Franke DM72M - Cooking Table

19
Cooking table
NB:
The indications in the table are the result of cooking tests carried out by a team of professional chefs. They are given only as a
guide and can be changed according to personal tastes.
Selector knob
setting
Type of food Weight
(kg)
Shelf position Preheating time
(min.)
Thermostat
knob setting
Cooking
duration
(min.)
Natural
conventional
cooking
Roast pork
Omelettes
Cod-gilthead-turbot
Bread
Pies
Freshwater fish
Polenta with sauce
Cheesecakes
1
1.5
1
1
1
1.5
0.5
1.5
3
2
3
2-4 cont.
2
3
2
2
9.5
10.5
9.5
9.5
10.5
10.5
9.5
9.5
180°C
200°C
180°C
175°C
200°C
200°C
180°C
180°C
65-75
25-30
15
25-30
40-45
35-40
25-30
25-30
Fan assisted
cooking
Roast pork
Crescia Marchigiana
Baked crayfish
Cod-gilthead-turbot
Bread
Fruit tarts
Meat & potato pies
1
1.5 0.5
2
2
1.5
2
3
2
3
2-4 cont.
2-4 cont.
2
3-5 cont.
9
10
10
7.5
9
9
9
180°C
200°C
200°C
150°C
180°C
175°C
180°C
60-70
25-30
30-40
25-30
25-30
30-35
40-45
Hot air
Pumpkin bread
Wholemeal bread
Puff pastry
Salt biscuits
Vegetable pies
Cakes
Cheese pies
Trout en papillote
2.5
1
1
0.75
1
0.5
1.5
0.3
2, 3 or 4
1-4 cont.
1-4 cont.
1-3-5 cont.
3
2 or 3
3
3
7
8
8
8
7
7
7
8.5
180°C
190°C
190°C
190°C
180°C
180°C
180°C
200°C
25-30
30-35
30-35
25-30
55-60
25-30
25-30
15-20
“Multi power”
hot air cooking
Chicken +
Meat pies +
Meat & potato pies
1.5
1.5
1.5
1-3-5 cont.
1-3-5 cont.
1-3-5 cont.
7.5 200°C
60-65
50-55
35-40
Chicken
Roast suckling-pig
Salt biscuits
Fruit tarts
Baked potatoes
1.5
6.5
0.3
1.5
1
2
3
3
3
3
6
7.5
6
7.5
6
180°C
200°C
180°C
200°C
180°C
60-65
370-390
20
30-35
30-35
Pizza “quick
cooking”
Buns
Bread
Black bread
Pizza
Roast beef
Knuckle of pork/veal
Tu r k e y
1
1
1
0.9
1.5
1
1
3
1-4 cont.
3
1-3-5 cont.
3
3
3
11.5
5.5
5.5
11.5
5.5
5.5
5.5
Max
180°C
180°C
Max
180°C
180°C
180°C
55-60
20-25
25-30
10-11
35-40
110-120
45-50
Grill
Chicken wings
Chops
Scallops
Baked potatoes
Freshwater fish
To m a t o e s a u g r a t i n
Eel kebabs
Turkey kebabs
1
0.8
0.5
0.5
1
0.4
0.5
0.5
4 or 5
3
3 or 4
3
3 or 4
2 or 3
3
4
7
7
7
7
7
7
7
7
Max
Max
Max
Max
Max
Max
Max
Max
25-30
20-25
14-16
25-30
25-30
20-25
25-30
25-30
Turbogrill
cooking
Chicken legs
Spare-ribs
Guinea-fowl
Gilthead en papillote
Chicken
Quails
Sausages
Vegetables
1
0.5
1.2
0.3
1.5
0.8
1
1
4 or 5
4
4
3
3
4
4
4 or 5
9.5
14
14
8
14
14
14
14
220°C
Max
Max
200°C
Max
Max
Max
Max
20-25
40-45
30-35
20-25
35-40
30-35
20-25
10-15