diLUSSO OV607BBL - Oven Cooking & Cooking Time

Page 9
Version 1.1 Dec 2016
Cooking Time
The table shows some examples for the adjustment of the thermostat and of the cooking time.
*The cooking times can vary according to the type of food, its homogeneity and volume.
*For the beef, veal, pork and turkey roasts, with bones or rolled, add about 20 minutes to the times shown in the
table.
*The times indicated in the table refer to the cooking of one dish only; for multiple dishes, the cooking times
should be increased by 5-10 minutes.
Food
Qty.
Kg
Temp.
°C
Pre-heat time in
minutes
Time in
min.
Veal cutlet
1
250
5
8--10
Lam cutlet
1
250
5
12--15
Liver
1
250
5
10--12
Chopped meat
roulades
1
250
5
12--15
Veal heart
1
250
5
12--15
Roast in the net
1
250
5
20--25
Half-chicken
1
250
5
20--25
Fish filet
1
250
5
12--15
Stuffed tomatoes
1
250
5
10--12
Nature of food
Oven Temp.°C
Time Minutes
General
220--250
Relative to Qty
Long-cooking roast
225--250
50--60
Fowl (duck)
210--250
150--180
Poultry
225--250
50--60
Game
200--225
Relative to Qty
Fish
180--200
20--25
Pastries
160--200
60--70