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Cooking Tables

WEIGHT
TYPE OF DISH
(GR.)
C a k e s
Whipped up kneading
Leavened kneading
Shortbread dough
Butter-milk cheese cake
Apple cake
Strudel
Jam-tart
Small cakes
Biscuits
Meringues
Bread and Pizza
1000
White bread
500
Rye bread
500
Bread rolls
250
Pizza
Flans
Pasta flan
Vegetable flan
Quiches
Lasagne
Meat
1000
Beef
1200
Pork
1000
Veal
1500
English roast beef
1200
Lamb
1000
Chicken
4000
Turkey
1500
Duck
3000
Goose
1200
Hare
Fish
1000
Whole
800
Fillets
NOTE:
TYPE OF DISH
Steaks
Chops
Sausages
Chicken (cut in pieces)
Kebabs
Tomatoes
Fish (fillets)
Sandwiches
All manuals and user guides at all-guides.com
Traditional Cooking
4
°C
3
temp.
Level
Level
2
1
2
180
2
180
2
180
1
175
1
180
2
175
2
180
2
180
2
180
2
100
1
200
2
200
2
200
1
220
2
200
2
200
2
200
2
200
2
200
2
200
2
200
2
220
2
200
2
200
2
200
2
175
2
175
2
200
2
200
2
200
Quantity
PIECES WEIGHT
Level
4
800
4
600
8
500
6
800
4
700
8
500
4
400
4
—
Fan Oven
4
°C
3
temp.
2
1
2 (1 and 3)*
160
2 (1 and 3)*
160
2 (1 and 3)*
160
2
150
2 (1 and 3)*
160
2 (1 and 3)*
150
2 (1 and 3)*
160
2 (1 and 3)*
160
2 (1 and 3)*
160
2 (1 and 3)*
100
90 ~ 120
2
175
2
175
2 (1 and 3)*
175
2 (1 and 3)*
200
2 (1 and 3)*
175
2 (1 and 3)*
175
2 (1 and 3)*
175
2
175
2
175
2
175
100 ~ 130
2
175
90 ~ 120
2
200
2
175
110 ~ 130
2
175
2
175
210 ~ 240
2
160
120 ~ 150
2
160
150 ~ 200
2
175
2 (1 and 3)*
175
2 (1 and 3)*
175
Cooking time
Grilling
(minutes)
4
Upper
°C
3
temp.
2
side
1
4
max
10
4
max
12
4
max
10
3
max
30
4
max
12
4
max
12
4
max
8
4
max
8
Cooking
time
NOTES
minutes
45 ~ 60
20 ~ 35
20 ~ 30
60 ~ 80
40 ~ 60
60 ~ 80
45 ~ 60
15 ~ 25
10 ~ 20
45 ~ 60
1 piece
30 ~ 45
In bread pan
20 ~ 35
8 rolls
20 ~ 35
In baking pan
40 ~ 50
45 ~ 60
35 ~ 45
45 ~ 60
50 ~ 70
On grid
On grid
On grid
50 ~ 70
On grid
Leg
60 ~ 80
Whole
Whole
Whole
Whole
60 ~ 80
Cut in pieces
40 ~ 60
2 fishes
30 ~ 40
4 fillets
L o w e r
side
8
8
6
20
10
—
6
—
7