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Instructions for the user
8.2 Cooking tables:
The times indicated in the following tables do not include the preheating
times and are approximate. Always make sure to pre-heat and to load the
oven when the stays steady on.
FUNCTION
LEVEL
FROM
BELOW
TEMPERATURE
°C
TIME IN MINUTES
FIRST COURSES
LASAGNE static 1 220 - 230 50 - 60
OVEN-BAKED PASTA static 1 220 - 230 40
MEAT
ROAST VEAL Ventilated static 2 180 - 190 70 - 80
LOIN OF PORK Ventilated static 2 180 - 190 70 - 80
SHOULDER OF PORK Turb o 2 180 - 190 90 - 100
ROAST RABBIT circular 2 180 - 190 70 - 80
TURKEY BREAST ventilated static 2 180 - 190 110 - 120
ROAST NECK OF PORK Tu rbo 2 180 - 190 190 - 210
ROAST CHICKEN Turb o 2 180 - 190 60 - 70
GRILLED MEATS
FIRST
SURFACE
SECOND
SURFACE
PORK CHOPS Ventilated grill 4 300 7 - 9 5 - 7
FILLET OF PORK Grill 3 300 9 - 11 5 - 9
FILLET OF BEEF Grill 3 300 9 - 11 9 - 11
LIVER Ventilated grill 4 300 2 - 3 2 - 3
SAUSAGES Ventilated grill 3 300 7 - 9 5 - 6
MEAT-BALLS Grill 3 300 7 - 9 5 - 6
ROTISSERIE MEATS
CHICKEN Rotisserie grill
On a
rotisserie
rod
250 - 280 60 - 70