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Cooking tables
These charts are intended as a guide only. It may be necessary to increase or decrease the temperature to suit your
individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.
Cooking times do not include pre-heating time.A short oven pre-heating (about 10 minutes) is neces-
sary before any cooking.
Traditional cooking and fan cooking
TYPE OF DISH
CAKES
Whisked recipes
Shortbread dough
Butter-milk cheese cake
Apple cake
Strudel
Jam-tart
Fruit cake
Sponge cake
Christmas cake
Plum cake
PASTRIES
Small cakes
Biscuits
Meringues
Buns
Pastry: Choux
BREAD AND PIZZA
1000
White bread
500
Rye bread
500
Bread rolls
250
Pizza
FLANS
Pasta flan
Vegetable flan
Quiches
Lasagne
Cannelloni
MEAT
1000
Beef
1200
Pork
1000
Veal
1500
English roast beef
1500
rare
1500
medium
1500
well done
2000
Shoulder of pork
1200
Shin of pork
1200
Lamb
1000
Chicken
4000
Turkey
1500
Duck
3000
Goose
1200
Rabbit
1500
Hare
800
Pheasant
FISH
1200
Trout/Sea bream
1500
Tuna fish/Salmon
(*) If you need to cook more than one dish at the same time, we recommend you to place them on the levels quoted
between brackets.
If you wish to cook more than one dish at the same time, we suggest that you change the cooking levels of your dishes
during the last 5-10 minutes in order to obtain a more uniform colour of your dishes.
16
Traditional Cooking
Level
Level
Temp.
°C
4
3
2
1
2
170
2
170
2 (1 and 3)*
1
160
1
180
2 (1 and 3)*
2
175
2
175
2 (1 and 3)*
1
175
1
175
1
170
1
170
2
170
2 (1 and 3)*
3
190
2
100
2
190
2
200
2 (1 and 3)*
1
190
1
190
2
200
1
200
2 (1 and 3)*
2
200
2 (1 and 3)*
2
200
2 (1 and 3)*
1
200
2 (1 and 3)*
2
180
2
200
2
190
2
180
2
190
2
210
2
210
2
210
2
180
2
180
2
190
2
190
2
180
2
175
2
175
2
190
2
190
2
190
2
190
2 (1 and 3)*
2
190
2 (1 and 3)*
Fan Cooking
Cooking
time
Temp.
minutes
4
°C
3
2
1
2
160
45 ~ 60
160
20 ~ 30
2
150
60 ~ 80
170
40 ~ 60
2
150
60 ~ 80
160
30 ~ 40
1
160
45 ~ 60
2
160
30 ~ 40
1
160
40 ~ 60
1
160
50 ~ 60
160
25 ~ 35
3
170
15 ~ 25
2
100
90 ~ 120
2
180
12 ~ 20
190
15 ~ 25
2
180
40 ~ 60
1
180
30 ~ 45
2
175
20 ~ 35
190
15 ~ 30
175
40 ~ 50
175
45 ~ 60
180
35 ~ 45
2
160
45 ~ 65
2
175
40 ~ 55
2
175
50 ~ 70
2
175
100 ~ 130
2
175
90 ~ 120
2
200
50 ~ 60
2
200
60 ~ 70
2
200
70 ~ 80
2
170
120 ~ 150
2
160
100 ~ 120
2
175
110 ~ 130
2
175
60 ~ 80
2
160
210 ~ 240
2
160
120 ~ 150
2
160
150 ~ 200
2
175
60 ~ 80
2
175
150 ~ 200
2
175
90 ~ 120
175
30 ~ 40
175
25 ~ 35
NOTES
In cake mould on the shelf
In cake mould on the shelf
In cake mould on the shelf
In cake mould on the shelf
In cake tin on the shelf
In cake mould on the shelf
In cake mould
In cake mould on the shelf
In cake mould on the shelf
In cake mould on the shelf
In baking tray
In baking tray
In baking tray
In baking tray
In baking tray
2 pieces in baking tray
In bread pan on the grid
6-8 rolls in baking tray
On baking tray on the grid
In mould on the shelf
In mould on the shelf
In mould on the shelf
In mould on the shelf
In mould on the shelf
On shelf and dripping pan
On shelf and dripping pan
On shelf and dripping pan
On grid and dripping pan
On grid and dripping pan
On grid and dripping pan
With rind-in dripping pan
2 pieces-in dripping pan
Leg-in dripping pan
Whole-in dripping pan
Whole-in dripping pan
Whole-in dripping pan
Whole-in dripping pan
Cut in pieces
Cut in pieces
Whole
3-4 fishes
4-6 fillets
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