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COOKING TABLE
S
t
election knob Setting
NATURAL
Roast pork
CONVENTIONAL
Omelettes
COOKING
Cod-gilthead-turbot
Bread rolls
Pies
Freshwater fish
Polenta with sauce
Cheesecakes
FAN-ASSISTED
Roast pork
COOKING
Baked rabbit
Crescia Marchigiana (quick flat bread)
Baked crayfish
Cod-gilthead-turbot
Bread rolls
Fruit tarts
Meat & veg pies
BOTTOM
Chicken breast
FAN-ASSISTED
Veal slices
COOKING
Roast beef
Tuna steaks
Swordfish fillets
Crayfish
Meringues
Butter biscuits
Raised cakes
Almond pies
TOP
Tortellini au gratin
FAN-ASSISTED
Potato dumplings
COOKING
Swordfish
Mussels
Scallops
Roast potatoes
Cannelloni
GRILLING
Chicken wings
Chops
Scallops
Roast potatoes
Freshwater fish
Tomatoes au gratin
Eel kebabs
Turkey kebabs
TURBO GRILL
Chicken legs
COOKING
Spare-ribs
Guinea fowl (pieces)
Gilthead en papillote
Chicken (pieces)
Quails
Sausages
Vegetables
Note: The indications given in the table are the result of cooking tests carried out by a team of professional
chefs. They are provided as a guide only, and can be changed according to personal tastes.
ype of food
W
S
eight
helf
(
)
*
kg
poSition
1
3
1.5
2
1
3
1
2-4 cont.
1
2
1.5
3
0.5
2
1.5
2
1
3
1
2
1.5
2
0.5
3
2
2-4 cont.
2
2-4 cont.
1.5
2
2
3-5 cont.
1
2 or 3
1
2
1
3
1
2
1
3
1
2
0.8
2
1
2
0.8
2
1
2 or 3
0.5
3
0.5
3
0.5
5
1
4
1
4
0.5
4
1
3
1
4 or 5
0.8
3
0.5
3 or 4
1
3
1
3 or 4
0.4
2 or 3
0.5
3
0.5
4
1
4 or 5
0.5
4
1.2
4
1
3
1.5
3
0.8
4
1
4
1
4 or 5
– 13 –
p
t
reheating
hermoStat
(
.)
time
min
knob Setting
9.5
180 °C
10.5
200 °C
9.5
180 °C
9.5
175 °C
10.5
200 °C
10.5
200 °C
9.5
180 °C
9.5
180 °C
9
180 °C
9.5
190 °C
10
200 °C
10
200 °C
7.5
150 °C
9
180 °C
9
175 °C
9
180 °C
To speed
170 °C
up
180 °C
preheating
170 °C
time, use
160 °C
the Fan-
160 °C
Assisted
180 °C
Cooking
90 °C
function.
160 °C
170 °C
160 °C
To speed
Max
up
Max
preheating
200 °C
time, use
Max
the Fan-
200 °C
Assisted
200 °C
Cooking
Max
function.
7
Max
7
Max
7
Max
7
Max
7
Max
7
Max
7
Max
7
Max
9.5
Max
14
Max
14
Max
8
Max
14
Max
14
Max
14
Max
14
Max
EN
d
uration
(
.)
min
65-75
25-30
15
25-30
40-45
35-40
25-30
25-30
60-70
55-65
25-30
30-40
25-30
25-30
30-35
40-45
20
20
60
20
20
30
120
30
40
35
25-30
25-30
12-15
10-12
10-12
18-20
25-30
25-30
25-30
14-16
25-30
25-30
25-30
25-30
25-30
25-30
40-45
30-35
20-25
35-40
30-35
20-25
10-15
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