DeDietrich Oven - Combined Heat and Fan Cooking Guide

23
EN
2 / USING YOUR APPLIANCE
COMBINED HEAT - FAN COOKING GUIDE
* Preheat the oven to the temperature indicated before cooking.
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Meats
Roast pork (1 Kg) 2 160 °C 90
Roast veal (1 Kg) 2 180 °C 70-75
Roast beef (1 Kg)
Lamb (leg, shoulder, 1.5 Kg) 2-1 180 °C 55-60
Pork, lamb chops
Beef rib
Poultry (1.2 Kg) 1 180 °C 50-60
Large piece of poultry
Rabbit 2 230 °C 40-45
Fish
Cooked (bream, salmon, hake) 2 200 °C 180 °C 35-45
Vegetables
Potatoes au gratin 2 160 °C 180 °C 55-60
Lasagne 2 180 °C 40-45
Stuffed tomatoes 2 200 °C 180 °C 45-55
Pastries
Savoy sponge 2 150 °C 35-45
Sponge cake 1 150 °C 35-45
Sponge roll 2 * 220 °C 8
Cake 1 160 °C 45-60
Cookies 2 180 °C 18-22
Biscuits 2 160 °C 20-25
Cream (in a Bain-Marie) 2 160 °C 160 °C 35-40
Madeleines 2 * 170 °C 10-12
Pound cake 2 170 °C 40-50
Cheesecake 1 170 °C 170 °C 65-75
Kouglof 1 180 °C 45-50
Choux pastry 2 170 °C 30-40
Shortcrust pastry tart 2 200 °C 30-40
Thin flaky crust tart 2 * 220 °C 30-40
Other
Pâté (1 kg) 1 200 °C 80-90
Pie 2 180 °C 170 °C 40-65
Quiche 1 205 °C 30-35
Covered stews (beef casserole, etc.) 1 160 °C 90-180
Bread (500 g flour) 2 205 °C 25-40
Toast