15
COOKING TABLE
Type of dish
Temp.°C
Side rail (*)
Cooking time min.
Cooking cycle
Pastry and cakes
Panettone or focaccia
180
2
55-65
Fruit pie
200
1
30-40
Ricotta pie
180
2
35-40
Cakes in a tin with yeast mixture
200
1
25-35
Shortcrust pastry
190
2
20-30
Choux pastry
200
2
15-25
Biscuits
190
3
15-20
Lasagne
225
2
40-50
Meat
Beef fillet
225
2-3
50-80
Beef roast
225
2-3
50-80
Veal roast
225
2-3
60-80
Lamb roast
225
2
45-55
Rare roast beef
225
2-3
50-60
Roast hare
200
2
60-90
Roast turkey
180
2
about 240
Roast goose
200
2
150-210
Roast duck
200
2
120-180
Roast chicken
200
2
60-90
Leg of goat
200
2-3
90-150
Leg of deer
180
2-3
90-180
Fish
180
2-3
10-40
Vegetables
Soufflé of cooked vegetables
170-190
2-3
40-50
Pizza
240
1
15-25
Cooking with the grill
Chops
4
8-12
Sausages
4
10-13
Grilled chicken
3
25-35
Chicken kebabs
50-65
Roast veal kebabs
50-65
Notes:
(*) The side rails are numbered from the bottom. Preheat the oven before putting the food in.
These cycles are recommended for cooking delicate foods and/or for reheating dishes.
This cycle is recommended for cooking several dishes and the same time without taste and smells
passing from one to the other (with the same cooking time).
THE DATA GIVEN ABOVE ARE INDICATIVE BECAUSE THE COOKING TYPE AND TIME VARIES WITH THE FOOD QUANTITY AND QUALITY.
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