Cooking Chart - Tricity Bendix SG211X Instruction Book

Cooking chart\

Tray type or
Food dimension
(dxwxh) cm
Roasting meal
- beef
Roasting tray
delivered with
- lamb
the cooker
- pork and veal
Poultry
- chicken
Roasting tray
- turkey below 4.5 Kg
delivered with
- turkey over 4.5 Kg
the cooker
- duck
Cakes
- scones 33x28x0.6
33x28x0.6
- fettles sponge cake
- rich fruit cake Ø 23x7.6
- small cake 33x28x0.6
33x28x0.6
- Victoria sandwich Ø 20.5x3.5
Ø 20.5x3.5
- apple pie
Yeast mixture
- bread 1.35 Kg 19.5x9.3x5.5
- bread 0.45 Kg 19.5x9.3x5.5
NOTE: d = deepness; w = width; h = height
Remarks: The recommended cooking conditions give the best results.
* if you should cooking more than one tray, you can take the top tray out of the oven when the
cakes are finished and move the lower tray to the higher shelf to finish the cooking (about 5 min.)
** these two pans are positioned on the same shelf, at the diagonal of the oven grid
*** put the dishes in the center of the shelf
The dishes indicated for cakes and yeast mixture you can find in the shops.
10
No.
Material of
of
the tray
tray
Enamelled
Enamelled
Aluminum
Aluminum
Ø 26x5 Aluminized
Tinned
steel
Aluminum
Aluminum
Aluminized
Aluminized
Ø 20x5 Aluminized
Ø 20x5 Aluminized
Tinned
steel
Tinned
steel
Preheating
Shelf
Thermo-
position
stat
pos.
1 3 5
1 3 5
1 3 5
1 3 5
1 3 4
1 3 4
1 3 5
2 2 and 4* 8
1 3*** 8
1 3*** 4
1 3*** 1
2 2 and 4* 4
1 3*** 4
2 2 and 4* 5
1 3*** 5
2 3** 5 - 6
1 3*** 5
3 3 7
1 1*** 7
Cooking
Thermo
Time
-stat
(min)
pos.
20 min. for each 0.5 Kg / rare
20 5 25 min. for each 0.5 Kg/ medium
30min. for each 0.5 Kg/well done
25 min. for each 0.5 Kg/ medium
20 5
30min. for each 0.5 Kg/well done
30 min. for each 0.5 Kg/ medium
20 5
35min. for each 0.5 Kg/well done
20 5 25-30 min. for each 0.5 Kg
20 5 25 min. for each 0.5 Kg
20 5 25 min. for each 0.5 Kg
20 5 25 min. for each 0.5 Kg
20 8
20 8
15 4
15 1
15 4
15 4
15 5
15 5
15 5 - 6
15 5
20 7
20 7
Time
(min)
15-20
15-20
30-40
120-140
30-40
30-40
20-30
20-25
70-90
70-90
35-45
30-40