Instructions for the User
HOT AIR COOKING
|
| RUNNER POSITION FROM |
| TEMPERATURE |
| TIME IN MINUTES | |
|
| THE BOTTOM |
| °C. |
|
|
|
|
|
|
|
|
|
|
|
PASTA |
|
|
|
|
|
|
|
LASAGNE |
| 2 |
| 210 - 230 |
| 45 | - 50 |
PASTA BAKES |
| 2 |
| 210 - 230 |
| 25 | - 30 |
|
|
|
|
|
|
|
|
MEAT |
|
|
|
|
|
|
|
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 |
|
|
|
|
|
|
|
|
FISH |
|
|
|
|
|
|
|
SALMON TROUT |
| 2 |
| 150 - 160 |
| 35 | - 40 |
|
|
|
|
|
|
|
|
PIZZA | 1 - 2 | 250 | 15 | - 20 | |||
|
|
|
|
|
|
|
|
BREAD | 1 | 190 - 200 | 25 | - 30 | |||
|
|
|
|
|
|
|
|
MUFFINS | 1 - 2 | 180 - 190 | 15 | - 20 | |||
|
|
|
|
|
|
|
|
CONFECTIONERY |
|
|
|
|
|
|
|
SPONGE CAKE |
| 2 |
| 160 |
| 50 | - 60 |
LARGE JAM TART |
| 2 |
| 160 |
| 25 | - 30 |
PASTRY |
| 2 |
| 170 |
| 20 | - 25 |
CROISSANTS |
| 2 |
| 160 - 170 |
| 20 | - 25 |
JAM TARTS |
| 2 |
| 160 |
| 20 | - 25 |
ANGEL CAKE |
| 2 |
| 160 |
| 60 | |
|
|
|
|
|
|
|
|
| PROVING - DEFROSTING |
|
|
|
|
| TEMPERATURE °C | |
|
|
|
|
|
|
DEFROSTING FOODS | 30 |
|
|
|
|
NATURALYEAST DOUGHS | 35 - 40 |
|
|
|
|
For successful proving, a container of water should be placed in the bottom of the oven.
47
