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8
RECIPE FUNCTION PREHEAT
TEMPERATURE
(°C)
COOK TIME (Min.)
LEVEL
AND ACCESSORIES
Leavened cakes
- 160-180 30-90
2/3
- 160-180 30-90
4
1
Filled cake
(cheesecake, strudel, fruit tart)
-160-200 35-90
3
-160–200 40-90
4
1
Biscuits/tartlets
- 160-180 20-45
3
-160–170 20-45
4
1
- 160-170 20-45 ***
5
3
1
Choux buns
-180-200 30-40
3
- 180-190 35-45
4
1
- 180-190 35-45 ***
5
3
1
Meringues
-90110-150
3
-90140-160
4
1
- 90 140-160 ***
5
3 1
Bread/pizza/focaccia
-190-250 15-50
1 / 2
-190-250 20-50
4
1
- 190-250 25-50 ***
5
3
1
Salty cakes
(vegetable pie, quiche)
- 180-190 40-55
2 / 3
- 180-190 45-70
4
1
- 180-190 45-70 ***
5
3 1
Vols-au-vents/pu pastry crackers
-190-200 20-30
3
- 180-190 20-40
4
1
- 180-190 20-40 ***
5
3 1
Lasagne/baked pasta/cannelloni/
ans
-190-200 45-65
3
Lamb/veal/beef/pork 1 kg -190-20080-110
3
Chicken/rabbit/duck 1 kg - 200-230 50-100
3
Turkey/goose 3 kg -190-20080-130
2
Baked sh/en papillote (llet, whole) -180-200 50-60
3
Stued vegetables
(tomatoes, courgettes, aubergines)
-180-200 40-60
2
Toasted bread -High 3-6
5
COOKING TABLE
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