Korting OKB9113CFX [37/44] Cooking table
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Korting OKB9113CFX [37/44] Cooking table

Korting OKB9113CFX [37/44] Cooking table
COOKING TABLE
These are only some suggestions for cooking as the cooking type and time may vary depending on food
quantity and quality.
* The level of the guide refers to the lowest level (excluding the bottom of the oven, since it is not possible to
insert the drip pan).
Type of food Temp, °C Level* Function Cooking time, minutes
Suggested Personal
1. Cake in mould with beaten mixture
Panettone or focaccia 175 2 Traditional or ventilated 55-65
Focaccia 175 3 Traditional or ventilated 60-70
Cake 175 3 Traditional or ventilated 60-70
2. Pie in mould (short pastry)
Pie base 200 3 Traditional or ventilated 8-10
Pie base with ricotta cheese 200 3 Traditional or ventilated 25-35
Pie base with fruit 200 3 Traditional or ventilated 25-35
3. Cake in mould with raised mixture
Pie base 180 3 Traditional or ventilated 30-45
White bread (1 kg. of flour) 200 3 Traditional or ventilated 25-35
4. Vegetables cakes
Small pastries 200 3 Traditional or ventilated 10-15
Choux pastry 200 2 Traditional or ventilated 35-45
Biscuit pastry 200 3 Traditional or ventilated 15-20
5. Lasagne
225 2 Traditional or ventilated 40-50
6. Meat (cooking time for 1 cm. thickness)
Slowly cooked roast (ex. roast veal) 200 2 Traditional or ventilated 120-150
Fast cooked roast (ex. roast beef) 200 2 Traditional or ventilated 60-90
Meatloaf 200 2 Traditional or ventilated 30-40
7. Poultry
Duck 1,2 kg 200 2 Traditional or ventilated 120-180
Goose 2,5 kg 200 2 Traditional or ventilated 150-210
Roast chicken 200 2 Traditional or ventilated 60-90
Turkey 4 kg 175 2 Traditional or ventilated 240
8. Game
Hare 200 2 Traditional or ventilated 60-90
Leg of roe 200 2 Traditional or ventilated 90-150
Leg of deer 175 2 Traditional or ventilated 90-180
9. Vegetables
Baked potatoes 220 2 Traditional or ventilated 30-40
Vegetable pudding 200 2 Traditional or ventilated 40-50
10. Fish
Trout 200 2 Traditional or ventilated 40-50
Grey mullet 200 2 Traditional or ventilated 40-50
11. Pizza
240 3 Traditional or ventilated 10-20
12. Grill
Pork chops 4 Grill or Grill with fan 8-12
Sausages 4 Grill or Grill with fan 10-12
Grilled chicken 2 Grill or Grill with fan 25-35
Roast veal on spit (500 g) on spit Grill with turnspit 50-60
Chicken on spit on spit Grill with turnspit 60-70
35

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