Table of Contents
Advertisement
Recommended cooking tables
Cooking times vary according to the texture, consistancy and volume 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 fan and conventional 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
BAKES AND PASTRIES
PASTA BAKE
VEGETABLE BAKE
SWEET AND SAVOURY SOUFFLÉS
PIZZA
• 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 10'.
• When cooking on more than one shelf, the guidelines given for the shelf position are the best positions.
• For beef, veal, pork and turkey roasts, either with bone or rolled, increase the time by 20'.
QUANTITY
POSITION OF SHELF FROM
KG.
BOTTOM
CONVECTION
1
1-3
1
1-3
0.5
1-3
1.5
1-3
1
1-3
1
1-3
0.5
1-3
1
2
1
2
1
2
1
2
1-1.5
2
1
1
1
1
1
1-3
1
1-3
1
1-3
2
1-3
2
1-3
0.75
1-3
0.5
1-3
21
TEMPERATURE
TRADITIONAL
CONVECTION
2
175
2
175
3
175
175
2
2
175
1
175
3
160
2
180
2
180
2
220
2
180
2
200
2
175
2
175
2
180
2
180
2
180
2
185
2
185
2
180
2
200
TIME IN
°C
MINUTES
TRADITIONAL
200
60
200
50
200
30
200
70
200
45
200
50
175
30
200
60
200
70
220
50
200
70
200
70
200
120
200
110
180
30
180
45
180
20
200
60
200
50
200
50
220
30
Advertisement
Table of Contents
