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TABLE OF TRADITIONAL COOKING TIMES (main and second oven)
TYPE OF COOKING
Baking
Fruit flan
Teacake
Sponge finger biscuits
Shortcrust pastry
Puff pastry
Meringues
Quiches
Buns
Meat
Roast veal
Chicken
Duck and goose
Leg of mutton
Roast pork
Souffles
Roast rabbit
Stews
Beef stew
Veal stew
Fish
Fillet, steak, cod, hake, sole
Mackerel, turbot, salmon
Oysters
COOKING TIMES TABLE FOR THE GRILL
TYPE OF COOKING
Chicken
Toasted&pspace;sandwiches
Sausages
Pork chops
per side
COOKING TIMES FOR HOT AIR GRILLING
TYPE OF COOKING
Roast pork
Roast beef
Chicken
QUANTITY
KG.
1-1.2
1.5-2
1
1
1
1
1
QUANTITY
SHELF POSITION
KG.
FROM BOTTOM
1-1.5
0.5
0.5
0.5
0.5
• The drip pan for collecting cooking juices should
always be positioned in the 1
tom.
QUANTITY
SHELF POSITION
KG.
FROM BOTTOM
1.5
1.5
1.5
• The drip pan for collecting cooking juices should
always be positioned in the 1
tom.
SHELF POSITION
FROM BOTTOM
TRADITIONAL
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
(main and second oven)
TEMPERATURE
°C
3
MAX
4
MAX
4
MAX
4
MAX
4
MAX
(main oven)
TEMPERATURE
°C
2
170
3
220
2
190
TEMPERATURE
IN °C
TIME IN
TRADITIONAL
MINUTES
200-220
30
160
50-60
160
30-50
200
15
250
15
100
60
220
30
160-180
45
200-220
30/kg
200-240
approx. 50
220
100-160
250
30/kg
250
60/kg
200
60/kg
175
120
175
110
180-240
30
180-240
45
180-240
20
TIME IN
MINUTES
30 per side
5 per side
10 per side
8 per side
8 per side
st
level from the bot-
TIME IN
MINUTES
180
60
90
st
level from the bot-
93
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