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GB
22
GUIDANCE TEMPERATURE AN TIME SCHEDULE FOR COOKING
FOOD Mode
Rack position
(from the bottom)
Traditional cooking Hot-air cooking system
Temperature °C
Cooking time
in minutes
Temperature °C
Cooking time in
minutes
Poork,calf (roast) etc.
3th 180 ÷ 190 25÷ 35 170 ÷ 180 20 ÷ 30
Poork,calf (roast) etc.
3th L3 25÷ 35 215 ÷ 230 20 ÷ 30
Fillet, roastbeef
2nd 170 ÷ 180 30 ÷ 35 165 ÷ 170 25 ÷ 30
Poultry (gose, duck,
turkey chicken)
whole (2)
2nd 200 ÷ 210 18 ÷ 22 190 ÷ 200 15 ÷ 18
Chicken
quarter, thigs,
hamburger,steak
3th -- -- 220 ÷ 230
12 ÷ 14 for each
side
Game (2)
3th 180 ÷ 190 45 ÷ 75 170 ÷ 180 40 ÷ 70
Fish
3th 200 ÷ 210 30 ÷ 35 180 ÷ 190 25 ÷ 30
Cakes
2nd 190 ÷ 200 40 ÷ 50 170 ÷ 180 35 ÷ 40
Biscuits
2nd 175 ÷ 185 10 ÷ 15 165 ÷ 175 7 ÷ 13
Pizza (fresh)
2nd 215 ÷ 225 15 ÷ 18 -- --
Pizza (frozen)
2nd 200 ÷ 210 25 ÷ 30 -- --
Pizza multilevel
(fresh)
2nd & 4th or 1st
&3th
-- -- 200 ÷ 220 12 ÷ 15
Pizza multilevel
(frozen)
-- -- 190 ÷ 200 23 ÷ 26
Bread toast
3th L3 4 ÷ 6 -- --
Warning for hot-air cooking - Position of pans:
- For fooking on 1 plane make use on 2nd holder from the bottom; (using
)
- For cooking on 2 planes make use of 2nd - 4th holders from the bottom; (using )
-For cooking on 3 planes make use of 2nd - 3th and 4th holders from the bottom;
(using
)
- (2) The time depends of poultry dimension, (40 ÷ 45 mins for kg).
IMPORTANT: The cooking times are considered with oven preheated
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