Filter
Top Products
13
CAKES
Whisked recipies 2 170 45-60 In cake mould
Shortbread dough 2 170 20-30 In cake mould
Butter-milk cheese cake 1 175 60-80 In cake mould
Apple cake (Apple pie) 1 170 90-120 In cake mould
Strudel 2 180 60-80 In baking tray
Jam- tart 2 190 40-45 In cake mould
Fruit cake 2 170 60-70 In cake mould
Sponge cake 1 170 30-40 In cake mould
Christmas cake 1 150 120-150 In cake mould
Plum cake 1 175 50-60 In bread tin
Small cake 3 170 20-35 In baking tray
Biscuits 2 160 20-30 In baking tray
Meringues 2 135 60-90 In baking tray
Buns 2 200 12~20 In baking tray
Pastry: Choux 2or 3 210 25-35 In braking tray
Plate tarts 2 180 45-70 In cake mould
Rich fruit cake 1 160 110-120 In cake mould
Victoria sandwich 1or2 180 40-55 In cake mould
BREAD AND PIZZA
White bread 1 195 60-70
Rye bread 1 190 30-45 In bread tin
Bread rolls 2 200 25-40 In baking tray
Pizza 2 200 20-30 In baking tray
Scones 3 200 10~20 In baking tray
FLANS
Pasta flan 2 200 40-50 In mould
Vegetable flan 2 200 45-60 In mould
Quiches 1 210 30-40 In mould
Lasagne 2 200 25-35 In mould
Cannelloni 2 200 25-35 In mould
Yorkshire pudding 2 220 20-25 6 pudding mould
MEAT
Beef 2 190 50-70 On grid
Pork 2 180 100-130 On grid
Veal 2 190 90-120 On grid
English roast beef
rare 2 210 50-60 On grid
medium 2 210 60-70 On grid
well done 2 210 70-80 On
grid
Shoulder of pork 2 180 120-150 With rind
Shin of pork 2 180 100-120 2 pieces
Lamb 2 190 110-130 Leg
Chicken 2 190 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
Meat loaf 2 180 150 in bread pan
FISH
Trout/Sea bream 1 190 40-55 3-4 fishes
Tuna fish/Salmon 2 190 35-60 4-6 fillets
Baking and Roasting Table
Conventional Cooking
Timings do not include pre-heating.
The empty oven should always be pre-heated for 10 minutes.
TYPE OF DISH
Conventional Cooking
temp °C
4
3
2
1
NOTES
Cooking time in
minutes
If you wish to cook more than one dish at the same time, we suggest that you change the cooking levels of your dishes during the last 5-10 minutes in order to obtain a more
uniform colour of your dishes.
(*) If you need to cook more than one dish at the same time, we recommend you to place them on the levels quoted between brackets. Shelf positions
are counted from bottom of the oven.