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INSTRUCTIONS FOR THE USER
•
The food portioning and the use of different material and thickness food containers (terracotta, glass, aluminium, steel) can determine
cooking times different to those indicated in the recipe books.
•
Forced ventilation cooking produces high humidity removal from food and is usually recommended for cakes with whisked mix, multiple
cooking and very thick portions.
•
In delicate cooking with leavening, avoid or reduce to a minimum, the opening of the oven door, in order not to alter the heating thermostat
cycles.
•
In cooking using the grill carried out on the pan support or using the roasting-jack, place a pan containing some decilitres of water on the
step underneath, to limit grease sprays or excess smoke.
•
In ovens equipped with the Steam function, cooking is carried out with the aid of steam: steam is introduced into the oven cavity during
operation of the appliance, thus achieving a better cooking result. The dish:
preserves a crispy crust
»
retains a glossy surface
»
inside is juicy and soft.
»
For a significant energy saving during long cooking times, use the residue heat by switching off the oven a few minutes before the average
indication of the recipe, keeping the oven door closed.
The perfect insulation of the oven compartment will equally allow the dishes to reach the ideal cooking.
TEMPERATURES AND COKING TIMES INDICATIVE SHEET
KIND OF FOOD
TEMPERATURE (C°)
Desserts in molds with liquid pastry
Savoury cakes and pastry
Sublime cake
Short crust pastry cakes in molds
Cakes base
Ricotta cake base
Fruits cake base
Desserts in molds with risen dough
Cakes base
Soft bread (1kg flour)
Cookies
Short crust pastry
Pancakes dough
Biscuits paustry
Pasta and pizza
Lasagna
Pizza
Meat (Cooking time per cm. of thickness)
Long cook roast
Short cook roast
Meatballs
White meat
Duck ( 1- 1/2 kg)
Goose (3 kg)
Roast chicken
Turkey (5 kg)
Game
Hare
Leg of roe deer
Leg of deer
Vegetables
Roast potatoes
Pudding di verdure cotte
Fish
Trout
Sea bream Pagellus
Grill
Cutlet
Sausages
Spit-roasted chicken
Spit-roasted chicken (0,6 kg)
5
4
3
2
1
The above metioned data are indicative because cooking mode and temperatures may change according to the quantity and the quality of the food.
28
GUIDE (*)
175
2
175
3
200
3
200
3
200
3
200
3
200
3
200
3
200
2
200
3
225
2
240
3
200
2
200
2
200
2
200
2
200
2
200
2
175
2
200
2
200
2
175
2
220
2
200
2
200
2
200
2
4
4
-
-
(*) The number stated in the column GUIDE is referred to the level starting from
the bottom of the oven cavity.
Do not position trays on the oven base and don't cover the same with
aluminium foil as the accumulated heat may cause the enamel to
deteriorate.
EN
COOKING TIME (minutes)
PERSONAL SUGGESTION
55-65
60-70
08-10
25-35
25-35
30-45
25-35
10-15
35-45
15-20
40-50
10-20
120-150
60-90
30-40
120-180
150-210
60-90
240-260
60-90
90-150
90-180
30-40
40-50
40-50
40-50
8-12
10-12
25-35
50-60
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