Instruction for Use

COOKING TABLE

Type of dish Temp.°C Shelf Cooking time (min.) Cooking cycle

Pastry and cakes

Panettone or focaccia 180 2 55-65

Fruit pies 200 1 30-40

Ricotta pies 180 2 35-40

Raising cakes baked in cake tins 200 1 25-35

Short pastry 190 2 20-30

Choux pastry 200 2 15-25

Biscuits 190 3 15-20

Lasagna

225 2 40-50

MEAT

Beef fillet 225 2-3 50-80

Roast pork 225 2-3 50-80

Roast beef 225 2-3 60-80

Roast lamb 225 2 45-55

Roast beef 225 2-3 50-60

Roast hare 200 2 60-90

Roast turkey 180 2 approx. 240

Roast goose 200 2 150-210

Roast duck 200 2 120-180

Roast chicken 200 2 60-90

Leg of kid 200 2-3 90-150

Leg of venison 180 2-3 90-180

Fish

180 2-3 10-40

VEGETABLES

Cooked vegetable timbale 170-190 2-3 40-50

Pizza

240 1 15-25

Cooking with the Grill

Chops 4 8-12

Sausages 4 10-13

Grilled chicken 3 25-35

Chicken kebabs 50-65

Roast veal kebabs 50-65

Notes:

(*) Shelves are numbered from the bottom. Preheat the oven before placing food inside.

These cycles are recommended for delicate foods and/or for reheating food.

This cycle is recommended for cooking different foods at the same time without flavour or odour

transfer (cooking times must be the same).

THE ABOVE INDICATIONS ARE FOR GUIDANCE ONLY SINCE THE TYPE AND DURATION OF COOKING WILL VARY DEPENDING ON THE QUANTITY

AND QUALITY OF THE FOOD.