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25
Guidance Temperature and Time Schedule for Cooking
FOOD
M
od
e
Rack
po
s
i
t
i
on
(from the
bo
tt
o
m
)
Traditional
cooking
Hot-air cooking
sys
t
e
m
Temperature
°C
Cooking
t
i
m
e
in
m
i
nu
t
e
s
Temperature
°C
Cooking time
in
m
i
nu
t
e
s
Pork, calf (roast)
etc.
3th
180 ÷ 190
25÷
35
170 ÷ 180
20 ÷
30
Pork ,calf (roast)
etc.
3th
L3
25÷
35
215 ÷ 230
20 ÷
30
Fillet,
roast beef
2nd
170 ÷ 180
30 ÷
35
165 ÷ 170
25 ÷
30
Poultry (goose,
duck,
turkey
chicken)
whole
(2)
2nd
200 ÷ 210
18 ÷
22
190 ÷ 200
15 ÷
18
Chicken quarter,
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 cooking 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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