Reference Guide

10
RECIPE DURATION
LEVEL
AND ACCESSORIES
RECIPE DURATION
LEVEL
AND ACCESSORIES
MEAT
Hot dog, boiled 10 - 15
3 1
PIZZA & SALTY CAKES
Frozen pan pizza 12 - 20
2
Meat loaf 35 - 45
2
Frozen thin pizza 8 - 12
2
Roast lamb 60 - 90
2 1
Chilled pizza 7 - 12
2
Roast beef 40 - 60
2 1
Home Made Pizza 12 - 18
2
Roast veal 50 - 70
2 1
Quiche Lorraine 30 - 45
2
POULTRY
Steamed fillets 25 - 30
3 1
Frozen quiche 20 - 30
2
Roast chicken 50 - 60
2 1
BREAD / CAKES
Bread loaf 30 - 40
2
Chicken pieces 25 - 30
3 1
Bread dough 10 - 15
2
Roast duck 60 - 90
2 1
Frozen rolls 10 - 13
2
FISH
Steamed cutlets 12 - 18
3 1
Vacuum-packed rolls 8 - 10
2
Fish fillets 15 - 20
3
1
Canned rolls 10 - 14
2
Steamed whole fish 35 - 55
3 1
Cookies 10 - 15
2
Baked Whole Fish 25 - 40
2
Meringues 50 - 60
2
Frozen gratin 35 - 45
2
Muffins 15 - 20
2
Mussels 8 - 12
3 1
Sponge cake 35 - 50
2
Shrimps 8 - 12
3 1
Scones 9 - 13
2
SIDE DISHES
Frozen vegetables 12 - 20
3 1
EGGS
Hard 15 - 18
3 1
Whole potato 30 - 40
3 1
Medium 12 - 15
3 1
Potato pieces 20 - 30
3 1
Soft-boiled 9 - 12
3 1
Broccoli 15 - 25
3 1
DESSERT
Fruit compote 10 - 20
3 1
Carrots 20 - 30
3 1
Pre baked frozen fruit pie 15 - 20
2
Cauliflower 20 - 30
3 1
Fruit pie 20 - 30
2
Corn on cob 20 - 30
3 1
Soufflé 35 - 50
2
Green beans 20 - 30
3 1
Baked apples 20 - 30
2
Steamed peppers 8 - 12
3 1
Crème brûlée 20 - 30
2 1
Steamed squash 5 - 10
3
PRESERVATION
FOOD QUANTITY
TIME
(MIN)
LEVEL
AND ACCESSORIES
VEGETABLES
1 l 40 - 120
3 2/1
500 ml 25 - 105
3 2/1
FRUIT
1 l 30 - 50
3 2/1
500 ml 15 - 35
3 2/1
Asparagus 20 - 30
3 1
Artichokes 40 - 55
3 1
Brussels sprouts 20 - 35
3 1
Potato wedges 30 - 40
2
Frozen French fries 15 - 25
2
Note: This table of tested recipes has been compiled for certication authorities in accordance with the standard IEC 60350-1.
It can be read by downloading the Use and Care Guide at www. aristonchannel. com
Wire shelf
Ovenware on
the wire shelf
Dripping pan Steamer tray Food probe (optional)