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Les langues disponibles
Les langues disponibles
26 - Guidance temperature an time schedule for cooking
EN
FOOD
Poork, calf
(roast) etc.
Poork, calf
(roast) etc.
Fillet, roastbeef
Poultry (gose,
duck, turkey
chicken)
whole (2)
Chicken
quarter, thigs,
hamburger,
steak
Game (2)
Fish
Cakes
Biscuits
Pizza (fresh)
Pizza (frozen)
Pizza
multilevel
(fresh)
Pizza
multilevel
(frozen)
Bread toast
Warning for hot-air cooking - Position of pans:
• For fooking on 1 plane make use on 2nd holder from the bottom; (using
• For cooking on 2 planes make use of 2nd - 4th holders from the bottom; (using
• For cooking on 3 planes make use of 2nd - 3th and 4th holders from the bottom; (using
• (2) The time depends of poultry dimension, (40 ÷ 45 mins for kg).
IMPORTANT: The cooking times are considered with oven preheated
32
Rack position
Mode
(from the
bottom)
3th
3th
2nd
2nd
3th
3th
3th
2nd
2nd
2nd
2nd
2nd & 4th
or
1st & 3th
3th
Traditional cooking
Cooking
Temperature
time
°C
in minutes
180 ÷ 190
25 ÷ 35
L3
25 ÷ 35
170 ÷ 180
30 ÷ 35
200 ÷ 210
18 ÷ 22
--
--
180 ÷ 190
45 ÷ 75
200 ÷ 210
30 ÷ 35
190 ÷ 200
40 ÷ 50
175 ÷ 185
10 ÷ 15
215 ÷ 225
15 ÷ 18
200 ÷ 210
25 ÷ 30
--
--
--
--
L3
4 ÷ 6
Hot-air cooking system
Cooking
Temperature
time
°C
in minutes
170 ÷ 180
20 ÷ 30
215 ÷ 230
20 ÷ 30
165 ÷ 170
25 ÷ 30
190 ÷ 200
15 ÷ 18
12 ÷ 14
220 ÷ 230
for each side
170 ÷ 180
40 ÷ 70
180 ÷ 190
25 ÷ 30
170 ÷ 180
35 ÷ 40
165 ÷ 175
7 ÷ 13
--
--
--
--
200 ÷ 220
12 ÷ 15
190 ÷ 200
23 ÷ 26
--
--
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