| 160 | 120 | ~ 150 | Whole | ||
2 |
| 160 | 150 | ~ 200 | Whole | ||
2 |
| 175 | 60 | ~ 80 | Cut in pieces | ||
2 |
| 175 | 150 | ~ 200 | Cut in pieces | ||
2 |
| 175 | 90 ~ 120 | Whole | |||
2 |
| 160 | 40 ~ 60 | in bread pan | |||
2 (1 and 3)* | 175 | 30 ~ 40 | |||||
2 (1 and 3)* | 175 | 25 ~ 35 | |||||
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This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your individual requirements. Only experience will enable you to determine the correct setting for your personal requirements. If you wish to cook more than one dish at the same time, we suggest that you change the cooking levels of your dishes during the last
(*)If you need to cook more than one dish at the same time, we recommend you to place them on the levels quoted
between brackets. Shelf positions are counted from bottom of the oven. | 9 |