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Instructions for the user
ng times, especially meat, vary according to the thickness an
quality of the food and to consumer taste.
9.10 Recommended cooking table
Cooki d
TRADITIONAL COOKING
LEVEL TIME IN
MINUTES (*)
FROM BELOW
TEMPERATURE
(°C)
FIRST COURS
LASAGNE
OVEN-BAKED PASTA
2 - 3
2 - 3
210 - 230
210 - 230
30
40
ES
MEAT
ROAST VEAL
ROAST BEEF
ROAST PORK
CHICKEN
DUCK
GOOSE - TU
RABBIT
LEG OF LAMB
2
170 - 200
210 - 240
170 - 200
30 - 40 / KG.
30 - 40 / KG.
30 - 40 / KG.
RKEY
2
2
2
2
1
170 - 200
170 - 200
140 - 170
170 - 200
170 - 200
45 - 60
45 - 60
45 - 60
50 - 60
15 / KG.
2
2
ROAST FISH 1 - 2 170 - 200 ACCORDING TO
DIMENSIONS
PIZZA 40 - 45 1 - 2 210 - 240
DESSERTS
MERINGUE
SHORT PASTR
CIAMBELLA
SAVOYARDS
BRIOCHES
FRUIT CAKE
1 - 2
1 - 2
1 - 2
50 - 70
170 - 200
170 - 200
60 - 90
40 - 45
20 - 30
Y
1 - 2
1 - 2
1 - 2
170 - 200
165
150
15 - 20
35 - 45
30 - 50
(*) = WITH PREHEATED OVEN
GRILLING
LEVEL
FROM BELOW
TIME IN MINUTES
FIRST SURFACE SECOND SURFACE
PORK CHOPS
FILLET OF PORK
FILLET OF BEEF
LIVER
VEAL ESCALOPES
CKEN
MEAT-BALLS
FISH FILLETS
TOAST
4
3
3
4
4
3
4
4
4
4
7 - 9
9 - 11
9 - 11
2 - 3
7 - 9
9 - 14
7 - 9
7 - 9
5 - 6
2 - 4
5 - 7
5 - 9
9 - 11
2 - 3
5 - 7
9 11
5 - 6
5 - 6
3 - 4
2 - 3
HALF CHI
SAUSAGES
-
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