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Instructions for the User
50
11.3 Cooking tables:
FUNCTION LEVEL FROM
BELOW
TEMP. °C TIME IN
MINUTES
FIRST COURSES
LASAGNE Static 1 220 - 230 50 - 60
OVEN-BAKED PASTA Static 1 220 - 230 40
MEAT
ROAST VEAL Vent.-ass. static 2 180 - 190 70 - 80
LOIN OF PORK Vent.-ass. static 2 180 - 190 70 - 80
SHOULDER OF PORK Tu rb o 2 180 - 190 90 - 100
ROAST RABBIT Circular 2 180 - 190 70 - 80
TURKEY BREAST Vent.-ass. static 2 180 - 190 110 - 120
ROAST NECK OF PORK Tu rb o 2 180 - 190 190 - 210
ROAST CHICKEN Tu rb o 2 180 - 190 60 - 70
GRILLED MEATS
1 SURF 2 SURF
PORK CHOPS Vent.-ass. grill 4 260 7 - 9 5 - 7
FILLET OF PORK Grill 3 260 9 - 11 5 - 9
FILLET OF BEEF Grill 3 260 9 - 11 9 - 11
LIVER Vent.-ass. grill 4 260 2 - 3 2 - 3
SAUSAGES Vent.-ass. grill 3 260 7 - 9 5 - 6
MEAT-BALLS Grill 3 260 7 - 9 5 - 6
ROTISSERIE MEATS
CHICKEN Rotisserie grill On a spit 250 - 260 60 - 70
FISH
SALMON TROUT Bottom v.-a.circ. 2 150 - 160 35 - 40
PIZZA Vent.-ass. static 1 250 - 280 6 - 10
BREAD Circular 2 190 - 200 25 - 30
MUFFINS Tu rb o 2 180 - 190 15 - 20
DESSERTS
DOUGHNUT Vent.-ass. static 2 160 55 - 60
FRUIT TART Vent.-ass. static 2 160 30 - 35
SHORT PASTRY Bottom v.-a.circ. 2 160 - 170 20 - 25
JAM TARTS Tu rb o 2 160 20 - 25
PARADISE CAKE Vent.-ass. static 2 160 55 - 60
ECLAIR Tu rb o 2 150 - 160 40 - 50
LIGHT SPONGE CAKE Circular 2 150 - 160 45 - 50
CROISSANTS Circular 2 160 25 - 30
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