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Use
20
Cooking information chart
Food
Weight
(lbs.)
Function
Runner posi-
tion from the
bottom
Temperature
(°F)
Time (minutes)
Lasagna
6,6 - 8,8 Static 1 410 - 450 45 - 50
Baked pasta
6,6 - 8,8 Static 1 410 - 450 45 - 50
Roast veal
4,4 Turbo 2 360 90 - 100
Pork
4,4 Turbo 2 360 70 - 80
Sausages
3,3 Convection broil 4 500 15
Roast beef
2,2 Turbo 2 500 40 - 45
Roast rabbit
3,3 Convection bake 2 360 70 - 80
Turkey breast
6,6 Turbo 2 360 110 - 120
Roast pork neck
4,4 - 6,6 Turbo 2 360 170 - 180
Roast chicken
2,6 Turbo 2 360 65 - 70
1
st
surface 2
nd
surface
Pork chops
3,3 Convection broil 4 500 15 5
Spare ribs
3,3 Convection broil 4 500 10 10
Bacon
1,5 Broiler 5 500 7 8
Pork fillet
3,3 Convection broil 4 500 10 5
Beef fillet
2,2 Broiler 5 500 10 7
Salmon trout
2,6 Turbo 2 300 35 - 40
Monkfish
3,3 Turbo 2 300 60 - 65
Turbot
3,3 Turbo 2 300 45 - 50
Pizza
2,2 Turbo 2 500 8 - 9
Bread
2,2 Convection bake 2 360 - 410 25 - 30
Focaccia
2,2 Turbo 2 360 20 - 25
Sponge cake
2,2 Convection bake 2 300 55 - 60
Jam tart
2,2 Convection bake 2 300 35 - 40
Ricotta cake
2,2 Convection bake 2 300 - 360 55 - 60
Jam tarts
2,2 Turbo 2 300 20 - 25
Paradise cake
2,6 Convection bake 2 300 55 - 60
Cream puffs
2,6 Turbo 2 360 80 - 90
Light sponge cake
2,2 Convection bake 2 300 - 360 55 - 60
Rice pudding
2,2 Turbo 2 300 55 - 60
Brioches
1,3 Convection bake 2 300 30 - 35
The times indicated in the table do not include preheating times and are provided as a guide only.
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