Cooking Tips - Ariston CP 059 MD AUS Instructions For Use And Installation

Cooking times may vary according to the nature of the foods, their homogeneity and their volume. When cooking a certain
food for the first time, it is advisable to choose the lowest values in the cooking time range given in the table and then
increase them if necessary.
Type of dish
Pastries and cakes
Fruit pie
Meringues
Sponge cake
Angel cake
Madeira cake
Chocolate cake
Flat sweet loaf
Puffs
Flaky pastry biscuits
Mille feuilles
Short crust pastry
Type of dish
Chops (0.5 kg)
Saussages
Grilled chicken (1 kg)
Veal on the spit (0.6 kg)
Chicken on the spit (1 kg)
Type of dish
Cakes
* With beaten mix, in mould
* With beaten mix, without mould
Short pastry, flan base
Short pastry with wet filling
Short pastry with dry filling
* With natural leavened mix
Small cakes
Meat
Roasts under the grill
Veal
Beef
English roast beef
Pork
Chicken
Roasts on a tray
Veal
Beef
Pork
Chicken
Turkey slices
Duck
Casseroles
Beef casserole
Veal casserole
Fish
Fillets, steaks, cod, hake, sole
Mackerel, turbot, salmon
Oysters
Timbales
Baked pasta dish
Vegetable pudding
* Sweet and savoury soufflés
* Pizzas and savoury rolls
Toasted sandwiches
Defrosting
Ready-to-eat meals
Meat
Meat
Meat
Notes:
king times do n
1) Coo ot include oven pre-heating, except for those marked with an asterisk.
2) The indication given in the table for the guide rails is the one that should preferably be used in the event of cooking on more than one level.
3) The indicated times refer to cooking on one shelf only; for cooking on more than one level, increase the time by 5 ÷ 10 minutes.
4) For roast beef, veal, pork and turkey, on the bone or rolled, increase the times by 20 minutes.

COOKING TIPS

CONVENTIONAL oven cooking
Cooking time
Temperature °C
(minutes)
130 60-70
130 30-40
150 20-30
160 40-50
160 40-50
170 30-40
170 40-50
200 15-20
200 15-20
200 15-20
200 15-20
FAN ASSISTED cooking
Guide rail no. from bottom
1-3
1-3-4
1-3-4
1-3
1-3-4
1-3
1-3-4
2
2
2
2
2
1-3
1-3
1-3
1-3
1-3
1-3
1
1
1-3
1.3
1-3
1-3
1-3
1-3
1-3-4
1-3-4
1-3
1-3
1-3
1-3
Type of dish Temperature °C
Meat
Turkey (4-8 kg) 160
Goose (4-5 kg) 160
Duck (2-4 kg) 170
Capon (2½-3 kg) 170
160
Braised beef (1-1½ kg)
Leg of lamb 160
Roast hare (2 kg) 160
Roast pheasant 160
Chicken (1-1½ kg) 170
Fish 200
GRILLING
Cooking time
(minutes)
60
15
60
60
60
Quantity kg Temperature °C
1
1
0.5
1.5
1
1
0.5
1
1
1
1
1-1.5
1
1
1
1-1.5
1.5
1-1.5
1
1
1
1
2
2
0.75
0.5
0.5
1
0.5
0.75
1
6
Cooking time (hours)
3-4½
4-4½
1½-2½
2-2½
3-3½
1-1½
1-1½
1-1½
1-1½
15-25 minutes
Position of shelf
3 rd guide rail
The 1 st guide rail is
2 nd guide rail
understood as being the
1 st guide rail
lowest position.
-
-
Time (minutes)
175 60
175 50
175 30
175 70
175 45
175 50
160 30
180 60
180 70
220 50
180 70
200 70
160 80
160 90
160 90
180 90
180 120
180 120
175 120
175 110
180 30
180 45
180 20
185 60
185 50
180 50
200 30
190 15
200 45
50 50
50 70
50 110
AUS