Instructions for the user
HOT-AIR COOKING
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| LEVEL FROM BELOW |
| TEMPERATURE |
| TIME IN MINUTES | |
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| °C |
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FIRST COURSES |
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LASAGNE |
| 2 |
| 210 - 230 |
| 45 | - 50 | |
| 2 |
| 210 - 230 |
| 25 | - 30 | ||
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MEAT |
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ROAST VEAL |
| 2 |
| 180 - 190 |
| 70 | - 80 | |
LOIN OF PORK |
| 2 |
| 180 - 190 |
| 70 | - 80 | |
SHOULDER OF PORK |
| 2 |
| 180 - 190 |
| 90 - 100 | ||
RABBIT |
| 2 |
| 180 - 190 |
| 70 | - 80 | |
TURKEY BREAST |
| 2 |
| 180 - 190 |
| 110 | - 120 | |
ROAST CHICKEN |
| 2 |
| 180 - 190 |
| 60 | - 70 | |
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FISH |
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SALMON TROUT |
| 2 |
| 150 - 160 |
| 35 | - 40 | |
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PIZZA | 1 - 2 | 250 | 15 | - 20 | ||||
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BREAD | 1 | 190 - 200 | 25 | - 30 | ||||
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MUFFINS | 1 - 2 | 180 - 190 | 15 | - 20 | ||||
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DESSERTS (PASTRY) |
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DOUGHNUT |
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| 2 |
| 160 |
| 50 | - 60 |
LARGE JAM TART |
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| 2 |
| 160 |
| 25 | - 30 |
SHORT PASTRY |
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| 2 |
| 170 |
| 20 | - 25 |
CROISSANTS |
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| 2 |
| 160 - 170 |
| 20 | - 25 |
JAM TARTS |
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| 2 |
| 160 |
| 20 | - 25 |
PARADISE CAKE |
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| 2 |
| 160 |
| 60 | |
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| PROVING - THAWING | |
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| TEMPERATURE °C | |
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DEFROSTINGFOODS | 30 | |
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DOUGHS CONTAINING | 35 - 40 | |
NATURAL YEAST | ||
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For successful proving, a container of water should be placed in the bottom of the oven.
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