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Use
25
EN
Cooking information chart
Food Weight (lb) Function
Runner
position from
the bottom
Temperature
(°F)
Time (minutes)
Lasagna
6,6 - 8,8 Static 1 428 - 446 45 - 50
Baked pasta
6,6 - 8,8 Static 1 428 - 446 45 - 50
Roast veal
4,4 Turbo 2 356 - 374 90 - 100
Pork
4,4 Turbo 2 356 - 374 70 - 80
Sausages
3,3 Convection broil 4 536 15
Roast beef
2,2 Turbo 2 392 40 - 45
Roast rabbit
3,3 Convection bake 2 356 - 374 70 - 80
Turkey breast
3 Turbo 2 356 - 374 110 - 120
Roast pork neck
4,4 - 6,6 Turbo 2 356 - 374 170 - 180
Roast chicken
1.2 Turbo 2 356 - 374 65 - 70
1
st
surface 2
nd
surface
Pork chops
3,3 Convection broil 4 536 15 5
Spare ribs
3,3 Convection broil 4 536 10 10
Bacon
1,5 Broiler 5 482 - 536 7 8
Pork fillet
3,3 Convection broil 4 482 - 536 10 5
Beef fillet
2,2 Broiler 5 482 - 536 10 7
Salmon trout
2,6 Turbo 2 302 - 320 35 - 40
Monkfish
3,3 Turbo 2 320 60 - 65
Turbot
3,3 Turbo 2 320 45 - 50
Pizza
2,2 Turbo 2 536 8 - 9
Bread
2,2 Convection bake 2 374 - 392 25 - 30
Focaccia
2,2 Turbo 2 356 - 374 20 - 25
Bundt cake
2,2 Convection bake 2 320 55 - 60
Jam tart
2,2 Convection bake 2 320 35 - 40
Ricotta cake
2,2 Convection bake 2 320 - 338 55 - 60
Jam tarts
2,2 Turbo 2 320 20 - 25
Paradise cake
2,6 Convection bake 2 320 55 - 60
Profiteroles
2,6 Turbo 2 356 80 - 90
Sponge cake
2,2 Convection bake 2 302 - 320 55 - 60
Rice pudding
2,2 Turbo 2 320 55 - 60
Brioches
1,3 Convection bake 2 320 30 - 35
The times indicated in the table do not include preheating times and are provided as a guide only.
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