Ariston CP 059 MD X AUS S Kullanım ve Kurulum Talimatları - Sayfa 7

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Ariston CP 059 MD X AUS S Kullanım ve Kurulum Talimatları
Cooking times may vary according to the nature of the foods, their homogeneity and their volume. When cooking a certain
food for the first time, it is advisable to choose the lowest values in the cooking time range given in the table and then
increase them if necessary.
Type of dish
Pastries and cakes
Fruit pie
Meringues
Sponge cake
Angel cake
Madeira cake
Chocolate cake
Flat sweet loaf
Puffs
Flaky pastry biscuits
Mille feuilles
Short crust pastry
Type of dish
Chops (0.5 kg)
Saussages
Grilled chicken (1 kg)
Veal on the spit (0.6 kg)
Chicken on the spit (1 kg)
Type of dish
Cakes
* With beaten mix, in mould
* With beaten mix, without mould
Short pastry, flan base
Short pastry with wet filling
Short pastry with dry filling
* With natural leavened mix
Small cakes
Meat
Roasts under the grill
Veal
Beef
English roast beef
Pork
Chicken
Roasts on a tray
Veal
Beef
Pork
Chicken
Turkey slices
Duck
Casseroles
Beef casserole
Veal casserole
Fish
Fillets, steaks, cod, hake, sole
Mackerel, turbot, salmon
Oysters
Timbales
Baked pasta dish
Vegetable pudding
* Sweet and savoury soufflés
* Pizzas and savoury rolls
Toasted sandwiches
Defrosting
Ready-to-eat meals
Meat
Meat
Meat
Notes:
king times do n
1) Coo
ot include oven pre-heating, except for those marked with an asterisk.
2) The indication given in the table for the guide rails is the one that should preferably be used in the event of cooking on more than one level.
3) The indicated times refer to cooking on one shelf only; for cooking on more than one level, increase the time by 5 ÷ 10 minutes.
4) For roast beef, veal, pork and turkey, on the bone or rolled, increase the times by 20 minutes.

COOKING TIPS

CONVENTIONAL oven cooking
Cooking time
Temperature °C
(minutes)
130
60-70
130
30-40
150
20-30
160
40-50
160
40-50
170
30-40
170
40-50
200
15-20
200
15-20
200
15-20
200
15-20
FAN ASSISTED cooking
Guide rail no. from bottom
1-3
1-3-4
1-3-4
1-3
1-3-4
1-3
1-3-4
2
2
2
2
2
1-3
1-3
1-3
1-3
1-3
1-3
1
1
1-3
1.3
1-3
1-3
1-3
1-3
1-3-4
1-3-4
1-3
1-3
1-3
1-3
Type of dish
Temperature °C
Meat
Turkey (4-8 kg)
160
Goose (4-5 kg)
160
Duck (2-4 kg)
170
Capon (2½-3 kg)
170
160
Braised beef (1-1½ kg)
Leg of lamb
160
Roast hare (2 kg)
160
Roast pheasant
160
Chicken (1-1½ kg)
170
Fish
200
GRILLING
Cooking time
(minutes)
60
15
60
60
60
Quantity kg
Temperature °C
1
1
0.5
1.5
1
1
0.5
1
1
1
1
1-1.5
1
1
1
1-1.5
1.5
1-1.5
1
1
1
1
2
2
0.75
0.5
0.5
1
0.5
0.75
1
6
Cooking time (hours)
3-4½
4-4½
1½-2½
2-2½
3-3½
1-1½
1-1½
1-1½
1-1½
15-25 minutes
Position of shelf
3
rd
guide rail
The 1 st guide rail is
2
nd
guide rail
understood as being the
1
st
guide rail
lowest position.
-
-
Time (minutes)
175
60
175
50
175
30
175
70
175
45
175
50
160
30
180
60
180
70
220
50
180
70
200
70
160
80
160
90
160
90
180
90
180
120
180
120
175
120
175
110
180
30
180
45
180
20
185
60
185
50
180
50
200
30
190
15
200
45
50
50
50
70
50
110
AUS