Instructions for the user
EN
9.3Cooking tables
The times indicated in the following tables do not include the preheating times and are provided as a guide only.
9.3.1 | Large oven |
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| THE | TEMP. | TIME | WEIGHT | |
DISHES | FUNCTION | RUNNER | ||||
(°C) | (minutes) | (Kg) | ||||
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| BOTTOM |
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FIRST COURSES |
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LASAGNE |
| 1 | 220 / 230 | 50 / 60 | 3 / 4 | |
| 1 | 220 / 230 | 40 | 2 | ||
MEAT |
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ROAST VEAL
LOIN OF PORK SHOULDER OF PORK ROAST RABBIT TURKEY BREAST ROAST NECK OF PORK ROAST CHICKEN
2
2
2
2
2
2
2
180 / 190
180 / 190
180 / 190
180 / 190
180 / 190
180 / 190
180 / 190
70 / 80
70 / 80
90 / 100
70 / 80
80 / 90
190 / 210
70 / 80
1
1
1
1
1,5
2
1
GRILLED MEATS *
PORK CHOPS | 5 | 270 | 20 + 6 | 1 |
PORK CHOPS | 3 | 270 | 15 + 5 | 1 |
HAMBURGERS | 4 | 270 | 9 + 5 | 0.8 |
SAUSAGE | 4 | 270 | 17 | 1 |
BACON | 4 | 270 | 13 + 3 | 0.8 |
*For this type of food the indicated cooking time is understood to be "per side" (i.e. "Bacon 13 + 3" corresponds to "13’ on 1 side + 3’ on side 2")
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