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9.4.7 Recommended cooking tables
Cooking times vary according to the nature, type and quantity of the food. We recommend
monitoring your first attempts and checking the results, as similar results are obtained by cooking
the same dishes in the same conditions. The following three tables (I, II and III) provide guidelines.
TABLE OF CONVECTION AND TRADITIONAL COOKING TIMES (I)
TYPE OF COOKING
BAKING
WITH BEATEN MIXTURE, IN A TIN
WITH BEATEN MIXTURE, ON THE DRIPPING PAN
SHORT PASTRY, PIE BASE
SHORT PASTRY WITH MOIST FILLING
SHORT PASTRY WITH DRY FILLING
MIXTURE WITH NATURAL LEAVENING
SMALL CAKES
MEAT
VEAL
BEEF
ENGLISH STYLE ROAST BEEF
PORK
CHICKEN
STEWS
BEEF STEW
VEAL STEW
FISH
FILLET, STEAK, COD, HAKE, SOLE
MACKEREL, TURBOT, SALMON
OYSTERS
TIMBALE
PASTA TIMBALE
VEGETABLE TIMBALE
SWEET AND SAVOURY SOUFFLÉS
PIZZA AND CALZONE
•
The times refer to cooking on one shelf only; for more than one shelf increase the time by 5-10'.
•
The cooking times do not include preheating which takes approximately 15'.
•
When cooking on more than one shelf, the guides are given in the preferential position.
•
For beef, veal, pork and turkey roasts, either with bone or rolled, increase the time by 20'.
TABLE OF COOKING TIMES WITH GRILL AND VENTILATED GRILL (II)
TRADITIONAL GRILLING
TYPE OF COOKING
CHICKEN
TOASTED SANDWICHES
SAUSAGES
PORK CHOPS
FISH
GRILLING WITH VENTILATED GRILL
TYPE OF COOKING
ROAST PORK
ROAST BEEF
CHICKEN
•
The dripping pan for collecting cooking juices should always be positioned in the 1
TABLE OF DEFROSTING TIMES (III)
DEFROSTING
TYPE OF FOOD
READY-TO-EAT DISHES
MEAT
MEAT
MEAT
•
Defrosting at room temperature has the advantage of not modifying the flavour and appearance of food.
Instructions for the user
QUANTITY
KG.
CONVECTION
1
1
0.5
1.5
1
1
0.5
1
1
1
1
1-1.5
1
1
1
1
1
2
2
0.75
0.5
QUANTITY
POSITION OF GUIDE
KG.
1-1.5
0.5
0.5
0.5
0.5
QUANTITY
POSITION OF GUIDE
KG.
1.5
1.5
1.2
QUANTITY
KG.
1
0.5
0.75
1
POSITION OF GUIDE
FROM BOTTOM
TRADITIONAL
1-3
2
1-3
2
1-3
3
1-3
2
1-3
2
1-3
1
1-3
3
2
2
2
2
2
2
2
2
2
2
1
2
1
2
1-3
2
1-3
2
1-3
2
1-3
2
1-3
2
1-3
2
1-3
2
TEMPERATURE
FROM BOTTOM
3
4
4
4
4
TEMPERATURE
FROM BOTTOM
2
3
2
st
guide from the bottom.
POSITION OF GUIDE
FROM BOTTOM
2
2
2
2
TEMPERATURE
°C
CONVECTION
TRADITIONAL
175
200
175
200
175
200
175
200
175
200
175
200
160
175
180
200
180
200
220
220
180
200
200
200
175
200
175
200
180
180
180
180
180
180
185
200
185
200
180
200
200
220
TIME IN
°C
MINUTES
MAX
30 PER SIDE
MAX
5 PER SIDE
MAX
10 PER SIDE
MAX
8 PER SIDE
MAX
8 PER SIDE
TIME IN
°C
MINUTES
170
220
190
TIME IN
MINUTES
45
50
70
110
TIME IN
MINUTES
60
50
30
70
45
50
30
60
70
50
70
70
120
110
30
45
20
60
50
50
30
180
60
90
21
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