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TYPE OF DISH
Conventional Cooking
Cooking time
[min]
Notes
Shelf posi-
tion
Temp [°C]
Vegetable flan 2 200 45-60 In a mould
Quiches 1 180 50-60
In a mould
1)
Lasagne 2 180-190 25-40
In a mould
1)
Cannelloni 2 180-190 25-40
In a mould
1)
1) Preheat for 10 minutes.
MEAT
TYPE OF DISH
Conventional Cooking
Cooking time
[min]
Notes
Shelf posi-
tion
Temp [°C]
Beef 2 200 50-70 On a wire shelf
Pork 2 180 90-120 On a wire shelf
Veal 2 190 90-120 On a wire shelf
English roast beef, rare 2 210 50-60 On a wire shelf
English roast beef, me-
dium
2 210 60-70 On a wire shelf
English roast beef, well
done
2 210 70-75 On a wire shelf
Shoulder of pork 2 180 120-150 With rind
Shin of pork 2 180 100-120 Two pieces
Lamb 2 190 110-130 Leg
Chicken 2 220 70-85 Whole
Turkey 2 180 210-240 Whole
Duck 2 175 120-150 Whole
Goose 2 175 150-200 Whole
Rabbit 2 190 60-80 Cut in pieces
Hare 2 190 150-200 Cut in pieces
Pheasant 2 190 90-120 Whole
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