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FR
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à titre indicatif
by way of example only
Diese Angaben gelten nur als Richtlinie
TABLE DE CUISSON DU FOUR A CON VEC -
TION NATURELLE
VIANDES
TEMP.
4
3
2
1
5
MIN.
Filet de boeuf 225 2/3 60/80
Rôti de boeuf 250 2/3 50/60
Rôti de veau 225 2/3 60/80
Rôti d’agneau 225 2 40/50
Roast-beef 230 2/3 50/60
Lievre rôti 250 2/3 40/50
Lapin rôti 250 2 40/50
Dinde rôti 250 2 50/60
Oie rôti 225 2/3 60/70
Canard rôti 250 2/3 45/60
Poulet rôti 250 2/3 40/45
POISSON 200-225 1/2 15/25
PATISSERIE
Tarte aux fruits 225 2 35/40
Gateau “Marg. 175-200 2 50/60
Brioches 175-200 2 25/30
Genoise 220-250 2 20/30
Savarin 180-200 2 30/40
Feuillettes sucrees 200-220 2 15/20
Fouace au raisin 250 2 25/35
Strudel 180 2 20/30
Biscuits de Savoie 180-200 2 40/50
Beignets aux pommes 200-220 2 15/20
Charlotte 200-220 2 20/30
Toast 250 3 5
Pain 220 3 30
Pizza 250 2 15/20
NATURAL CONVECTION OVEN
COOKING CHART
MEATS
TEMP.
4
3
2
1
5
MIN.
Roast beef 225 2/3 60/80
Roast ox 250 2/3 50/60
Roast veal 225 2/3 60/80
Roast lamb 225 2 40/50
Rare roast beef 230 2/3 50/60
Roast hare 250 2/3 40/50
Roast rabbit 250 2 40/50
Roast turkey 250 2 50/60
Roast goose 225 2/3 60/70
Roast duck 250 2/3 45/60
Roast chicken 250 2/3 40/45
FISH 200-225 1/2 15/25
CAKES
Fruit cake 225 2 35/40
Plain square cake 175-200 2 50/60
Brioches 175-200 2 25/30
Sponge cake 220-250 2 20/30
Plain ring cake 180-200 2 30/40
Sweet biscuits 200-220 2 15/20
Yeast cake 250 2 25/35
Strudel 180 2 20/30
Savoy biscuits 180-200 2 40/50
Apple fritters 200-220 2 15/20
Biscuits pudding 200-220 2 20/30
Toast 250 3 5
Bread 220 3 30
Pizza 250 2 15/20
KOCHTABELLE BEI STATISCHER
BEHEIZUNG
FLEISCH
TEMP.
4
3
2
1
5
MIN.
Rinderbraten 225 2/3 60/80
Ochsenbraten 250 2/3 50/60
Kalbsbraten 225 2/3 60/80
Lammbraten 225 2 40/50
Roast-beef 230 2/3 50/60
Hasenbraten 250 2/3 40/50
Kaninchenbraten 250 2 40/50
Truthahn gebraten 250 2 50/60
Gans Braten 225 2/3 60/70
Ente Braten 250 2/3 45/60
Hünnchen Braten 250 2/3 40/45
FISH 200-225 1/2 15/25
PATISSERIE
Obstkuchen 225 2 35/40
Sandkuchen 175-200 2 50/60
Croissant 175-200 2 25/30
Biskuitboden 220-250 2 20/30
Ringformkuchen 180-200 2 30/40
Süßer Blätterteig 200-220 2 15/20
Sultaninenkuchen 250 2 25/35
Strudel 180 2 20/30
Löffelbisquit 180-200 2 40/50
Apfelgebäck 200-220 2 15/20
Pudding 200-220 2 20/30
Toast 250 3 5
Brot 220 3 30
Pizza 250 2 15/20
75


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