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10
MEAT
Weight
(Kg)
Tray
Position
Cooking
Mode
Temperat.
(ºC)
Time
(min)
Receptacle
Roast-beef
0,6
Intermediate
Tray
190-210 30-35
Chicken
1,2
Lower
Tray
190-210
170-190
50-55
45-50
Sausages
0,6
Higher
Grid 190-210 10-15
Brochettes
0,3
Higher
Grid 180-200 10-12
Fillet Steak Pastry
1,0
Intermediate
Tray
180-200
160-180
35-40
30-35
190-210 30-35
Fillet of Fish
1,0 Higher Grid 170-190 15-20
Fish Pie
1,1
Intermediate
Casserole
dish
190-210
190-210
60-65
60-65
Hake
1,1
Intermediate
Tray
190-210
180-200
25-30
20-25
Sea-bass
1,0
Intermediate
Tray
190-210
180-200
20-25
10-15
Sole
1,0
Intermediate
Tray
170-190
160-180
15-20
10-15
Salted Dorado
1,0
Intermediate
Tray
190-210
180-200
25-30
25-30
Red Bream
1,0
Intermediate
Tray
180-200
170-190
25-30
20-25
FISH
Weight
(Kg)
Tray
Position
Cooking
Mode
Temperat.
(ºC)
Time
(min)
Receptacle
Trout
1,1
Intermediate
Tray
190-210
180-200
20-25
15-20
Salmon in
greased paper
1,0
Intermediate
Tray 180-200 20-25
Sardines
1,0 Higher Grid 180-200 10-15
10


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