FOOD COOKING TABLES
Preheating Level TemperatureCooking PreheatingLevel TemperatureCooking Preheating Level TemperatureCooking
FOODFunction(from the time FOODFunction(from the timeFOODFunction(from the time
(10 minutes)bottom)(°C)(minutes)(10 minutes)bottom)(°C)(minutes)(10 minutes)bottom)(°C)(minutes)
3X220060 - 806X220050 - 60SWEETS, 3X216030 - 40
MEAT
PASTRIES,
Lamb,
5X219070 - 903X219035 - 45ETC.5-315035 - 45
Kid,VEGETABLES
Mutton4X219060 - 80Stuffed peppers5-218055 - 60Raising cakes (sponges)
4-316030 - 40
3X220070 - 904-219050 - 60
Roast3-218090 - 95
(Veal, Pork, Filled pies
5-219060 - 803X220050 - 55
Beef)(with cheese)5-216070 - 80
(kg. 1)4-219060 - 80Stuffed tomatoes5-218050 - 604-217090 - 95
3X220070 - 804-219035 - 453X218025 - 35
Chicken,
Rabbit,5-219060 - 703X220040 - 50Tarts5-318045 - 50
Duck
4-219070 - 80Baked potatoes5-219045 - 504-218030 - 40
3X1200160 - 1804-219045 - 503X220040 - 45
Turkey
(kg. 6) + level. 35X1190150 - 180Raw vegetables 3X220035 - 45Apple strudel5X320045 - 50
browningau gratin
4X1190150 - 180(e.g. Fennel, 4-218045 - 50
5-318040 - 50
Cabbage,
3X2200120 - 130Asparagus, 3X218020 - 30
Celery)4-219040 - 50
Goose (kg. 2)5X2190100 - 120Biscuits5-1 - 316030 - 40
4X2190110 - 1204-2 - 418025 - 35
FISH (WHOLE) 3X220060 - 703X2 - 419025 - 35
(kg 1-2)COOKING TABLE FOR GRILL FUNCTION
Gilt-head, Bass, 5-2 - 319065 - 75Cream puffs5X1 - 318040 - 50
Tuna, Salmon, Level Cooking
Browning
Trout4-2 - 319060 - 70FOODFunction Preheating (from the time 4X2 - 419030 - 40
(5 minutes)level
bottom)(minutes)
FISH 3X220045 - 553X220050 - 55
(CUTLETS)Sirloin steaks 7X4535 - 45
(kg. 1) 5-319050 - 55Savoury Pies5X318055 - 60
Sword Fish, Cutlets7X4530 - 40
Tuna, Salmon, 4X220040 - 50
Cod4X219045 - 55Sausages7X4530 - 40
3X220045 - 55
Pork chops7X4525 - 35
Lasagne5-219045 - 55
NOTE: When cooking meat using fan-assisted and static functionsFi,sh it is 7X4530 - 40
also advisable to use the Browning function (level 1 to 3).6-219045 - 55
Chicken legs7X4535 - 40
3X220035 - 45
Kebabs7X4530 - 35Filled fruit pies
e.g. Pineapple, 5-218045 - 50
Spare ribs7X4520 - 35Peach
4-218040 - 50
Chicken halves7X3545 - 50
3X290120 - 150
Chicken halves8-3545 - 55
Meringues5-1 - 380150 - 180
Whole chicken8-3560 - 70
4-2 - 4100120 - 150
Roast 8-3575 - 90
(pork, beef)3X220015 - 25
Duck8-2580 - 90Vol-au-vents5X1 - 319025 - 30
Leg of lamb8-3590 - 1204X2 - 420020 - 30
Roast beef8-3590 - 1203X219030 - 40
Baked potatoes 8-3540 - 50Soufféls5-218055 - 65
Swordfish cutlets8-3535 - 454X219040 - 50 |
ACEC
