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TABLE OF CONVECTION AND TRADITIONAL COOKING TIMES (I)
TYPE OF COOKING
BAKING
WITH BEATEN MIXTURE, IN A TIN
WITH BEATEN MIXTURE, ON THE DRIPPING PAN
SHORT PASTRY, PIE BASE
SHORT PASTRY WITH MOIST FILLING
SHORT PASTRY WITH DRY FILLING
MIXTURE WITH NATURAL LEAVENING
SMALL CAKES
MEAT
VEAL
BEEF
ENGLISH STYLE ROAST BEEF
PORK
CHICKEN
STEWS
BEEF STEW
VEAL STEW
FISH
FILLET, STEAK, COD, HAKE, SOLE
MACKEREL, TURBOT, SALMON
OYSTERS
TIMBALE
PASTA TIMBALE
VEGETABLE TIMBALE
SWEET AND SAVOURY SOUFFLÉS
PIZZA AND CALZONE
TRADITIONAL GRILLING
TYPE OF COOKING
CHICKEN
TOASTED SANDWICHES
SAUSAGES
PORK CHOPS
FISH
82
POSITION OF GUIDE
FROM BOTTOM
QUANTITY
CONVECTION TRADITIONAL CONVECTION TRADITIONAL
KG.
1
1-3
1
1-3
0.5
1-3
1.5
1-3
1
1-3
1
1-3
0.5
1-3
1
2
1
2
1
2
1
2
1-1.5
2
1
1
1
1
1
1-3
1
1-3
1
1-3
2
1-3
2
1-3
0.75
1-3
0.5
1-3
• The times refer to cooking on one shelf only; for
more than one shelf increase the time by 5-10'.
• The cooking times do not include preheating
which takes approximately 15'.
• When cooking on more than one shelf, the
guides are given in the preferential position.
• For beef, veal, pork and turkey roasts, either with
bone or rolled, increase the time by 20'.
QUANTITY
POSITION OF GUIDE
KG.
FROM BOTTOM
1-1.5
0.5
0.5
0.5
0.5
2
2
3
2
2
1
3
2
2
2
2
2
2
2
2
2
2
2
2
2
2
TEMPERATURE
1
°C
3
MAX
4
MAX
4
MAX
4
MAX
4
MAX
TEMPERATURE
IN °C
TIME IN
MINUTES
175
200
175
200
175
200
175
200
175
200
175
200
160
175
180
200
180
200
220
220
180
200
200
200
175
200
175
200
180
180
180
180
180
180
185
200
185
200
180
200
200
220
TIME IN
MINUTES
30 PER SIDE
5 PER SIDE
10 PER SIDE
8 PER SIDE
8 PER SIDE
60
50
30
70
45
50
30
60
70
50
70
70
120
110
30
45
20
60
50
50
30
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