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Idiomas disponibles
Idiomas disponibles
GB
GUIDANCE TEMPERATURE AN TIME SCHEDULE FOR COOKING
FOOD
Poork,calf (roast) etc.
Fillet, roastbeef
Poultry (gose, duck,
turkey, chicken)
whole (4)
Chicken
quarter, thigs,
hamburger,steak
Game (4)
Fish
Cakes
Biscuits
Pizza
Pizza multilevel
Bread toast
Warning for hot-air cooking - Position of pans:
- For cooking on 1 plane make use on 2nd holder from the bottom (using
- For cooking on 2 planes make use of 2nd - 4th holders from the bottom (using
- For cooking on 3 planes make use of 2nd - 3th and 4th holders from the bottom
(using
- (4) The time depends of poultry dimension, (40 ÷ 45 mins for kg).
IMPORTANT: The cooking times are considered with oven preheated.
22
Rack position
Mode
(from the bottom)
2nd
2nd
1st or 2nd
2nd or 3rd
2nd
2nd
2nd
2nd
2nd
2nd & 3rd or
2nd and 4th
3rd
)
Traditional cooking system
Cooking time
Temperature °C
in minutes
200 ÷ 225
100÷ 150
200 ÷ 240
60 ÷ 90
200 ÷ 240
60 ÷ 180
--
--
210 ÷ 230
80 ÷ 100
180 ÷ 190
35 ÷ 45
170 ÷ 200
35 ÷ 60
170 ÷ 200
10 ÷ 20
210 ÷ 240
15 ÷ 20
--
--
L2
3 ÷ 7
Hot-air cooking system
Cooking time in
Temperature °C
minutes
175 ÷ 180
90 ÷ 120
210 ÷ 225
40 ÷ 70
180 ÷ 220
90 ÷ 150
10 ÷ 30
200 ÷ 230
per ogni lato
180 ÷ 200
60 ÷ 100
175 ÷ 180
25 ÷ 45
165÷ 190
30 ÷ 60
170 ÷ 190
10 ÷ 15
200 ÷ 210
10 ÷ 12
200 ÷ 210
15 ÷ 20
--
--
)
)
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