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GUIDANCE TEMPERATURE AN TIME SCHEDULE
FOR COOKING
FOOD
Poork,calf (roast)
etc.
Filett, Roastbeef
Poultry (goose,
duck, turkey,
chicken) whole (4)
Chicken
Hamburger,Chops
of Lamb, Chicken
thighs
Game (4)
Fish
Cakes
Biscuits
Pizza
Pizza Multilevel
Warning for hot-air cooking - Position of pans:
- For cooking on 1 plane make use on 2nd holder from the bottom
- For cooking on 2 planes make use of 2nd - 4th holders from the bottom
- For cooking on 3 planes make use of 2nd - 3th and 4th holders from the bottom
- (4) The time depends of poultry dimension, (40 ÷ 45 mins for kg).
IMPORTANT: The cooking times are considered with oven preheated.
24
Rack
position
Mode
(from the
bottom)
2nd
2nd
1st
2nd
3th
1st
1st
1st
2nd
2nd
2nd & 3th
or 2nd & 4th
Traditional cooking system
Cooking
Temperature
time in
°C
minutes
200 ÷ 225
100 ÷ 150
240 ÷ 250
40 ÷ 50
190 ÷ 240
150 ÷ 180
225 ÷ 250
30 ÷ 45
10 ÷ 20
200 ÷ 220
for each
side
210 ÷ 230
80 ÷ 100
180 ÷ 190
35 ÷ 45
170 ÷ 200
40÷ 80
225
10 ÷ 20
210 ÷ 240
15÷ 20
Hot-air cooking system
Cooking
Temperature
time in
°C
minutes
175 ÷ 180
90 ÷ 120
210 ÷ 225
20 ÷ 30
180 ÷ 225
60 ÷ 75
210 ÷ 225
45 ÷ 60
10 ÷ 15
180 ÷ 190
for each side
250
45 ÷ 60
175 ÷ 180
35 ÷ 45
150 ÷ 170
35 ÷ 70
170 ÷ 180
10 ÷ 15
200 ÷ 210
10 ÷ 12
200 ÷ 210
15 ÷ 20
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