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4.13. COOKING TABLES
Traditional and Hot Air Circulation Cooking Methods; Weights (Gr)
TYPE OF THE FOOD Traditional Cooking Method
Weight
TYPE OF THE FOOD
(Gr)
CAKES AND DESSERTS
Dough with stirred egg
Dough
Small Cakes
Cheese Cake
Apple Pie
Strudel
Jam tart
Small cakes
Biscuits
Cream cakes
BREAD AND PIZZA
1000
White Bread
500
Rye Bread
500
Sandwich
PASTRY
Macaroni
With vegetable
Small pastries
Lasagne
MEATS
Roast beef
1000
Roast pork
1200
Roast veal
1000
British style roast beef
1500
Lamb
1200
Chicken
1000
Turkey
4000
Duck
1500
Goose
3000
Rabbit
1200
FISH
1000
Whole fish
800
Fillet
NOTE :
1) Cooking times do not include pre heating. Preheating the oven for about 10 minutes is advisable especially for cakes, pizzas and breads.
2) Indicates tray positions for cooking several dishes simultaneously.
3) All cooking operations must be carried out with oven door closed.
QUANTITY
FOOD TYPES
N. OF
PARTS
Beefsteak
4
Grilled cutlet
4
Sausage
8
Chicken parts
6
Mixed grill
4
Milky desserts
4
Tomato slices
8
Fish fillets
4
Scallops
6
Toast
4
Bread slices
4
Traditional
Hot Air
Cooking
Circulation
Method
Method
Shelf
Tempera-
Shelf
Tempera-
Position
ture(° )
C
Position
ture(° )
2
180
2(1and3)
160
1
180
2(1and3)
160
2
180
2(1and3)
160
1
175
2
150
1
180
2(1and3)
160
2
175
2(1and3)
150
2
180
2(1an 3)
d
160
2
180
2(1and3)
160
2
180
2(1and3)
160
2
100
2(1and3)
100
2
1
200
175
2
1
200
175
2(1and3)
2
200
175
2(1and3)
200
175
2
2(1and3)
200
175
2
2(1and3)
200
175
2
2
200
175
2
2
200
2
175
2
200
2
175
2
200
2
175
2
220
2
200
2
200
2
175
2
200
2
175
2
200
2
175
2
175
2
160
2
175
2
160
2
200
2
175
2
200
2(1and3)
175
2
200
2(1and3)
175
COOKING ON GRILL
TEMPERATURE
SHELF
WEIGHT
POSITION
800
4
600
4
500
4
800
3
700
4
400
4
500
4
400
4
---
4
---
4
—
4
Cooking
times
N O T E S
(Minutes)
C
45 - 60
20 - 35
20 - 30
60 - 80
40 - 60
60 - 80
45 - 60
15 - 25
10 - 20
90 - 120
45 ~ 60
Inside the closed oven on
30 ~ 45
dishes 8 pieces on a tray
20 ~ 35
Under the grill
40 ~ 50
45 ~ 60
35 ~ 45
45 ~ 60
Cook on grill
50 ~ 70
Cook on grill
100 ~ 130
Cook on grill
90 ~ 120
Cook on grill
50 ~ 70
Leg
110 ~ 130
Full size
60 ~ 80
Full size
210 ~ 240
Full size
120 ~ 150
Full size
150 ~ 200
In parts
60 ~ 80
40 ~ 60
2 Fishes
30 ~ 40
4 Fillets
COOKING TIMES
(Minutes)
UPPER
(°C)
SECTION
max
10
max
12
max
10
max
30
max
12
max
13
max
12
8
max
max
12
max
8
max
2-3
14 GB
Shelf Pozitions
LOWER
SECTION
8
8
6
20
10
10
--
6
--
--
1
4
3
2
1
Figure 16
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