Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
Type of food
Cakes, pastries
With a beaten mixture, in a mould
With a beaten mixture, without a mould
Short pastry, cake base
Short pastry with a wet filling
Short pastry with a dry filling
With a natural leavening dough
Small cakes
Meat
Grilled roasts
Veal
Beef
English roast beef
Pork
Chicken
Baking-pan roasts
Veal
Beef
Pork
Chicken
Turkey pieces
Duck
Casseroles
Beef casserole
Veal casserole
Fish
Filets, steaks, cod, hake, sole
Mackerel, turbot, salmon
Oysters
Oven bakes
Pasta
Vegetables
Sweet and savoury soufflés
Pizza and "calzone"
Toast
Defrosting
First courses
Meat
Meat
Meat
Notes:
The cooking times given above do not include the time needed to heat the oven except in those cases marked with an
asterisk.
Indication regarding use of the levels given in the table is what is preferable if you are cooking on different rungs.
The times given refer to cooking on one level only. For more than one level increase time 5-10'
For beef, veal, pork and turkey roasts on the bone or in a roll, increase time 20'
GB
IT
COOKING TABLE FOR THE FAN OVEN
IE
CH
Slot no.
Quantity
from the
Kg
bottom
1-3
1
1-3-4
1
1-3-4
0.5
1-3
1.5
1-3-4
1
1-3
1
1-3-4
0.5
2
1
2
1
2
1
2
1
2
1-1.5
1-3
1
1-3
1
1-3
1
1-3
1-1.5
1-3
1.5
1-3
1-1.5
1
1
1
1
1-3
1
1-3
1
1-3
1
1-3
2
1-3
2
1-3
0.75
1-3-4
0.5
1-3-4
0.5
1-3
1
1-3
0.5
1-3
0.75
1-3
1
47
Temperature
Cooking time
°C
in minutes
175
60
175
50
175
30
175
70
175
50
175
50
160
30
180
60
180
70
220
50
180
70
200
70
160
90
160
90
160
90
180
90
180
120
180
120
175
120
175
110
180
30
180
45
180
20
185
60
185
50
180
50
200
30
190
15
200
45
50
50
50
70
50
110
Publicité
Chapitres
Table des Matières
