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11.3 Cooking tables:
FIRST COURSES
LASAGNE
OVEN-BAKED PASTA
MEAT
ROAST VEAL
LOIN OF PORK
SHOULDER OF PORK
ROAST RABBIT
TURKEY BREAST
ROAST NECK OF PORK
ROAST CHICKEN
GRILLED MEATS
PORK CHOPS
FILLET OF PORK
FILLET OF BEEF
LIVER
SAUSAGES
MEAT-BALLS
ROTISSERIE MEATS
CHICKEN
FISH
SALMON TROUT
PIZZA
BREAD
MUFFINS
DESSERTS
DOUGHNUT
FRUIT TART
SHORT PASTRY
JAM TARTS
PARADISE CAKE
ECLAIR
LIGHT SPONGE CAKE
CROISSANTS
Instructions for the User
FUNCTION
Static
Static
Vent.-ass. static
Vent.-ass. static
Turbo
Circular
Vent.-ass. static
Turbo
Turbo
Vent.-ass. grill
Grill
Grill
Vent.-ass. grill
Vent.-ass. grill
Grill
Rotisserie grill
Bottom v.-a.circ.
Vent.-ass. static
Circular
Turbo
Vent.-ass. static
Vent.-ass. static
Bottom v.-a.circ.
Turbo
Vent.-ass. static
Turbo
Circular
Circular
LEVEL FROM
TEMP. °C
BELOW
1
220 - 230
1
220 - 230
2
180 - 190
2
180 - 190
2
180 - 190
2
180 - 190
2
180 - 190
2
180 - 190
2
180 - 190
4
260
3
260
3
260
4
260
3
260
3
260
On a spit
250 - 260
2
150 - 160
1
250 - 280
2
190 - 200
2
180 - 190
2
160
2
160
2
160 - 170
2
160
2
160
2
150 - 160
2
150 - 160
2
160
TIME IN
MINUTES
50 - 60
40
70 - 80
70 - 80
90 - 100
70 - 80
110 - 120
190 - 210
60 - 70
st
nd
1
2
SURF.
SURF.
7 - 9
5 - 7
9 - 11
5 - 9
9 - 11
9 - 11
2 - 3
2 - 3
7 - 9
5 - 6
7 - 9
5 - 6
60 - 70
35 - 40
6 - 10
25 - 30
15 - 20
55 - 60
30 - 35
20 - 25
20 - 25
55 - 60
40 - 50
45 - 50
25 - 30
49
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