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TABLE OF CONVECTION COOKING TIMES (main oven)
TYPE OF COOKING
Baking
Fruit flan
Plain sandwich cake
Sponge sandwich cake
Sponge cake
Currant cake
Buns
Strudel
Cream slices
Apple fritters
Sponge finger pudding
Sponge finger biscuits
Toasted sandwiches
Bread
Meat
Roast veal
Roast beef
English style roast beef
Roast lamb
Roast pork
Roast chicken
Roast duck
Roast goose
Roast turkey
Roast rabbit
Stews
Beef stew
Veal stew
Fish
Fillet, steak, cod, hake, sole
Mackerel, turbot, salmon
Oysters
Lasagne
Oven pasta
Creole rice
Pizza and calzone
TABLE OF DEFROSTING TIMES (main oven)
TYPE OF FOOD
Ready-to-eat dishes
Meat
Meat
Meat
92
WEIGHT
KG.
1-1.2
1-1.2
1-1.2
1.5
1-1.2
1-1.2
1.5-2
3-3.5
approx. 5
approx. 2
1
1
1
1
1
0.5
0.5
0.5
0.5
• The times relate to cooking on one shelf height
only; cooking times must be increased by 5-10
minutes for cooking on more than one shelf.
• The cooking times do not include preheating which
takes approximately 15 minutes.
• When cooking on more than one shelf, the preferred
shelf position is given.
• For beef, veal, pork and turkey roasts, either on the
bone or de-boned, increase the time by 20 minutes.
QUANTITY
SHELF POSITION
KG.
FROM BOTTOM
1
0.5
0.75
1
• Defrosting at room temperature has the advantage
of not modifying the flavour and appearance of food.
SHELF POSITION
FROM BOTTOM
CONVECTION
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
1-3
2
2
2
2
2
2
2
2
2
2
1
1
1-3
1-3
1-3
1-3
1-3
1-3
1-3
2
2
2
2
TEMPERATURE
IN °C
TIME IN
CONVECTION
MINUTES
180-200
40-50
160-180
35-45
200-220
40-45
200-230
25-35
230-250
30-40
170-180
40-60
160
25-35
180-200
20-30
180-200
18-25
170-180
30-40
150-180
50-60
230-250
200-220
40
65-90
160-180
65-90
170-180
40-45
180-190
100-130
140-160
70-100
160-170
70-90
180
100-160
170-180
120-160
160-180
160-240
160-170
80-100
160-170
175
120
175
110
160-180
30
160-180
45
160-180
20
200-220
20-25
200-220
25-30
200-230
20-25
210-230
30-45
TIME IN
MINUTES
45
50
70
110
7
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