Blanco BOSE714PTX - Cooking Temperature and Time Guide; Traditional Cooking Schedules; Hot-Air Cooking Schedules

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Guidance Temperature and Time Schedule for Cooking
FOOD
M od e
Rack po s i t i on
(from the bo tt o m )
Traditional cooking
Hot-air cooking sys t e m
Temperature °C
Cooking t i m e
in m i nu t e s
Temperature °C
Cooking time in
m i nu t e s
Pork, calf (roast) etc.
3th
180 ÷ 190
25÷ 35
170 ÷ 180
20 ÷ 30
Pork ,calf (roast) etc.
3th
L3
25÷ 35
215 ÷ 230
20 ÷ 30
Fillet, roast beef
2nd
170 ÷ 180
30 ÷ 35
165 ÷ 170
25 ÷ 30
Poultry (goose,
duck, turkey
chicken) whole (2)
2nd
200 ÷ 210
18 ÷ 22
190 ÷ 200
15 ÷ 18
Chicken quarter,
hamburger,
,steak
3th
--
--
220 ÷ 230
12 ÷ 14 for each
side
Game (2)
3th
180 ÷ 190
45 ÷ 75
170 ÷ 180
40 ÷ 70
Fish
3th
200 ÷ 210
30 ÷ 35
180 ÷ 190
25 ÷ 30
Cakes
2nd
190 ÷ 200
40 ÷ 50
170 ÷ 180
35 ÷ 40
Biscuits
2nd
175 ÷ 185
10 ÷ 15
165 ÷ 175
7 ÷ 13
Pizza (fresh)
2nd
215 ÷ 225
15 ÷ 18
--
--
Pizza (frozen)
2nd
200 ÷ 210
25 ÷ 30
--
--
Pizza multilevel
(fresh)
2nd & 4th or 1st
&3th
--
--
200 ÷ 220
12 ÷ 15
Pizza multilevel
(frozen)
--
--
190 ÷ 200
23 ÷ 26
Bread toast
3th
L3
4 ÷ 6
--
--
Warning for hot-air cooking - Position of pans:
- For cooking on 1 plane make use on 2nd holder from the bottom; using
- For cooking on 2 planes make use of 2nd - 4th holders from the bottom; using
- For cooking on 3 planes make use of 2nd - 3th and 4th holders from the bottom; using
- (2) The time depends of poultry dimension, (40 ÷ 45 mins for kg).
IMPORTANT
The cooking times are considered with oven preheated.