Blanco BOSE459X - Page 18

Red Bream
1.0
Intermediate
Grill and Lower
Element
180-200
25-30
Tray
Salted Dorado
1.0
Intermediate
Conventional
with Fan
190-210
25-30
Tray
Sole
1.0
Intermediate
Conventional
with Fan
160-180
10-15
Tray
Sea-Bass
1.0
Intermediate
Grill
190-210
20-25
Tray
Hake
1.1
Intermediate
Grill
190-210
25-30
Tray
Fish Pie
1.1
Intermediate
Grill
190-210
60-65
Casserole Dish
Salmon in
Greased Paper
1.0
Intermediate
Conventional
with Fan Oven
170-190
15-20
Tray
Trout
1.1
Intermediate
Grill
190-210
20-25
Tray
Fillet of Fish
1.0
Higher
Grill
170-190
15-20
Grid
Sardines
1.0
Higher
Grill
180-200
10-15
Grid
FOOD (Meat)
Weight
(Kg)
Rack pos. Cooking Mode
Temperature
(C°)
Time
(Min)
Receptacle
Suckling Pig
1.4
Intermediate
Conventional
Fan
170-190
70-75
Tray
Rabbit
1.2
Intermediate
Grill
180-200
55-60
Tray
Lamb
1.0
Intermediate
Conventional
Fan
170-190
45-50
Tray
Salted Pork Loin
0.6
Intermediate
Grill
170-190
40-45
Tray
Chicken
1.2
Lower
Conventional
Fan
170-190
45-50
Tray
Roast Beef
0.6
Intermediate
Conventional
Fan
180-200
25-30
Tray
Fillet Steak
Pastry
1.0
Intermediate
Grill
180-200
35-40
Tray
Brochettes
0.3
Higher
Grill
180-200
10-12
Grid
Sausages
0.6
Higher
Grill
190-210
10-15
Grid
FOOD
(Cakes and
Desserts)
Weight
(Kg)
Rack pos. Cooking Mode
Temperature
(C°)
Time
(Min)
Receptacle
Sponge Cake
0.5
Intermediate
Conventional
Fan
170-190
30-35
Cake Mould
Swiss Roll
0.5
Intermediate
Conventional
Fan
160-180
10-15
Tray
Flan
0.8
Intermediate
Conventional
Fan
150-170
50-55
Bread Mould
Biscuits
1.0
Intermediate
Conventional
Fan
150-170
20-25
Tray
Vol-Au-Vents
0.3
Intermediate
Conventional
Fan
160-180
15-20
Tray
Cup Cakes
0.7
Intermediate
Conventional
Fan
160-180
20-25
Tray
Baked Apples
0.5
Intermediate
Conventional
Fan
170-190
20-25
Tray