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93
TYPE OF COOKING
QUANTITY
KG.
SHELF POSITION
FROM BOTTOM
TEMPERATURE
°C
TIME IN
MINUTES
Chicken
Toasted&pspace;sandwiches
Sausages
Pork chops
per side
1-1.5
0.5
0.5
0.5
0.5
3
4
4
4
4
MAX
MAX
MAX
MAX
MAX
30 per side
5 per side
10 per side
8 per side
8 per side
• The drip pan for collecting cooking juices should
always be positioned in the 1
st
level from the bot-
tom.
• The drip pan for collecting cooking juices should
always be positioned in the 1
st
level from the bot-
tom.
TYPE OF COOKING
QUANTITY
KG.
SHELF POSITION
FROM BOTTOM
TEMPERATURE
IN °C
TIME IN
MINUTES
TRADITIONAL TRADITIONAL
Baking
Fruit flan
Teacake
Sponge finger biscuits
Shortcrust pastry
Puff pastry
Meringues
Quiches
Buns
2
2
2
2
2
2
2
2
200-220
160
160
200
250
100
220
160-180
30
50-60
30-50
15
15
60
30
45
Meat
Roast veal
Chicken
Duck and goose
Leg of mutton
Roast pork
Souffles
Roast rabbit
1-1.2
1.5-2
2
2
2
2
2
2
200-220
200-240
220
250
250
200
30/kg
approx. 50
100-160
30/kg
60/kg
60/kg
Stews
Beef stew
Veal stew
1
1
2
2
175
175
120
110
Fish
Fillet, steak, cod, hake, sole
Mackerel, turbot, salmon
Oysters
1
1
1
2
2
2
180-240
180-240
180-240
30
45
20
TABLE OF TRADITIONAL COOKING TIMES (main and second oven)
COOKING TIMES TABLE FOR THE GRILL (main and second oven)
COOKING TIMES FOR HOT AIR GRILLING (main oven)
TYPE OF COOKING
QUANTITY
KG.
SHELF POSITION
FROM BOTTOM
TEMPERATURE
°C
TIME IN
MINUTES
Roast pork
Roast beef
Chicken
1.5
1.5
1.5
2
3
2
170
220
190
180
60
90
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