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Verfügbare Sprachen
Verfügbare Sprachen
Type of dish
Cakes
* With beaten mix, in mould
* With beaten mix, without mould
Short pastry, flan base
Short pastry with wet filling
Short pastry with dry filling
* With natural leavened mix
Small cakes
Meat
Roasts under the grill
Veal
Beef
English roast beef
Pork
Chicken
Roasts on a tray
Veal
Beef
Pork
Chicken
Turkey slices
Duck
Casseroles
Beef casserole
Veal casserole
Fish
Fillets, steaks, cod, hake, sole
Mackerel, turbot, salmon
Oysters
Timbales
Baked pasta dish
Vegetable pudding
* Sweet and savoury soufflés
* Pizzas and savoury rolls
Toasted sandwiches
Defrosting
Ready-to-eat meals
Meat
Meat
Meat
1) Cooking times do not include oven pre-heating, except for those marked with an asterisk.
2) The indication given in the table for the guide rails is the one that should preferably be used in the event of
cooking on more than one level.
3) The indicated times refer to cooking on one shelf only; for cooking on more than one level, increase the time by 5
÷ 10 minutes.
4) For roast beef, veal, pork and turkey, on the bone or rolled, increase the times by 20 minutes.
Guide rail no. from bottom
Quantity kg
1-3
1-3-4
1-3-4
1-3
1-3-4
1-3
1-3-4
2
2
2
2
2
1-3
1-3
1-3
1-3
1-3
1-3
1
1
1-3
1.3
1-3
1-3
1-3
1-3
1-3-4
1-3-4
1-3
1-3
1-3
1-3
Temperature °C
1
175
1
175
0.5
175
1.5
175
1
175
1
175
0.5
160
1
180
1
180
1
220
1
180
1-1.5
200
1
160
1
160
1
160
1-1.5
180
1.5
180
1-1.5
180
1
175
1
175
1
180
1
180
180
2
185
2
185
0.75
180
0.5
200
0.5
190
1
200
0.5
50
0.75
50
1
50
Time (minutes)
60
50
30
70
45
50
30
60
70
50
70
70
80
90
90
90
120
120
120
110
30
45
20
60
50
50
30
15
45
50
70
110
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