Roasting - ETNA T3400 Notice D'utilisation

Table for baking
hot air
Dish temp ridge
in °C level
Cakes and Biscuits
Fruit cake 150 2
Walnut gateau 150 2
Fruit sponge 150 2
150
Sponge flan 2
Shortbread 150 2
Biscuits 150 1, 2, 3
Meringues 120 1, 2, 4
Pastries
150
Flan pastry 2
Shortcrust pastry 150 2
Puff pastry 170 1
Choux pastry 160 1, 3
Paté sucree 160 2
Yeast baking
Bread 160 2, 3
Pizzas 180 2, 3
Fruitloaf 160 2
Croissants 220 2, 3
180
Chelsea buns 2, 3
The figures in this table are guidelines.
The times will vary depending on the type and quantity of food being baked.
conventional
time in temp ridge time in
min. in °C level min.
70 - 80 160 1 70 - 80
60 - 70 160 1 60 - 70
35 - 40 180 1, 2 35 - 40
180
25 - 30 1 15 - 20
50 - 60 160 1 50 - 60
15 - 25 180 2 10 - 15
40 - 50 130 2 30 - 50
180
20 - 25 1 15 - 20
20 - 25 180 1 20 - 25
20 - 25 200 1, 2 15 - 20
25 - 30 190 2 20 - 25
25 - 30 180 1 25 - 30
40 - 50 190 2, 3 40 - 50
25 - 30 190 2, 3 20 - 25
80 - 95 170 2 80 - 95
20 - 25 230 2 20 - 25
190
25 - 30 2, 3 25 - 30

Roasting

If the meat is covered when roasted, e.g. in a
casserole, it will retain its juices and little or no
smoke will develop. When roasted in an open
roasting tin it will brown and crisp more quickly.
The oven's roasting tin is ideal for roasting large
joints.
Roasting table
Meat weigth in kg
Pork 1
Beef 1
Veal 1
Spring Chicken 1
Chicken 1,3
Duck 1,5
Goose 3
Turkey 2
Turkey 3
Venison 1,5
Fish (whole) 1
The figures in this table are guidelines.
The table below applies only when you put the
dishes into a cold oven. When using top and
bottom heat the dishes should be put on to the
second ridge.
temp in °C time in mins.
180 - 200 100
170 - 190
100
170 - 190 90
180 - 200 60
170 - 190 75
150 - 170 90
170 - 190
160 - 180
160 - 180 110 - 130
160 - 180 150 - 180
170 - 190 90
160 - 180 50