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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
Légumes
Gratins (precooked ingredients)
Potato gratin
Lasagne
Stuffed tomatoes
Pâtisseries
Sponge cake
Swiss roll
Brioche
Brownies
Cake - Pound cake
Clafoutis
Creams
24
24
*
*
200
2
200
2
240
2
220
1
220
200
2
220
180
1
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
*
*
min
60-70
30-40
200
2
210
3
60-90
210
3
20-30
30-40
20-30
210
3
20-30
20-30
15-20
30-35
15-20
180
2
180
2
25-35
180
2
35-45
20-25
180
2
45-50
30-35
150
2
30-40
* Depending on model
60
60
60
15
45
45
30
35
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