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PRATICAL ADVICE FOR OVEN COOKING
Food to be cooked
Pasta
Lasagne
Cannelloni
Pasta bakes au gratin
Meat
Veal
Chicken
Duck
Rabbit
Lamb
Fish
Mackerel
Dentex
Trout baked in paper
Pizza
Napolitan
Cake
Biscuits
Tarts
Savoury pie
Raised Cakes
Grill cooking
Veal steaks
Cutlets
Hamburgers
Mackerels
Toast sandwiches
Grill cooking with rotisserie
Veal on the spit
Chicken on the spit
NB: cooking times are approximate and may vary according to personal taste. When cooking using the grill, the
dripping-pan must always be placed on the 1st oven rack from the bottom.
Wt.
Cooking position
(Kg)
of shelves from
bottom
2.5
2
2.5
2
2.5
2
1.7
2
1.5
2
1.8
2
2.0
2
1.8
2
1.1
2
1.5
2
1.0
2
1.0
2
0.5
2
1.1
2
1.0
2
1.0
1
3-2
1,5
3-2
1
3-2
1
3-2
n.° 12
2
1
-
2
-
12
Temperature
Pre-heating time
(°C)
(minutes)
210
200
200
200
220
200
200
200
180-200
180-200
180-200
220
180
180
180
165
-
-
-
-
-
-
-
C o o k i n g
time
(minutes)
20
70-85
20
50-60
20
50-60
10
85-90
10
90-100
10
100-110
10
70-80
10
90-95
10
35-40
10
40-50
10
40-45
15
15-20
15
30-35
15
30-35
15
45-50
15
35-40
5
30
5
20
5
20
5
15-20
5
7
5
70-80
5
70-80
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