Table of cooking suggestions
Type of dish | Temp. | Cooking time in | Level | Cycle |
| |
| °C | minutes | (from |
|
| |
|
|
| bottom) |
|
| |
Bread and biscuits |
|
|
|
|
|
|
Pizza | 220 | 20/30 | 1 |
|
|
|
Bread | 190/200 | 45/60 | 1 |
|
|
|
Bread with filling | 150/160 | 20/25 | 1 or 2 |
| or | |
White bread | 175/210 | 25/40 | 1 or 2 |
|
| |
Biscuits | 140/150 | 20/30 | 1 or 2 |
|
| |
Pie and pastry |
|
|
|
|
|
|
Focaccia | 175 | 40/45 | 2 |
|
|
|
Sponge cake | 190 | 25/35 | 2 |
|
|
|
Chocolate cake | 175 | 30/40 | 2 |
|
|
|
Fruit pie | 140 | 50/70 | 2 |
|
|
|
175 | 20 | 2 |
| or | or | |
Doughnut | 180 | 35/45 | 2 |
|
|
|
Angel cake | 150 | 20/25 | 2 |
|
|
|
Souffle | 180/200 | 20/30 | 2 |
|
|
|
Meringue | 120/125 | 25/35 | 2 |
|
|
|
Meats |
|
|
|
|
|
|
Veal stew (1/1,5Kg) | 150/160 | 180/210 | 1 or 2 |
|
|
|
Roast veal (1/1,5Kg) | 150/160 | 120/150 | 1 or 2 |
|
| |
Meat loaf(1/1,5Kg) | 180/190 | 90/120 | 1 or 2 |
| or | |
Lamb (leg or chop) | 180/190 | 60/90 | 1 or 2 |
| ||
|
| |||||
Beef (leg or chop) | 180 | 45/60 | 1 or 2 |
|
| |
Pork (loin or leg) | 180 | 60/90 | 2 |
|
|
|
Game |
|
|
|
|
|
|
|
|
|
|
|
|
|
Roast pheasant | 180 | 60/90 | 1 or 2 |
| or | |
Venison | 175 | 90/120 | 1 or 2 |
|
|
|
Poultry |
|
|
|
|
|
|
Chicken | 170 | 90/120 | 1 or 2 |
|
| |
|
|
|
|
|
| or |
Duck | 175 | 180/200 | 1 |
|
|
|
Fish |
|
|
|
|
| or |
Fish in general | 200 | 15/20 | 2 |
|
| |
|
|
| ||||
40
38
