5
INDICATIVE TIMINGS AND TEMPERATURES FOR COOKING WITH CONVECTIONAL OVEN
Q.ty Dish Oven temperatures Shelf position Cooking time
in °C from the bottom in minutes
PASTRY:
Soft dough: Cake 175 1st shelf 40-50
Sponge cake 170 1st shelf 30
Short bread: Fruit tart 180-190 1st shelf 20-30
Leaven dough: Paradise cake 160 1st shelf 40-45
Margareth cake 160 1st shelf 40-45
Chocolate cake 160 1st shelf 25-35
Albumes sweet: Meringue 100 1st shelf 90
Puff pastry: «Vol au vent» 200 1st shelf 20
Puff pastry 200 1st shelf 20
MEAT
1
1
/2 kg. Roast beef 190 1st shelf 90
1 kg. Roast veal 150-160 1st shelf 120-150
2 kg. Veal stew 170-190 1st shelf 60-90
1
1
/2 kg. Roast lamb 150-160 1st shelf 60-75
1
1
/2 kg. Roast kid 150-160 1st shelf 50-60
1
1
/2 kg. Leg of roe-buck 200 1st shelf 90
1
1
/2 kg. Leg of wild boar 190 1st shelf 120
POULTRY:
Roast pigeon 150-160 1st shelf 45
2 kg. Turkey 150 1st shelf 180-240
4 kg. Goose 160 1st shelf 240-270
2
1
/2 kg. Duck 175 1st shelf 90-150
1
1
/2 kg. Chicken 170 1st shelf 60-80
2
1
/2 kg. Capon 170 1st shelf 120-150
FISH:
Trout 200 1st shelf 15-25
1 kg. Cod-fish 190 1st shelf 50
VARIOUS:
Lasagne 200 1st shelf 40
Soufflés 180-200 1st shelf 20
Cream puff (beignets) 200 1st shelf 20
Pizza 200 1st shelf 20
INDICATIVE TIMINGS AND TEMPERATURES FOR COOKING WITH FAN OVEN
Q.ty Dish Oven temperature Shelf position from Cooking time
in °C the bottom in minutes
PASTRY:
Soft doughs: Cake 175 2nd shelf 45
Sponge cake 170 2nd shelf 35
Tart 170 2nd shelf 40
Short bread: Apple pie 200 2nd shelf 35
Tart 200 3rd shelf 30
Leaven doughs: Cake 170 2nd shelf 35
Ring-shaped cake 170 2nd shelf 40
Biscuits 180 2nd shelf 25
Albumes sweet: Meringue 110 1st and 2nd shelf 35
Puff pastry: Small «vol au vent» 200 2nd shelf 20
MEAT
Pork:
1 kg. Roast 220 2nd shelf 90
1 kg. Cutlet 200 1st shelf 60
1 kg. Filet 200 1st shelf 60
1
1
/2 kg. Leg 200 1st shelf 90
1 kg. Meat-roll 180 2nd shelf 85
1
1
/2 kg. Sausage 170 1st shelf 45
Beef:
1 kg. Spit 220 1st shelf 95
1 kg. Filet 220 1st shelf 75
1 kg. Roast beef 240 2nd shelf 45
1 kg. Roast potatoes 230 1st shelf 45
Veal:
1 kg. Leg 200 1st shelf 95
1 kg. Roast 180 2nd shelf 90
2 kg. Hock 180 1st shelf 100
1 kg. Breast 180 1st shelf 60
Lamb:
1 kg. Leg 200 2nd shelf 95
1 kg. Shoulder 175 1st shelf 70
Mutton:
1 kg. Shoulder 180 1st shelf 85
1
1
/2 kg. Leg 200 1st shelf 90
1
1
/2 kg. Breast 180 1st shelf 70
Game:
1 kg. Roast pheasant 200 1st shelf 70
2 kg. Roast hare 175 1st shelf 75
Rabbit 175 1st shelf 75
Poultry:
1
1
/2 kg. Turkey 180 2nd shelf 70
1 kg. Guinea-fowl 180 2nd shelf 65
2 kg. Duck 180 1st shelf 90
1 kg. Chicken 175 2nd shelf 75
1 kg. Devil chicken 200 1st shelf 75
FISH:
1
1
/2 kg. Dentex 180 1st shelf 45
1 kg. Gratinated sole 200 1st shelf 25
VARIOUS:
Lasagne 200 2nd shelf 40
Cannelloni 200 2nd shelf 40
Pizza 200 1 e 2nd shelf 45
Maraschino pudding 175 1st shelf 45
Cream puff 175 2nd shelf 20
Soufflés 175 1st shelf 35
Baked apples 180 1st shelf 60
8
Fan-assisted forced-air grill
The air, heated by the grill element, is drawn in by the fan and circulated on the food at
the desired temperature between 50 and 200°C. The forced-air grill is a valid substitute
for a turnspit, and gives excellent results with poultry, sausages and red meats, even in
large amounts.
max
50
75
100
125
150
175
200
225
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
50 ÷ MAX
50 ÷ 200
N.B.: All functions will start after selecting the oven temperature with the thermostat knob.
The oven is fitted with:
• a lower heating element;
• an upper heating element, which according to the cooking mode can be used for grilling
or baking.
• a circular heating element, which surrounds the fan.
N.B.: The oven light switches on and remains on upon activation of one the functions
mentioned below.
Natural convection
Both the lower and upper heating elements operate together. This is the traditional cooking,
very good for roasting joints, ideal for biscuits, baked apples and crisping food. You obtain
very good results when cooking on a shelf adjusting the temperature between 50 and
MAX°C.
Lower heating element
This function is particularly indicated for cooking from the bottom, warming up food or
sterilizing glass jars. It is also indicated for food requiring long and slow cookings, i.e.
casserole. This function can be used between 50 and MAX°C.
Fan-assisted bottom element
The air, heated by the grill element, is drawn in by the fan, which circulates it on the food
at the desired temperature between 50 and MAX°C. This function can be used for sterilizing
food
MULTIFUNCTIONAL OVEN A 5 FUNCTIONS
Fan-assisted natural convection
Both the top and bottom elements are on, as is the fan. This is the conventional cooking
method, excellent for a variety of foods. It produces good results for cooking on one level
-- ideal for biscuits, cakes and canapés --
This function can be used between 50 and MAX°C.
Note: the oven must be used with the door closed.
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