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Instructions for the user
22
7.6 Cooking tables:
Note: The times indicated in the following tables do not include the preheating times. Always
make sure you pre-heat the oven and load it when the is steady on.
FUNCTION RUNNER
LEVEL
FROM
BOTTOM
TEMPERATURE
°F
TIME IN MINUTES
FIRST COURSES
LASAGNA Top and bottom heat 1 430 - 450 50 - 60
OVEN-BAKED PASTA Top and bottom heat 1 430 - 450 40
MEAT
ROASTED VEAL
Convection with top
and bottom heat
2 360 - 375 70 - 80
PORK LOIN
Convection with top
and bottom heat
2 360 - 375 70 - 80
PORK SHOULDER
European convection
with top and bottom
heat
2 356 - 375 90 - 100
ROASTED RABBIT European convection 2 360 - 375 70 - 80
TURKEY BREAST
Convection with top
and bottom heat
2 360 - 375 110 - 120
ROASTED NECK OF PORK
European convection
with top and bottom
heat
2 360 - 375 190 - 210
ROASTED CHICKEN
European convection
with top and bottom
heat
2 360 - 375 60 - 70
BROILED MEATS
FIRST
SURFACE
SECOND
SURFACE
PORK CHOPS Convection Broil 4 535 7 - 9 5 - 7
FILLET OF PORK Broil 3 535 9 - 11 5 - 9
FILLET OF BEEF Broil 3 535 9 - 11 9 - 11
LIVER Convection Broil 4 535 2 - 3 2 - 3
SAUSAGES Convection Broil 3 535 7 - 9 5 - 6