Baking and roasting table
Conventional Cooking and Fan Cooking-
Timings do not include
The empty oven should always be
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| Fan Cooking |
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TYPE OF DISH |
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| in minutes | NOTES | ||
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| 4 | temp |
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| 4 |
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| 1 | °C |
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| 2 |
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| 2 |
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CAKES | 2 |
| 170 | 2 | (1and3)* |
| 160 | In cake mould | |||||
Whisked recipies |
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Shortbread dough | 2 |
| 170 | 2 | (1and3)* |
| 160 | In cake mould | |||||
1 |
| 175 | 2 |
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| 165 | In cake mould | |||||
Apple cake (Apple pie) | 1 |
| 170 | 2lef+righ. |
| 160 | In cake mould | ||||||
Strudel | 2 |
| 180 | 2 |
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| 160 | In baking tray | ||||
Jam- tart | 2 |
| 190 | 2(1and3)* |
| 180 | In cake mould | ||||||
Fruit cake | 2 |
| 170 | 2 |
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| 150 | In cake mould | ||||
Sponge cake | 1 |
| 170 | 2(1and3)* |
| 165 | In cake mould | ||||||
Christmas cake | 1 |
| 150 | 2 |
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| 150 | In cake mould | ||||
Plum cake | 1 |
| 175 | 2 |
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| 160 | In bread tin | ||||
Small cake | 3 |
| 170 | 2 |
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| 160 | In baking tray | ||||
Biscuits | 2 |
| 160 | 2(1and3)* |
| 150 | In baking tray | ||||||
Meringues | 2 |
| 135 | 2(1and3)* |
| 150 | In baking tray | ||||||
Buns | 2 |
| 200 | 2 |
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| 190 | 12~20 | In baking tray | |||
Pastry: Choux |
| 2or 3 | 210 | 2(1and3)* |
| 170 | In braking tray | ||||||
Plate tarts | 2 |
| 180 | 2 |
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| 170 | In cake mould | ||||
BREAD AND PIZZA | 1 |
| 195 | 2 |
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| 185 |
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White bread |
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Rye bread | 1 |
| 190 | 1 |
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| 180 | |||||
Bread rolls | 2 |
| 200 | 2(1and3)* |
| 175 | In baking tray | ||||||
Pizza | 2 |
| 200 | 2 |
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| 200 | In baking tray | ||||
FLANS | 2 |
| 200 | 2(1and3)* |
| 175 | In mould | ||||||
Pasta flan |
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Vegetable flan | 2 |
| 200 | 2(1and3)* |
| 175 | In mould | ||||||
Quiches | 1 |
| 210 | 1 |
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| 190 | In mould | ||||
Lasagne | 2 |
| 200 | 2 |
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| 200 | In mould | ||||
Cannelloni | 2 |
| 200 | 2 |
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| 200 | In mould | ||||
MEAT | 2 |
| 190 | 2 |
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| 175 | On grid | ||||
Beef |
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Pork | 2 |
| 180 | 2 |
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| 175 | On grid | ||||
Veal | 2 |
| 190 | 2 |
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| 175 | On grid | ||||
English roast beef | 2 |
| 210 | 2 |
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| 200 | On grid | ||||
rare |
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medium | 2 |
| 210 | 2 |
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| 200 | On grid | ||||
well done | 2 |
| 210 | 2 |
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| 200 | On grid | ||||
Shoulder of pork | 2 |
| 180 | 2 |
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| 170 | With rind | ||||
Shin of pork | 2 |
| 180 | 2 |
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| 160 | 2 pieces | ||||
Lamb | 2 |
| 190 | 2 |
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| 175 | Leg | ||||
Chicken | 2 |
| 190 | 2 |
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| 200 | Whole | ||||
Turkey | 2 |
| 180 | 2 |
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| 160 | Whole | ||||
Duck | 2 |
| 175 | 2 |
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| 220 | Whole | ||||
Goose | 2 |
| 175 | 1 |
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| 160 | Whole | ||||
Rabbit | 2 |
| 190 | 2 |
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| 175 | Cut in pieces | ||||
Hare | 2 |
| 190 | 2 |
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| 175 | Cut in pieces | ||||
Pheasant | 2 |
| 190 | 2 |
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| 175 | Whole | ||||
Meat loaf | 2 |
| 180 | 2 |
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| 170 | tot.150 | in bread pan | |||
FISH | 2 |
| 190 | 2(1and3)* |
| 175 | |||||||
Trout/Sea bream |
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Tuna fish/Salmon | 2 |
| 190 | 2(1and3)* |
| 175 |
(*)If you cook more than one dish at the same time, we recommend you place them on the levels quoted between brackets.
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