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Instructions for the User
48
12.3 Cooking tables:
FUNCTION LEVEL
FROM
BELOW
TEMP. °C TIME IN
MINUTES
FIRST COURSES
LASAGNE Static 1 220 - 230 50 - 60
OVEN-BAKED PASTA Static 1 220 - 230 40
MEAT
ROAST VEAL Fan-ass. static 2 180 - 190 70 - 80
LOIN OF PORK Fan-ass. static 2 180 - 190 70 - 80
SHOULDER OF PORK Tur bo 2 180 - 190 90 - 100
ROAST RABBIT Circular 2 180 - 190 70 - 80
TURKEY BREAST Fan-ass. static 2 180 - 190 110 - 120
ROAST NECK OF PORK Tur bo 2 180 - 190 190 - 210
ROAST CHICKEN Tur bo 2 180 - 190 60 - 70
GRILLED MEATS
1
st
SURF. 2
nd
SURF.
PORK CHOPS Fan-ass. grill 4 260 7 - 9 5 - 7
FILLET OF PORK Grill 3 260 9 - 11 5 - 9
FILLET OF BEEF Grill 3 260 9 - 11 9 - 11
LIVER Fan-ass. grill 4 260 2 - 3 2 - 3
SAUSAGES Fan-ass. grill 3 260 7 - 9 5 - 6
MEAT-BALLS Grill 3 260 7 - 9 5 - 6
ROTISSERIE MEATS
CHICKEN Rotisserie grill On a spit 250 - 260 60 - 70
FISH
SALMON TROUT
Bottom fan-
ass.circ.
2 150 - 160 35 - 40
PIZZA Fan-ass. static 1 250 - 280 6 - 10
BREAD Circular 2 190 - 200 25 - 30
MUFFINS Tur bo 2 180 - 190 15 - 20
DESSERTS
DOUGHNUT Fan-ass. static 2 160 55 - 60
FRUIT TART Fan-ass. static 2 160 30 - 35
SHORT PASTRY Bottom + fan-
ass.circ.
2 160 - 170 20 - 25
JAM TARTS Tur bo 2 160 20 - 25
PARADISE CAKE Fan-ass. static 2 160 55 - 60
ECLAIR Tur bo 2 150 - 160 40 - 50
LIGHT SPONGE CAKE Circular 2 150 - 160 45 - 50
CROISSANTS Circular 2 160 25 - 30