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OGG771CFX
Инструкция по эксплуатации Страница: 34

Korting OGG771CFX [34/40] 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

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

Korting OGG771CFX [34/40] 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

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