Instructions for the User
10.7 Recommended cooking tables
Cooking times, for meat in particular, vary depending on the food's thickness and quality and personal preference.
| CONVENTIONAL COOKING |
|
|
| ||
|
|
|
| |||
|
|
|
|
|
|
|
| RUNNER HEIGHT | TEMPERATURE | TIME IN MINUTES | |||
| FROM BOTTOM | °C. | (*) |
|
| |
PASTA |
|
|
|
|
|
|
LASAGNE | 2 - 3 | 210 | - 230 | 30 |
|
|
PASTA BAKES | 2 - 3 | 210 | - 230 | 40 |
|
|
MEAT |
|
|
|
|
|
|
ROAST VEAL | 2 | 170 | - 200 | 30 - 40 PER KG. | ||
ROAST BEEF | 2 | 210 | - 240 | 30 - 40 PER KG. | ||
ROAST PORK | 2 | 170 | - 200 | 30 - 40 PER KG. | ||
CHICKEN | 2 | 170 | - 200 | 45 - 60 |
|
|
DUCK | 2 | 170 | - 200 | 45 - 60 |
|
|
2 | 140 | - 170 | 45 - 60 |
|
| |
RABBIT | 2 | 170 | - 200 | 50 - 60 |
|
|
LEG OF LAMB | 1 | 170 | - 200 | 15 PER KG. | ||
ROAST FISH | 1 - 2 | 170 | - 200 | Depending on size | ||
PIZZA | 1 - 2 | 210 | - 240 | 40 - 45 |
|
|
CONFECTIONERY |
|
|
|
|
|
|
MERINGUES | 1 - 2 | 50 | - 70 | 60 - 90 |
|
|
PASTRY | 1 - 2 | 170 | - 200 | 15 - 20 |
|
|
SPONGE CAKE | 1 - 2 | 165 | 35 - 45 |
|
| |
BISCUITS | 1 - 2 | 150 | 30 - 50 |
|
| |
CROISSANTS | 1 - 2 | 170 | - 200 | 40 - 45 |
|
|
FRUIT CAKE | 1 - 2 | 170 | - 200 | 20 - 30 |
|
|
|
|
|
|
|
|
|
| GRILLING |
|
|
|
|
| |
| RUNNER POSITION FROM | TIME IN MINUTES | |
| THE BOTTOM | 1ST SIDE | 2ND SIDE |
|
| ||
PORK CUTLET | 4 | 7 - 9 | 5 - 7 |
pork FILLET | 3 | 9 - 11 | 5 - 9 |
FILLET STEAK | 3 | 9 - 11 | 9 - 11 |
SLICED LIVER | 4 | 2 - 3 | 2 - 3 |
veal ESCALOPE | 4 | 7 - 9 | 5 - 7 |
HALF CHICKEN | 3 | 9 - 14 | 9 - 11 |
SAUSAGE | 4 | 7 - 9 | 5 - 6 |
MEATBALLS | 4 | 7 - 9 | 5 - 6 |
FISH FILLET | 4 | 5 - 6 | 3 - 4 |
TOASTED SANDWICHES | 4 | 2 - 4 | 2 - 3 |
|
|
|
|
(*) = WITH OVEN PREHEATED
37
