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10
Settings table
The values given are for a preheated appliance. The
values must be looked upon as a guideline. The heat
required depends on the type and condition of the
food.
Dishes Hot air
(temp. °C)
top and
bottom heat
(temp. °C)
Level Cooking time (approx.
h:min) Recommended
(core temperature)
Own
Cake/biscuits
Swiss roll 180 180-190 2nd from below 00:19-00:20
Sponge cake base 165 165-175 2nd from below 00:30-00:35
Yeast cake 165 165-175 2nd from below 00:30-00:35
Cheesecake (high) 165 165-175 2nd from below 01:20-01:35
Cheesecake slice 165 165-175 2nd from below 01:00-01:10
Small cakes and biscuits 165 1st/2nd/3rd
from below
00:15-00:20
165-175 2nd from below 00:15-00:20
Ring cake (yeast dough) 165 165-175 1st from below 00:45-00:50
Fruit flan 165 165-175 2nd from below 00:45-00:50
Choux pastry (cream puffs) 180 180-190 2nd from below 00:25-00:30
mixed cake 165 165-175 2nd from below 00:55-01:00
Meat
Pork roast (1.5 kg) 220/180* 2nd from below 01:30 (80°C)
Roast beef rare 275/200* 2nd from below 00:30-00:35 (40-50°C)
Medium-rare 275/200* 2nd from below 00:45-00:50 (55-65°C)
Well-done 275/200* 2nd from below 01:00-01:10 (65-75°C)
Roast veal 175 2nd from below 01:10-01:20
Lamb 220/180* 2nd from below 01:10 (75°C)
Venison
Leg of venison 175-200 2nd from below 01:30-01:40 (80-85°C)
Wild boar 175-200 2nd from below 01:30 -01:40 (80-85°C)
Poultry
Poultry 180 2nd from below 01:00 (90°C)
Fish
Fish fillet 200-225 2nd from below 00:30-00:50
Fish (1.5 - 2 kg) 200 2nd from below 00:30-00:50
* You are advised to reduce the temperature to the adjacent value after about 20 minutes.
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