Smeg CE6GPXU Owner's Manual page 23

10.6 Recommended cooking chart
FIRST COURSES
LASAGNA
OVEN-BAKED PASTA
MEAT
ROAST VEAL
PORK LOIN
PORK SHOULDER
ROAST RABBIT
TURKEY BREAST
ROASTED NECK OF PORK
ROAST CHICKEN
BROILED MEATS
PORK CHOPS
FILLET OF PORK
FILLET OF BEEF
LIVER
SAUSAGES
MEATBALLS
ROTISSERIE MEATS
CHICKEN
User instructions
OVEN FUNCTION
Top and bottom heat
Top and bottom heat
Convection with top and
bottom heat
Convection with top and
bottom heat
European convection with
top and bottom heat
European convection
Convection with top and
bottom heat
European convection with
top and bottom heat
European convection with
top and bottom heat
Convection Broil
Rotisserie with broil
Rotisserie with broil
Convection Broil
Convection Broil
Rotisserie with broil
Rotisserie with broil
RACK TEMP. °F
POSITIO
N FROM
BOTTOM
1 395 - 410
1 395 - 410
2 325 - 340
2 325 - 340
2 325 - 340
2 325 - 340
2 325 - 340
2 325 - 340
2 325 - 340
4 470
3 470
3 470
4 470
3 470
3 470
On a spit 450 - 470
TIME IN
MINUTES
50 - 60
40
70 - 80
70 - 80
90 - 100
70 - 80
110 - 120
190 - 210
60 - 70
SIDE 1 SIDE 2
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
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