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175 2 55 - 65
175 3 60 - 70
175 3 60 - 70
200 3 8 - 10
200 3 25 - 35
200 3 25 - 35
180 3 30 - 45
200 3 25 - 35
200 3 10 - 15
200 2 35 - 45
200 3 15 - 20
225 2 40 - 50
200 2 120 - 150
200 2 60 - 90
200 2 30 - 40
200 2 120 - 180
200 2 150 - 210
200 2 60 - 90
175 2 about 240
200 2 60 - 90
200 2 90 - 150
175 2 90 - 180
220 2 30 - 40
200 2 40 - 50
200 2 40 - 50
200 2 40 - 50
240 3 10 - 20
48 - 12
4 10 - 12
2
25 - 35
50 - 60
60 - 70
Insertion*
guide
Type of food
Meat (cooking time per cm. of thickness)
Focaccia
Cake
Pie base with ricotta cheese
Cake in mould with raised mixture
Pie base
Fast cooked roast (ex. roast beef)
Ga me
Hare
Temp.
°C
Slowly cooked roast (ex. roast veal)
Pie in mould (short pastry)
Pie base
Pie base with fruit
Biscuit pastry
Cake in mould with beaten mixture
White bread (2,2 lb of flour)
Sausages
Grilled chicken
Leg of roe
Fish
Trout
Pizza
Vegetable pudding
Grey mullet
Leg of deer
Vegetable
Baked potatoes
Chicken on spit
Small pastries
Puff pastry
Choux pastry
Poultry
Duck 3,3 lb
Goose 6,6 lb
Roast chicken
Gr ill
Pork chops
Cooking table
THE GIVEN ABOVE DATA ARE INDICATIVE BECAUSE THE COOKING TYPE AND TIME VARIES WITH THE FOOD
QUANTITY AND QUALITY
Cooking time
in minutes
Panettone or focaccia
Roast veal on spit (1,3 lb)
* The guide number refers to the lowest level (excluding the bottom, since it is not possible to insert
the drip-pan)
Lasagne
Meatloaf
Turkey 11 lb
13