12
1.
Cooking times are intended after pre-heating ythe oven for approximately 15 minutes.
2.
When cooking on more than one shelf, the guide indicated is the one which is prferable.
3.
Times refer to cooking on only one shelf, for more shelves increase the time by 5-10 minutes.
4.
For roasted beef, veal, pork or turkey with bone or rolled increase times by 20 minutes.
Type of cooking
Quantity kg
Conv.
Trad.
Conv.
Trad.
Time
in
Minutes
Cakes
With beaten mixture, in mould
1
1-3
2
175
200
60
With beaten mixture, in baking tin
1
1-3
2
175
200
50
Shortpastry, cake tin
0,5
1-3
3
175
200
30
Shortpastry with wet filling
1,5
1-3
2
175
200
70
Shortpastry with dry filling
1
1-3
2
175
200
45
With naturally raised mixture
1
1-3
1
175
200
50
Little cakes
0,5
1-3
3
160
175
30
Meat
Veal
1
2
2
180
200
60
Beef
1
2
2
180
200
70
English roastbeef
1
2
2
220
220
50
Pork
1
2
2
180
200
70
Chicken
1 ÷ 1,5
2
2
200
200
70
Casseroles
Beef casserole
1
1
2
175
200
120
Veal casserole
1
1
2
175
200
110
Fish
Filets of cod, hake, sole
1
1-3
2
180
180
30
Mackeral, turbot, salmon
1
1-3
2
180
180
45
Oysters
1-3
2
180
180
20
Flans
Macaroni pie
2
1-3
2
185
200
60
Vegetable flan
2
1-3
2
185
200
50
Sweet or savoury souffles
0,75
1-3
2
180
200
50
Pizzas and calzone
0,5
1-3
2
200
220
30
Defreezing
Prepared dishes
1
2
200
45
Meat
0,5
2
50
Meat
0,75
2
70
Meat
1
2
110
Electric oven
Temperature °C
N. Guiderom
bottom
Cooking tables
