Brandt BFP2521X Instruction Utilisateur page 139

Cooking chart Cooking chart
TYPE OF FOOD
Meat
Roast pork (1kg)
Roast veal (1 kg)
Roast beef rare (1kg)
Lamb (leg, shoulder 2.5 kg)
Poultry (1kg)
Large pieces of poultry
Chicken thighs
Pork chops
Veal ribs
Beef ribs rare (1kg)
Mutton ribs
Fish
Small fish
Medium fish (1kg to 1.5kg)
Fish fillets
Vegetables
Gratins (precooked ingredients)
Potato gratins
Lasagne
Stuffed tomatoes
Pastries
Sponge cake
Swiss roll
Brioche
Brownies
Cake - Pound cake
Clafoutis
Creams
* *
200 2
200 2
240 2
1
220 220
200 2 220
200 2
220
210
210
210
210
275
200 3
220
3
275
200
2
200 3
170 3
150 3
220
3
170 1 210
180 2
180 1 180 1
200 2
165 2
* * *
180
2
180 2
180 2
3
3
3
3
3
4
180 3
200
3
2
180
2
180 3
160 2
175 3
180 3
* Depending on model
*
min.
60
60-70
45-60
2 45
200
210 3 45
60-90
30-40
210 3
30-40
20-30
20-30
210 3
20-30
15-20
30-35
15-20
15
45
45
30
35
15-20
35-45
20-25
45-50
30-35
30-40
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