Operation Manual

61
Cooking Chart- Traditional cooking
Cooking times in the tables do not include pre-heating. We recommend to pre-heat the oven for about 10
minutes before cooking.
Shelf Temperature Cooking time
Type of dish position °C in minutes Notes
4
3
2
1
CAKES
Whisked recipes 2 170 45 ~ 60 In cake mould
Shortbread dough 2 170 20 ~ 30 In cake mould
Butter-milk cheese cake 1 160 60 ~ 80 In cake mould
Apple cake 1 180 40 ~ 60 In cake mould
Strudel 2 175 60 ~ 80
Jam-tart 2 175 30 ~ 40
Fruit cake 1 175 45 ~ 60 In bread tin
Sponge cake 1 175 30 ~ 40 In cake mould
Christmas cake 1 170 40 ~ 60 In cake mould
Plum cake 1 170 50 ~ 60 In bread pan
Small cakes 2 175 25 ~ 35 In baking tray
Biscuits 2 160 20 ~ 30 In baking tray
Meringues 2 100 90 ~ 120 In baking tray
Buns 2 190 12 ~ 20 In baking tray
Pastry: Choux 2 200 15 ~ 25 In baking tray
BREAD AND PIZZA
1000 White bread 1 190 40 ~ 60 1-2 pieces
500 Rye bread 1 190 30 ~ 45 In bread tin
500 Bread rolls 2 200 20 ~ 35 6-8 rolls
250 Pizza 1 210 15 ~ 30 on baking tray
FLANS
Pasta flan 2 200 40 ~ 50 in mould
Vegetable flan 2 200 45 ~ 60 in mould
Quiches 1 200 35 ~ 45 in mould
Lasagne 2 180 45 ~ 60 in mould
Cannelloni 2 200 40 ~ 55 in mould
MEAT
1000 Beef 2 190 50 ~ 70 On grid
1200 Pork 2 180 100 ~ 130 On grid
1000 Veal 2 190 90 ~ 120 On grid
1500
English roast beef
1500 underdone 2 210 50 ~ 60 On grid
1500 done 2 210 60 ~ 70 On grid
1500 well done 2 210 70 ~ 80 On grid
2000 Shoulder of pork 2 180 120 ~ 150 with rind
1200 Shin of pork 2 180 100 ~ 120 2 pieces
1200 Lamb 2 190 110 ~ 130 Leg
1000 Chicken 2 190 60 ~ 80 Whole
4000 Turkey 2 180 210 ~ 240 Whole
1500 Duck 2 175 120 ~ 150 Whole
3000 Goose 2 175 150 ~ 200 Whole
1200 Rabbit 2 190 60 ~ 80 Cut in pieces
1500 Hare 2 190 150 ~ 200 Cut in pieces
800 Pheasant 2 190 90 ~ 120 Whole
Meat loaf 2 180 40 ~ 60 In bread pan
FISH
1200 Trout/Sea bream 2 190 30 ~ 40 3-4 fishes
1500 Tuna fish/Salmon 2 190 25 ~ 35 4-6 fillets
Weight (gr.)