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COOKING CHART
Preheating Cooking
Food
Tray type or
dimension
(dxwxh) cm
Material of
the tray
No.
of
tray
Shelf
position
Thermo-
stat
pos.
Time
(min)
Thermo-
stat
pos.
Time
(min)
Roasting meal
- beef 1 3 5 20 5
20 min. for each 0.5 Kg / rare
25 min. for each 0.5 Kg/ medium
30min. for each 0.5 Kg/well done
- lamb 1 3 5 20 5
25 min. for each 0.5 Kg/ medium
30min. for each 0.5 Kg/well done
- pork and veal
Roasting tray
delivered with
the cooker
Enamelled
1 3 5 20 5
30 min. for each 0.5 Kg/ medium
35min. for each 0.5 Kg/well done
Poultry
- chicken 1 3 5 20 5
25-30 min. for each 0.5 Kg
- turkey below 4.5 Kg 1 3 4 20 5
25 min. for each 0.5 Kg
- turkey over 4.5 Kg 1 3 4 20 5
25 min. for each 0.5 Kg
- duck
Roasting tray
delivered with
the cooker
Enamelled
1 3 5 20 5
25 min. for each 0.5 Kg
Cakes
33x28x0.6 Aluminum 2 2 and 4* 8 20 8 15-20 - scones
33x28x0.6 Aluminum 1 3*** 8 20 8 15-20
- fettles sponge cake Ø 26x5 Aluminized 1 3*** 4 15 4 30-40
- rich fruit cake Ø 23x7.6 Tinned steel 1 3*** 1 15 1 120-140
33x28x0.6 Aluminum 2 2 and 4* 4 15 4 30-40 - small cake
33x28x0.6 Aluminum 1 3*** 4 15 4 30-40
Ø 20.5x3.5 Aluminized 2 2 and 4* 5 15 5 20-30 - Victoria sandwich
Ø 20.5x3.5 Aluminized 1 3*** 5 15 5 20-25
Ø 20x5 Aluminized 2 3** 5 - 6 15 5 - 6 70-90 - apple pie
Ø 20x5 Aluminized 1 3*** 5 15 5 70-90
Yeast mixture
- bread 1.35 Kg 19.5x9.3x5.5 Tinned steel 3 3 7 20 7 35-45
- bread 0.45 Kg 19.5x9.3x5.5 Tinned steel 1 1*** 7 20 7 30-40
NOTE: d = deepness; w = width; h = height
Remarks: The recommended cooking conditions give the best results.
* if you should cooking more than one tray, you can take the top tray out of the oven when the cakes are finished and move
the lower tray to the higher shelf to finish the cooking (about 5 min.)
** these two pans are positioned on the same shelf, at the diagonal of the oven grid
*** put the dishes in the center of the shelf
The dishes indicated for cakes and yeast mixture you can find in the shops.