(*) With preheated oven
DESSERTS(PASTRIES)
Ciambella
Fruit cake
Sponge-cake
Brioches
Strudel
Savoyard pudding
Bread
Toast
30-50
210-240
2-3
Food to be cooked
Selector knob
setting
35-45
40-50
25-35
40-60
25-35
30-40
40
7
150-170
170-190
190-220
160-170
150
160-170
190-210
220-240
2-3
2-3
2-3
2-3
1-2
2-3
2-3
1-2
Pizza
65-90
70-100
65-90
35-45
100-130
40-45
70-90
100-160
160-240
80-100
30-50
15-25
150-170
150-160
160-170
160-180
130-150
170-180
170
160-170
150-160
150-160
160-170
140-170
2
2
2
2
2
2
2
2
2
2
2
2
MEAT
Roast veal
Roast
pork
Roasted beef
Fillet of beef
Fillet lamb
Roast beef
Roast chicken
Roast
duck
Roast turkey
Roast rabbit
Roast
hare
Roast pigeon
According to
dimensions
150-170
2-3
Fish
20-25
25-30
20-25
190-210
190-210
190-220
2
2
2
Time in minutes
Level
from below
First courses
Lasagne
Oven-baked pasta
Creole rice
( )
Temperature
℃
Fan forced
cooking
First courses
Lasagne
oven-baked pasta
210-230
210-230
30
40
Roast fish
170-200
According to
dimensions
MEAT
Roast veal
Roast b
eef
Roast pork
Chicken
Duck
Goose-turkey
Rabbit
Leg of lamb
175-200
210-240
170-200
170-200
170-200
140-170
170-200
170-200
30-40/kg
30-40/kg
30-40/kg
45-60
45-60
45-60
50-60
15/kg
Pizza
50-70
170-200
165
150
170-200
170-200
60-90
15-20
35-40
30-50
40-45
20-30
Time in minutes(*)
Selector knob
setting
Food to be cooked
210-240
40-45
DESSERTS
Meringue
Short
pastry
Ciambella
Savoyards
Brioches
Fruit cake
2-3
2-3
1-2
2
2
2
2
2
2
1-2
1-2
1-2
1-2
1-2
1-2
Level
from below
1-2
2
1
Traditional
cooking
( )
Temperature
℃
Browing food to
perfect cooking
3-4
220
15
1
4
