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Instructions for the user
6.6 Recommended cooking table
Cooking times, especially meat, vary according to the thickness and quality of the food and to consumer taste.
TRADITIONAL COOKING
| LEVEL | TEMPERATURE | TIME |
| FROM BELOW | (°C) | IN MINUTES (*) |
FIRST COURSES | 2 - 3 | 210 - 230 | 30 |
LASAGNE | |||
2 - 3 | 210 - 230 | 40 | |
MEAT | 2 | 170 - 200 | 30 - 40 / KG. |
ROAST VEAL | |||
ROAST BEEF | 2 | 210 - 240 | 30 - 40 / KG. |
ROAST PORK | 2 | 170 - 200 | 30 - 40 / KG. |
CHICKEN | 2 | 170 - 200 | 45 - 60 |
DUCK | 2 | 170 - 200 | 45 - 60 |
GOOSE - TURKEY | 2 | 140 - 170 | 45 - 60 |
RABBIT | 2 | 170 - 200 | 50 - 60 |
LEG OF LAMB | 2 | 170 - 200 | 40 - 50 |
FISH | 1 - 2 | 170 - 200 | ACCORDING TO |
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|
| DIMENSIONS |
PIZZA | 1 - 2 | 210 - 240 | 40 - 45 |
DESSERTS | 1 - 2 | 170 - 200 | 15 - 20 |
SHORT PASTRY | |||
CIAMBELLA | 1 - 2 | 165 | 35 - 45 |
BRIOCHES | 1 - 2 | 170 - 200 | 40 - 45 |
FRUIT CAKE | 1 - 2 | 170 - 200 | 20 - 30 |
PARADISE CAKE | 1 - 2 | 170 | 60 |
APPLE CAKE | 1 - 2 | 190 | 60 |
RICE CAKE | 1 - 2 | 180 | 60 |
(*) = WITH PREHEATED OVEN |
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GRILLING
| LEVEL | TIME IN MINUTES | |
| FROM BELOW |
|
|
|
| FIRST SURFACE | SECOND SURFACE |
PORK CHOPS | 4 | 7 - 9 | 5 - 7 |
FILLET OF PORK | 3 | 9 - 11 | 5 - 9 |
FILLET OF BEEF | 3 | 9 - 11 | 9 - 11 |
LIVER | 4 | 2 - 3 | 2 - 3 |
VEAL ESCALOPES | 4 | 7 - 9 | 5 - 7 |
HALF CHICKEN | 3 | 9 - 14 | 9 - 11 |
SAUSAGES | 4 | 7 - 9 | 5 - 6 |
4 | 7 - 9 | 5 - 6 | |
FISH FILLETS | 4 | 5 - 6 | 3 - 4 |
TOAST | 4 | 2 - 4 | 2 - 3 |
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