Table of cooking suggestions
Type of dish | Temp. |
| °C |
Bread and biscuits |
|
| |
Pizza | 220 |
Bread | 190/200 |
Bread with filling | 150/160 |
White bread | 175/210 |
Biscuits | 140/150 |
Pie and pastry |
|
Focaccia | 175 |
Sponge cake | 190 |
Chocolate cake | 175 |
Fruit pie | 140 |
175 | |
Doughnut | 180 |
Angel cake | 150 |
Souffle | 180/200 |
Meringue | 120/125 |
Meats |
|
Veal stew (1/1,5Kg) | 150/160 |
Roast veal (1/1,5Kg) | 150/160 |
Meat loaf(1/1,5Kg) | 180/190 |
Lamb (leg or chop) | 180/190 |
Beef (leg or chop) | 180 |
Pork (loin or leg) | 180 |
Game |
|
Roast pheasant |
|
180 | |
Venison | 175 |
Poultry |
|
Chicken | 170 |
Duck |
|
175 | |
Fish |
|
Fish in general | 200 |
Cooking time in
minutes
20/30 45/60 20/25 25/40 20/30
40/45
25/35
30/40
50/70
20
35/45
20/25
20/30
25/35
180/210
120/150
90/120
60/90 45/60 60/90
60/90
90/120
90/120
180/200
15/20
Level | Cycle |
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(from |
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bottom) |
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1 |
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1 or 2 |
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1 or 2 |
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1 or 2 |
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2 |
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2 |
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2 |
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2 |
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2 | or | or |
2 |
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2 |
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2 |
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2 |
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1 or 2 |
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1 or 2 |
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1 or 2 |
| or |
1 or 2 |
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1 or 2 |
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2 |
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1 or 2 |
| or |
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1 or 2 |
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1 or 2 |
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1 |
| or |
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| or |
2 |
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27
