Omega OO6A2X - Guidance Temperature an Time Schedule for Cooking

GB
21
GUIDANCE TEMPERATURE AN TIME SCHEDULE FOR COOKING
FOOD
M od e
Rack po s i t i on
(from the bo tt o m )
Traditional cooking sys t e m Hot-air cooking sys t e m
Temperature °C
Cooking t i m e
in m i nu t e s
Temperature °C
Cooking time in
m i nu t e s
Poork,calf (roast) etc.
2nd
200 ÷ 225
100÷ 150
175 ÷ 180
90 ÷ 120
Fillet, roastbeef
2nd
200 ÷ 240
60 ÷ 90
210 ÷ 225
40 ÷ 70
Poultry (gose, duck,
turkey, chicken)
whole (4)
1st or 2nd
200 ÷ 240
60 ÷ 180
180 ÷ 220
90 ÷ 150
Chicken quarter,
thigs,
hamburger,steak
2nd or 3rd
--
--
200 ÷ 230
10 ÷ 30
per ogni lato
Game (4)
2nd
210 ÷ 230
80 ÷ 100
180 ÷ 200
60 ÷ 100
Fish
2nd
180 ÷ 190
35 ÷ 45
175 ÷ 180
25 ÷ 45
Cakes
2nd
170 ÷ 200
35 ÷ 60
165÷ 190
30 ÷ 60
Biscuits
2nd
170 ÷ 200
10 ÷ 20
170 ÷ 190
10 ÷ 15
Pizza
2nd
210 ÷ 240
15 ÷ 20
200 ÷ 210
10 ÷ 12
Pizza multilevel
2nd & 3rd or
2nd and 4th
--
--
200 ÷ 210
15 ÷ 20
Bread toast
3rd
L2
3 ÷ 7
--
--
Warning for hot-air cooking - Position of pans:
- For cooking on 1 plane make use on 2nd holder from the bottom (using
)
- For cooking on 2 planes make use of 2nd - 4th holders from the bottom (using )
- For cooking on 3 planes make use of 2nd - 3th and 4th holders from the bottom
(using )
- (4) The time depends of poultry dimension, (40 ÷ 45 mins for kg).
IMPORTANT: The cooking times are considered with oven preheated.