Operation Manual

Instructions for the user
45
100÷MAX TRADITIONAL COOKING
TYPES OF FOOD
Level (*)
100÷MAX
Cooking duration (minutes)
MEATLOAF 500 g 2 200 - 210 60 - 70
PORK
ENTRECOTE 2 190 - 210 70 - 80
MEDIUM STEAK (400 g) 2 200 - 230 30 - 45
FATTY ROAST (1.5 kg) 2 200 - 220 120 - 150
FATTY ROAST (2.5 kg) 2 190 - 210 150 - 180
LEAN ROAST (1 kg) 2 180 - 200 70 - 90
LEAN ROAST (2 kg) 2 180 - 200 80 - 100
BEEF
MEDIUM STEAK (1 kg) 2 200 - 220 45 - 65
ROAST BEEF (1.5 kg) 2 200 - 220 30 - 45
CASSEROLE (1.5 kg) LIDDED DISH 2 200 - 220 120 - 150
CASSEROLE (2.5 kg) LIDDED DISH 2 190 - 210 150 - 180
VEAL
VEAL ROAST/BRISKET (1.5 kg) 2 180 - 200 90 - 120
VEAL ROAST/BRISKET (2.5 kg) 2 170 - 190 120 - 150
LEG 2 190 - 210 100 - 130
LAMB
BONED LEG 2 200 - 220 70 - 110
LOIN WITH BONE 2 200 - 220 (**) 40 - 50
BONED LOIN 2 200 - 220 (**) 30 - 40
POULTRY
WHOLE CHICKEN (1 kg) 2 200 - 220 60 - 70
WHOLE DUCK (2 - 3 kg) 2 190 - 210 90 - 120
WHOLE GOOSE (3 - 4 kg) 2 180 - 200 130 - 180
GAME
BONED ROAST/LEG (1.5 kg) 2 190 - 210 90 - 120
ROAST WILD BOAR 2 190 - 210 120 - 140
RABBIT 2 180 - 200 70 - 80
FISH
WHOLE FISH (300 g) 2 180 - 200 30 - 40
WHOLE FISH (700 g) 2 180 - 200 40 - 50
(*) corresponds to the position of the grill or tray from the bottom. (**) preheat the oven.
• The values indicated in the table refer to the preparation of food just out of the fridge and placed in a cold, non-preheated oven, unless indicated
otherwise.