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STATIC OVEN COOKING
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 pastry
GRILLING
Type of dish
Chops (0.5 kg)
Sausages
Grilled chicken (1 kg)
Veal on the spit (0.6 kg)
Chicken on the spit (1 kg)
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. The 1
Cooking Chart
Temperature
Cooking time
(°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
st
The 1st guide rail is the lowest position.
guide rail is understood as being the lowest position.
Type of dish
Meat
Turkey (4-8 kg)
Goose (4-5 kg)
Duck (2-4 kg)
Capon (2 1/2 - 3 kg)
Braised beef (1 - 1 1/2 kg)
Leg of lamb
Roast hare (2 kg)
Roast pheasant
Chicken (1 - 1 1/2 kg)
Fish
10
Temperature
Cooking time
(°C)
hours
160
3 - 4 1/2
160
4 - 4 1/2
170
1 1/2 - 2 1/2
170
2 - 2 1/2
160
3 - 3 1/2
160
1 - 1 1/2
160
1 - 1 1/2
160
1 - 1 1/2
170
1 - 1 1/2
minutes
200
15 - 25
Cooking time
Position
shelf
(minutes)
of shell
rd
min. 25
3
guide rail
nd
min. 15
2
guide rail
min. 60
1
st
guide rail
min. 60
min. 60
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