Omega 60 Series - Cooking Temperature and Time Guide

GB
24
GUIDANCE TEMPERATURE AN TIME SCHEDULE
FOR COOKING
FOOD Mode
Rack
position
(from the
bottom)
Traditional cooking system Hot-air cooking system
Temperature
°C
Cooking
time in
minutes
Temperature
°C
Cooking
time in
minutes
Poork,calf (roast)
etc.
2nd 200 ÷ 225 100 ÷ 150 175 ÷ 180 90 ÷ 120
Filett, Roastbeef
2nd 240 ÷ 250 40 ÷ 50 210 ÷ 225 20 ÷ 30
Poultry (goose,
duck, turkey,
chicken) whole (4)
1st 190 ÷ 240 150 ÷ 180 180 ÷ 225 60 ÷ 75
Chicken 2nd 225 ÷ 250 30 ÷ 45 210 ÷ 225 45 ÷ 60
Hamburger,Chops
of Lamb, Chicken
thighs
3th 200 ÷ 220
10 ÷ 20
for each
side
180 ÷ 190
10 ÷ 15
for each side
Game (4)
1st 210 ÷ 230 80 ÷ 100 250 45 ÷ 60
Fish
1st 180 ÷ 190 35 ÷ 45 175 ÷ 180 35 ÷ 45
Cakes
1st 170 ÷ 200 40÷ 80 150 ÷ 170 35 ÷ 70
Biscuits
2nd 225 10 ÷ 20 170 ÷ 180 10 ÷ 15
Pizza 2nd 210 ÷ 240 15÷ 20 200 ÷ 210 10 ÷ 12
Pizza Multilevel
2nd & 3th
or 2nd & 4th
200 ÷ 210 15 ÷ 20
Warning for hot-air cooking - Position of pans:
- For cooking on 1 plane make use on 2nd holder from the bottom
- For cooking on 2 planes make use of 2nd - 4th holders from the bottom
- For cooking on 3 planes make use of 2nd - 3th and 4th holders from the bottom
- (4) The time depends of poultry dimension, (40 ÷ 45 mins for kg).
IMPORTANT: The cooking times are considered with oven preheated.