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5.4 Cooking methods
First dishes
Lasagne, pasta bake, Cannelloni should be cooked at a temperature between 185 °C -
190 °C. In order to achieve a golden yellow crust, the temperature at the end of
cooking process should be increased to 220 °C - 230 °C.
Roasting
Beef, pork, chicken, turkey, lamb. Run the process at a temperature of 180 °C to
ensure that the meat is thoroughly roasted. In the final phase, the meat should be
scorched for a few minutes at a temperature of 240 °C - 250 °C to dry out.
Browning of meat
Chop, steak, sausages, hamburgers.
Insert the grill grate together with food to be roasted, slightly smeared with oil. Slide a
drip tray under the grill grate. Roast at 220 °C - 230 °C. In the final phase increase
temperature to 280 °C for a few minutes so that the dishes be slightly browned.
Roast beef
Roast at a temperature of 220 °C.
Fish
Roast plaice, cod, hake at a temperature of 200 °C.
Roast potatoes
Roast at a termperature of 170 °C -180 °C.
Pastries
Normally, carry out baking at a temperature of 180 °C. Avoid opening the convection
oven door during the baking process.
Bread
Bake at a termperature of 200 °C.
Cooking of frozen products
Let the frozen bread defrost and bake it at a temperature of 200 °C.
Pre-baked, frozen pizza should be slid into the hot oven in still frozen state and be
baked at a given temperature for a few minutes. Follow the instructions of the
manufacturer on the packaging!
