Omega OO6A1X - Guidance Temperature an Time Schedule for Cooking

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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.