Instructions for the User
12.8Recommended cooking tables
Cooking times, for meat in particular, vary depending on the food's thickness and quality and personal preference. All times are calculated with the oven preheated.
CONVENTIONAL COOKING
| RUNNER POSITION | TEMPERATURE | TIME IN MINUTES | |
| FROM THE BOTTOM | °C. |
|
|
PASTA |
|
|
|
|
LASAGNE | 1 | 220 - 230 | 50 | - 60 |
PASTA BAKES | 1 | 220 - 230 | 40 | |
MEAT |
|
|
|
|
ROAST VEAL | 2 | 190 - 200 | 80 | - 90 |
LOIN OF PORK | 2 | 190 - 200 | 80 | - 90 |
SHOULDER OF PORK | 2 | 190 - 200 | 100 | - 110 |
RABBIT | 2 | 190 - 200 | 70 | - 75 |
TURKEY BREAST | 2 | 190 - 200 | 160 | - 180 |
RABBIT | 2 | 190 - 200 | 160 | - 200 |
ROAST NECK OF PORK | 2 | 190 - 200 | 190 | - 210 |
FISH | 1 - 2 | 160 - 170 | Depending on size | |
PIZZA | 1 - 2 | 250 | 20 | - 25 |
BREAD | 1 - 2 | 200 - 210 | 40 | |
MUFFINS | 2 | 190 - 200 | 20 | - 25 |
CONFECTIONERY |
|
|
|
|
SPONGE CAKE | 1 - 2 | 160 - 170 | 55 | - 60 |
FRUIT TART | 1 - 2 | 160 - 170 | 30 | - 40 |
PASTRY | 1 - 2 | 160 - 170 | 20 | - 25 |
CROISSANTS | 1 - 2 | 160 - 180 | 25 | - 30 |
JAM TARTS | 1 - 2 | 160 - 170 | 30 | - 35 |
RICE CAKE | 1 - 2 | 160 - 170 | 60 | |
ANGEL CAKE | 1 - 2 | 160 - 170 | 60 | |
ECLAIR | 1 - 2 | 160 - 170 | 40 | - 45 |
LIGHT SPONGE CAKE | 1 - 2 | 160 - 170 | 40 | - 45 |
|
|
|
|
|
GRILLING
| RUNNER POSITION FROM THE | TIME IN MINUTES | |
| 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 ESCALOPES | 4 | 7 - 9 | 5 - 7 |
HALF CHICKEN | 3 | 9 - 14 | 9 - 11 |
SAUSAGE | 3 | 7 - 9 | 5 - 6 |
MEATBALLS | 3 | 7 - 9 | 5 - 6 |
FISH FILLET | 3 | 5 - 6 | 3 - 4 |
TOASTED SANDWICHES | 3 | 2 - 4 | 2 - 3 |
|
|
|
|
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