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8.6 Recommended cooking table
Cooking times, especially meat, vary according to the thickness and quality of the food and to the user's
taste.
FIRST COURSES
LASAGNE
OVEN-BAKED PASTA
MEAT
ROAST VEAL
ROAST BEEF
ROAST PORK
CHICKEN
DUCK
GOOSE - TURKEY
RABBIT
LEG OF LAMB
FISH
PIZZA
DESSERTS
SMALL PASTRIES
BUNDT CAKE
TARTS
FRUIT CAKE
PARADISE CAKE
APPLE CAKE
RICE CAKE
(*) = WITH PREHEATED OVEN
22
Instructions for the user
TRADITIONAL COOKING
LEVEL
FROM BELOW
2 - 3
2 - 3
2
2
1 - 2
1 - 2
2
2
2
2
1
1 - 2
1 - 2
1 - 2
1
1 - 2
1 - 2
1
1
TEMPERATURE
(°F)
390 - 410
410 - 450
350 - 390
410 - 470
350 - 400
350 - 400
350 - 400
300 - 350
350 - 400
350 - 400
338 - 392
430 - 470
340 - 400
340
360 - 400
340 - 400
320
400
360
TIME IN
MINUTES (*)
50 - 60
40
15 - 20 /LB.
15 - 20 /LB.
100 - 110
80 - 90
110 - 130
45 - 60
100 - 120
40 - 50
ACCORDING TO
DIMENSIONS
20 - 25
15 - 20
60 - 70
30 - 40
20 - 30
60
60
60 - 70
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