Cooking Tables
Conventional and fan cooking
WEIGHT |
| Conventional Cooking | Fan Oven | - | Cooking |
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TYPE OF DISH |
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(GR.) |
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| 4 |
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| 4 |
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| Level |
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| 3 | temp. °C | Level |
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| 3 | temp. °C |
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| 2 | minutes |
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| Cakes |
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| Whipped up kneading |
| 2 |
| 180 | 2 (1 and 3)* | 160 | 45 | ~ 60 |
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| Leavened kneading |
| 2 |
| 180 | 2 (1 and 3)* | 160 | 20 | ~ 35 |
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| Shortbread dough |
| 2 |
| 180 | 2 (1 and 3)* | 160 | 20 | ~ 30 |
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| 175 |
| 2 |
| 150 | 60 | ~ 80 |
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| Apple cake |
| 1 |
| 180 | 2 (1 and 3)* | 160 | 40 | ~ 60 |
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| Strudel |
| 2 |
| 175 | 2 (1 and 3)* | 150 | 60 | ~ 80 |
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| 2 |
| 180 | 2 (1 and 3)* | 160 | 45 | ~ 60 |
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| Small cakes |
| 2 |
| 180 | 2 (1 and 3)* | 160 | 15 | ~ 25 |
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| Biscuits |
| 2 |
| 180 | 2 (1 and 3)* | 160 | 10 | ~ 20 |
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| Meringues |
| 2 |
| 100 | 2 (1 and 3)* | 100 | 90 ~ 120 |
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| Bread and Pizza |
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1000 | White bread |
| 1 |
| 200 |
| 2 |
| 175 | 45 | ~ 60 | 1 piece | ||||
500 | Rye bread |
| 2 |
| 200 |
| 2 |
| 175 | 30 | ~ 45 | In bread pan | ||||
500 | Bread rolls |
| 2 |
| 200 | 2 (1 and 3)* | 175 | 20 | ~ 35 | 8 rolls | ||||||
250 | Pizza |
| 1 |
| 220 | 2 (1 and 3)* | 200 | 20 | ~ 35 | In baking pan | ||||||
| Flans |
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| Pasta flan |
| 2 |
| 200 | 2 (1 and 3)* | 175 | 40 | ~ 50 |
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| Vegetable flan |
| 2 |
| 200 | 2 (1 and 3)* | 175 | 45 | ~ 60 |
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| Quiches |
| 2 |
| 200 | 2 (1 and 3)* | 175 | 35 | ~ 45 |
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| Lasagne |
| 2 |
| 200 |
| 2 |
| 175 | 45 | ~ 60 |
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| Meat |
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1000 | Beef |
| 2 |
| 200 |
| 2 |
| 175 | 50 | ~ 70 | On grid | ||||
1200 | Pork |
| 2 |
| 200 |
| 2 |
| 175 | 100 ~ 130 | On grid | |||||
1000 | Veal |
| 2 |
| 200 |
| 2 |
| 175 | 90 ~ 120 | On grid | |||||
1500 | English roast beef |
| 2 |
| 220 |
| 2 |
| 200 | 50 | ~ 70 | On grid | ||||
1200 | Lamb |
| 2 |
| 200 |
| 2 |
| 175 | 110 | ~ 130 | Leg | ||||
1000 | Chicken |
| 2 |
| 200 |
| 2 |
| 175 | 60 | ~ 80 | Whole | ||||
4000 | Turkey |
| 2 |
| 200 |
| 2 |
| 175 | 210 | ~ 240 | Whole | ||||
1500 | Duck |
| 2 |
| 175 |
| 2 |
| 160 | 120 ~ 150 | Whole | |||||
3000 | Goose |
| 2 |
| 175 |
| 2 |
| 160 | 150 | ~ 200 | Whole | ||||
1200 | Hare |
| 2 |
| 200 |
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| 175 | 60 | ~ 80 | Cut in pieces | ||||
| Fish |
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1000 | Whole |
| 2 |
| 200 | 2 (1 and 3)* | 175 | 40 | ~ 60 | 2 fishes | ||||||
800 | Fillets |
| 2 |
| 200 | 2 (1 and 3)* | 175 | 30 | ~ 40 | 4 fillets | ||||||
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NOTE: Cooking times do not include
(*)If you need to cook more than one dish at the same time, we recommend you to place them on the levels quoted between brackets.
The times given in the table are intended as a guide only. Only experience will enable you to determine the correct setting to suit your personal requirements.
Grease Filter |
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When cooking meat, the grease filter must be fitted over |
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the oven fan by clipping it over the vents in the back |
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panel. This will prevent a |
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impellor. Do not use abrasive materials to clean the seal. |
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The grease filter is dishwasher proof. |
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When cooking is completed and the oven has cooled |
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down, remove the filter by pushing the protruding tongue |
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on the filter upward. (See Fig. 8) Wash the filter after use |
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using warm soapy water. |
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Fit the grease filter only when roasting. | Fig. 8 FO 0018 |
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