Cooking Table - Kelvinator KE601BL User Information

Cooking table

Type of food
Cake in mould with beaten mixture
Panettone or focaccia
Focaccia
Cake
Pie in mould (short pastry)
Pie base
Pie base with ricotta cheese
Pie base with fruit
Cake in mould with raised mixture
Pie base
White bread (2,2 lb of flour)
Small pastries
Puff pastry
Choux pastry
Biscuit pastry
Lasagne
Meat (cooking time per cm. of thickness)
Slowly cooked roast (ex. roast veal)
Fast cooked roast (ex. roast beef)
Meatloaf
Poultry
Duck 3,3 lb
Goose 6,6 lb
Roast chicken
Turkey 11 lb
Game
Hare
Leg of roe
Leg of deer
Vegetable
Baked potatoes
Vegetable pudding
Fish
Trout
Grey mullet
Pizza
Grill
Pork chops
Sausages
Grilled chicken
Roast veal on spit (1,3 lb)
Chicken on spit
* The guide number refers to the lowest level (excluding the bottom, since it is not possible to insert
the drip-pan)
THE GIVEN ABOVE DATA ARE INDICATIVE BECAUSE THE COOKING TYPE AND TIME VARIES WITH THE FOOD
QUANTITY AND QUALITY
Temp. Insertion*
°C guide
175 2
175 3
175 3
200 3
200 3
200 3
180 3
200 3
200 3
200 2
200 3
225 2
200 2
200 2
200 2
200 2
200 2
200 2
175 2
200 2
200 2
175 2
220 2
200 2
200 2
200 2
240 3
4
4
2
Cooking time
in minutes
Suggested
Personal
55 - 65
60 - 70
60 - 70
8 - 10
25 - 35
25 - 35
30 - 45
25 - 35
10 - 15
35 - 45
15 - 20
40 - 50
120 - 150
60 - 90
30 - 40
120 - 180
150 - 210
60 - 90
about 240
60 - 90
90 - 150
90 - 180
30 - 40
40 - 50
40 - 50
40 - 50
10 - 20
8 - 12
10 - 12
25 - 35
50 - 60
60 - 70
9