Operation Manual

461307055 (A-000)
18
GB
COOKING / BAKING TIMETABLE
FOODS
Weight
kg
Pan or
Baking
tray
Position of the oven
shelf from the bottom
TRADITIONAL OVEN COMBINED OVEN (fan ventilated)
5 guide
bars
6 guide
bars
Temperature
in °C
Cooking/Baking
Time (in minutes)
Temperature
in °C
Cooking/Baking
Time (in minutes)
MEAT LOAFS
Roasted Veal
Roasted Pork
Roastbeef
Roasted Lamb
1
1
1,15
2
1
1
1
1
2
2
1 or 2
1 or 2
2 or 3
2 or 3
1 or 2
1 or 2
200-220
200-220
220
230
100-90
120-100
60
165
200-220
200-220
=
=
100-90
120-100
=
=
POULTRY
Roasted Chicken
Roasted Turkey
Roasted Duckling
1
6
1,5
1
1
1
2
2
2
2 or 3
2 or 3
2 or 3
200-220
200
200-220
90-100
150
120-150
190-210
190
190-210
90-100
150
120-150
FISH
Roasted whole fi sh
Sea bass
1
0.6
1.15
1
1
1
2
2
2
2
2 or 3
1 or 2
1 or 2
200
175
200
30-35
20-25
45
170-190
160-170
170-190
25-30
15-20
40-35
PIZZA
(*)
1
1 x 2
1
2
2
1 and 3
3
1 and 4
225-230
=
25-30
=
225-230
200-220
20-25
25-35
1 1 2 2 or 3 = = 220 20
BREAD
1 1 2 2 or 3 200-220 20-27 220 20
PATISSERY
Biscuits / Cookies
Biscuits
Coconut biscuits
Lemon biscuits
Muffi ns
Sweet “bun” rolls
Sweet “bun” rolls
1
2
2
2
2
1
2
2
1 and 3
1 and 3
1 and 3
1 and 3
2
1 and 3
3
1 and 4
1 and 4
1 and 4
1 and 4
2
1 and 4
180
=
=
=
180
225
=
20-25
=
=
=
30-35
18
=
190
170-190
170-190
170-190
160-170
=
200
15
18-15
25-20
27-23
30-25
=
16
CAKES/FLANS
Angel Cake/Sponge
Apple fl an
Fruit jam tart/fl an
Fruit jam tart/fl an
Strudel
Quiche
0,8
=
=
=
=
=
1
1
1
2
2 or 3
2 or 3
2
2
2
1 and 3
1
1
3
3
3
1 and 4
1
1
190
190
=
=
180-190
=
52
60
=
=
60-50
=
190
=
190
175-190
=
200-210
45
=
45
50-40
=
55-45
(*) function specifi c for this baking mode.
Values indicated in the tables (temperatures and cooking times) are approximate and may vary according to each person’s cooking habits.
GRILLING TIMETABLE
FOODS
Weight
kg
Position of the oven
shelf from the bottom)
TRADITIONAL OVEN
COMBINED OVEN (fan ventilated)
Percentage
grill power
Cooking/Baking
Time (in minutes)
Percentage
grill power
Cooking/Baking
Time (in minutes)
5 guide
bars
6 guide
bars
1
st
side 2
nd
side 1
st
side 2
nd
side
MEAT
T-bone steak
Steak
Chicken (cut in half )
0,50
0,15
1
4 or 5
5
3 or 4
5 or 6
6
4 or 5
100 %
50 %
100 %
12-15
5
20
12-15
5
20
=
=
=
=
=
=
=
=
=
FISH
Trout
Sea bass
Sole
0,42
0,40
0,20
4
4 or 5
4 or 6
5
5 or 6
5 or 6
60 %
60 %
50 %
18
15
10
18
15
10
60 %
60 %
50 %
10
10-12
8-9
10
10-12
8-9
SPIT (*)
CHICKEN
1,3 3 4 100 % 90-80 = =
(*) optional, only certain version
Values indicated in the tables (temperatures and cooking times) are approximate and may vary according to each person’s cooking habits.
More specifi cally, when grilling meat cuts the values are subject to the thickness of the slice or loaf and to personal taste as well.
INSTRUCTIONS FOR THE USER