Instructions for the User

23

7.6

Cooking tables:

Note: The  times  indicated  in  the  following  tables  do  not  include  the  preheating  times. Always

make sure you pre-heat the oven and load food when the 

 is steady on.

OVEN FUNCTION

RACK 

POSITION 

FROM 

BOTTOM

TEMPERATURE

°F

TIME IN MINUTES

FIRST COURSES

LASAGNA

Top and bottom heating
elements 

1

430 - 450

50 - 60

OVEN-BAKED PASTA

Top and bottom heating
elements 

1

430 - 450

40

MEAT

ROASTED VEAL

Convection with top
and bottom heating
elements

2

360 - 375

70 - 80

PORK LOIN

Convection with top
and bottom heating
elements

2

360 - 375

70 - 80

PORK SHOULDER

European convection
with top and bottom
heating elements

2

356 - 375

90 - 100

ROASTED RABBIT

European convection

2

360 - 375

70 - 80

TURKEY BREAST

Convection with top
and bottom heating
elements

2

360 - 375

110 - 120

ROASTED NECK OF PORK

European convection
with top and bottom
heating elements

2

360 - 375

190 - 210

ROASTED CHICKEN

European convection
with top and bottom
heating elements

2

360 - 375

60 - 70

BROILED MEATS

FIRST 

SIDE

SECOND 

SIDE

PORK CHOPS

Convection Broil

4

535

7 - 9

5 - 7

FILLET OF PORK

Broil

3

535

9 - 11

5 - 9

FILLET OF BEEF

Broil

3

535

9 - 11

9 - 11

LIVER

Convection Broil

4

535

2 - 3

2 - 3

SAUSAGES

Convection Broil

3

535

7 - 9

5 - 6