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EN
14
9 - Cooking In The Oven
With this cooking method, you can operate the oven in the
normal way and follow the instructions in recipe books.
The food to be cooked should preferably be placed on the
middle shelf of the oven.
WARNING
Prolonged use of gas appliances produces heat and humidity
in the kitchen. This may make additional ventilation such as
opening a window or more efficient ventilation necessary,
for example by boosting the level of mechanical ventilation
where present (suction hood).
MAIN COURSE TEMPERATURE °F (°C) COOKING TIME (min) PREHEAT
Genoese Sponge (Swiss Roll)
410 (210) 15 - 20 Yes
Short Pastry (Biscuits)
390 (200) 10 - 12 Yes
Dough With Raising Agent (Schiacciata)
390 (200) 25 - 30 Yes
Sponge Cake (Small Paper Pastry Cases)
375 (190) 20 - 25 Yes
Leavened Dough (Strudel)
355 (180) 40 - 50 Yes
Puff Pastry (Tartlets)
375 (190) 20 - 30 Yes
Soufflé
355 (180) 35 - 40 Yes
Sachertorte
355 (180) 55 - 60 Yes
Fruit Pie
320 (160) 160 - 180 Yes
Choux Pastry
390 (200) 35 - 40 Yes
Roast Beef (Approx. 1.5 Kg)
390 (200) 90 - 120 Yes
Pizza
390 (200) 20 - 25 Yes
Baked Fish
355 (180) 50 - 60 Yes
Baked Vegetables
340 (170) 30 - 40 Yes
Poultry
375 - 390 (190 - 200) 60 - 70 Yes
Guideline values for cooking with the grill
MAIN COURSE COOKING TIME (min) PREHEAT
Steaks
10 - 15 -
Cutlet
15 - 25 -
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