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Cooking Time
The table shows some examples for the adjustment of the thermostat and of the cooking time.
*The cooking times can vary according to the type of food, its homogeneity and volume.
*For the beef, veal, pork and turkey roasts, with bones or rolled, add about 20 minutes to the times shown in the
table.
*The times indicated in the table refer to the cooking of one dish only; for multiple dishes, the cooking times should
be increased by 5-10 minutes.
Chopped meat
Roast in the net
Version 01
Nature of food
General
Long-cooking roast
Fowl (duck)
Poultry
Game
Fish
Pastries
Food
Qty.
Kg
Veal cutlet
1
Lam cutlet
1
Liver
1
1
roulades
Veal heart
1
1
Half-chicken
1
Fish filet
1
Stuffed
1
tomatoes
Oven Temp.°C
220--250
225--250
210--250
225--250
200--225
180--200
160--200
Temp.
Pre-heat time in
°C
minutes
250
5
250
5
250
5
250
5
250
5
250
5
250
5
250
5
250
5
Time Minutes
Relative to Qty
50--60
150--180
50--60
Relative to Qty
20--25
60--70
Time
in min.
8--10
12--15
10--12
12--15
12--15
20--25
20--25
12--15
10--12
Page 10
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