Operation Manual

22
Traditional Baking Time & Temperature Charts
FOOD PROGRAM TEMPERATURE TIME
FOOD
POSITION
PRE-HEATING ACCESSORIES
Veal
3 lbs
190ºC
374ºF
50-60 min No
Turkey
9 lbs
170ºC
338ºF
115-125 min No
Caramel
custard
150ºC
302ºF
30-40 min No
Sponge
cake
180ºC
356ºF
15-25 min No
Pears baked
in wine
220ºC
428ºF
50-60 min No
Pastries
For all kinds
of food
200ºC
392ºF
75ºC
165ºF
8-12 min No
No
Turkey legs
(2)
150ºC
302ºF
40-50 min No
Pork ribs
3 lbs
200ºC
392ºF
30-40 min No
Pork leg
3 lbs
Roasted
lamb
2 lbs
150ºC
302ºF
200ºC
392ºF
85-95 min
40-55 min
No
No
Roasted
rabbit
3 lbs
230ºC
446ºF
25-35 min No
Roasted
chicken
3 lbs
210ºC
410ºF
50-60 min No
Pork loin
3 lbs
200ºC
392ºF
50-60 min No
MEAT AND POULTRY
DESSERTS
THAWING