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COOKING TABLES
FOOD
Function Preheating
Shelf
(from the bottom)
Browning
level
Tem pe ra tur e
(°C)
Cooking time
(minutes)
Lamb, mutton
X 2
2
200 90 - 110
X 2 2 200 90 - 110
Roast
(Veal, Pork, Beef)
(kg. 1)
X 2
2
200
100 - 110
X 2 2 200 100 - 110
Chicken, Rabbit,
Duck
X 2
2
200 80 - 90
X 2 2 200
80 - 90
Turkey
(kg. 3-4)
X 1
3
200 160 - 180
X 1 3 200 160 - 180
Goose (kg. 2)
X 2
3
200 100 - 130
X 2 3
200
100 - 130
(WHOLE)
(1-2 kg)
Gilt-head, Bass, Tuna,
Salmon, Cod
X 2
1
200 50 - 60
X 2 1 190 50 - 60
(CUTLETS)
(1 kg.)
Sword Fish, Tuna
X 2
-
200 50 - 60
X 2 - 190 50 - 60
Stuffed peppers and tomatoes
X 2
-
200 60 - 70
X 2 - 190 60 - 70
Roast potatoes
X 2 3
200
50 - 60
X 2 3 200 50 - 60
Pizza - Bread
P1 X 2 -
260 - 240
15 - 20
P2 X 2 - 220 - 240 15 - 20
P1 X 1-3 -
260 - 240
20 - 30
P2 X 1-3 -
220 - 240
20 - 30
Leavened cakes
X 2
-
170 40 - 50
X 2 - 180 40 - 50
Filled pies
(with cheese)
X 2
-
190 70 - 90
X 2 - 180 70 - 90
Tarts
X 2
-
180
50 - 60
X 2 -
180
50 - 60
Apple strudel
X 2
-
200
50 - 60
X 2 - 190 50 - 60
Biscuits
X 2
-
160 30 - 40
X 1-3 - 150 30 - 40
M
E
A
T
F
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S
H
V
E
G
E
T
A
B
L
E
S
P
I
Z
Z
A
B
R
E
A
D
C
A
K
E
S
C
O
N
F
E
C
T
I
O
N
A
R
Y
E
T
C
COOKING TABLE FOR GRILL FUNCTION
N.B:
GRILL, turn meats halfway through cooking time.
FOOD
Function Preheating
Shelf
(from the bottom)
Browning
level
Temperature
(°C)
Cooking time
(minutes)
Choux buns
X 2
-
190
40 - 50
X 1-3 - 180 40 - 50
Savoury pies
X 2
-
200 50 - 60
X 2 - 180 50 - 60
Filled fruit pies
e.g. Pineapple, Peach
X 2
-
180 50 - 60
X 2 - 180 50 - 60
Meringues
X 2
-
120 150 - 180
X 1-3 - 120 150 - 180
Vol-au-vents
X 2
-
200 30 - 40
X 2 -
190
30 - 40
Soufflés
X 2
-
200 50 - 60
X 2 - 190 50 - 60
Lasagna
X 2
1
200 50 - 60
X 2 - 190 50 - 60
FOOD Function Preheating
Shelf
(from the bottom)
Power
level
Cooking time
(minutes)
Steak X 3-4 4-5 40 - 50
Cutlets X 3-4 4-5 30 - 40
Sausages X 3-4 4-5 30 - 40
Chops X 3-4 4-5 30 - 40
Chicken legs X 3-4 4-5 40 - 50
Kebabs X 3-4 4-5 40 - 50
Spare ribs X 3-4 4-5 40 - 50
1/2 chicken X 3 4-5 50 - 60
1/2 chicken X 2 3-4 50 - 60
Whole chicken X 2 2-3 60 - 70
Roast
(pork, beef)
X 2 3 70 - 80
Duck X 2 3 80 - 90
Leg of lamb X 2 3 70 - 80
Roast beef X 2 3 50 - 60
Roast potatoes X 3 3-4 50 - 60
Fish (gilthead, trout) X 2 2-3 50 - 60
Fish (steaks) X 3-4 4-5 30 - 40
C
A
K
E
S
C
O
N
F
E
C
T
I
O
N
A
R
Y
E
T
C
M
E
A
T
F
I
S
H