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NOTE:
When cooking meat using fan-assisted and static functions, it is
also advisable to use the Browning function (level 1 to 3).
FOOD Function
Preheating
(10 minutes)
Level
(from the
bottom)
Temperature
(°C)
Cooking
time
(minutes)
MEAT
Lamb,
Kid,
Mutton
3
X 2 200 60 - 80
5
X 2 190 70 - 90
4
X 2 190 60 - 80
Roast
(Veal, Pork,
Beef)
(kg. 1)
3
X 2 200 70 - 90
5
- 2 190 60 - 80
4
- 2 190 60 - 80
Chicken,
Rabbit,
Duck
3
X 2 200 70 - 80
5
- 2 190 60 - 70
4
- 2 190 70 - 80
Turkey
(kg. 6) + level. 3
browning
3
X 1 200 160 - 180
5
X 1 190 150 - 180
4
X 1 190 150 - 180
Goose (2 Kg)
3
X 2 200 120 - 130
5
X 2 190 100 - 120
4
X 2 190 110 - 120
FISH (WHOLE)
(1-2 kg)
Gilt-head, Bass,
Tuna, Salmon,
Trout
3
X 2 200 60 - 70
5
- 2 - 3 190 65 - 75
4
- 2 - 3 190 60 - 70
FISH
(CUTLETS)
(1 kg.)
Sword Fish,
Tuna, Salmon,
Cod
3
X 2 200 45 - 55
5
- 3 190 50 - 55
4
X 2 190 45 - 55
FOOD Function
Preheating
(10 minutes)
Level
(from the
bottom)
Temperature
(°C)
Cooking
time
(minutes)
VEGETABLES
Stuffed peppers
3
X 2 190 35 - 45
5
- 2 180 55 - 60
4
- 2 190 50 - 60
Stuffed tomatoes
3
X 2 200 50 - 55
5
- 2 180 50 - 60
4
- 2 190 35 - 45
Baked potatoes
3
X 2 200 40 - 50
5
- 2 190 45 - 50
4
- 2 190 45 - 50
Raw vegetables
au gratin
(e.g. Fennel,
Cabbage,
Asparagus,
Celery)
3
X 2 200 35 - 45
5
- 3 180 40 - 50
4
- 2 190 40 - 50
COOKING TABLE FOR GRILL FUNCTION
FOOD Function
Preheating
(5 minutes)
Power
level)
Runner
(from the
bottom)
Cooking
time
(minutes)
Toasts
6
X 5 4 2 - 3
Pork chops
6
X 5 3 25 - 40
Sausages
6
X 5 3 25- 35
Bacon rasher
6
X 5 4 10 - 15
English breakfast
6
X 5 3 20 - 30
Spits
6
X 5 3 30 - 40
Toasts
7
X 5 4 2- 3
Pork chops
(N° 4)
7
X 5 3 30 - 40
Sausages
7
X 5 3 25 - 35
Bacon rasher
7
X 5 4 10- 15
English breakfast
7
X 5 3 25 - 35
Spits
7
X 5 3 30 - 40
Chicken
8
- 5 3 60 - 70
Pork roast
8
- 5 3 75 - 90
Leg of lamb
8
- 5 3 90 - 120
Roast beef
8
- 5 3 90 - 120
Roast potatoes
8
- 5 3 40 - 50
FOOD Function
Preheating
(10 minutes)
Level
(from the
bottom)
Temperature
(°C)
Cooking
time
(minutes)
SWEETS,
PASTRIES,
ETC.
Raising cakes
(sponges)
3
X 2 160 30 - 40
5
- 3 150 35 - 45
4
- 3 160 30 - 40
Filled pies
(with cheese)
3
- 2 180 90 - 95
5
- 2 160 70 - 80
4
- 2 170 90 - 95
Tarts
3
X 2 180 25 - 35
5
- 3 180 45 - 50
4
- 2 180 30 - 40
Apple strudel
3
X 2 200 40 - 45
5
X 3 200 45 - 50
4
- 2 180 45 - 50
Biscuits
3
X 2 180 20 - 30
5
- 1 - 3 160 30 - 40
4
- 2 - 4 180 25 - 35
Cream puffs
3
X 2 - 4 190 25 - 35
5
X 1 - 3 180 40 - 50
4
X 2 - 4 190 30 - 40
Savoury Pies
3
X 2 200 50 - 55
5
X 3 180 55 - 60
4
X 2 200 40 - 50
Lasagne
3
X 2 200 45 - 55
5
- 2 190 45 - 55
Filled fruit pies
e.g. Pineapple,
Peach
3
X 2 200 35 - 45
5
- 2 180 45 - 50
4
- 2 180 40 - 50
Meringues
3
X 2 90 120 - 150
5
- 1 - 3 80 150 - 180
4
- 2 - 4 100 120 - 150
Vol-au-vents
3
X 2 200 15 - 25
5
X 1 - 3 190 25 - 30
4
X 2 - 4 200 20 - 30
Soufflés
3
X 2 190 30 - 40
5
- 2 180 55 - 65
4
X 2 190 40 - 50
FOOD COOKING TABLES