Caple CM107 - Manual (Page 24)

EN 4/USING YOUR APPLIANCE
24
Food Temperature Grid level Duration
Meat
Pork roast (1 kg)
Veal roast (1 kg)
Roast beef (1 kg)
Lamb (leg, shoulder, 1.5 kg)
Poultry (1.2 kg)
Large poultry
Rabbit
160°C
180°C
220°C
*
180°C
180°C
180°C
230°C
On the grid at level 2
On the grid at level 2
On the grid at level 2
In a dish at level 2
On the grid at level 1
On the grid at level 1
In a dish at level 2
90 min
70 - 75 min
38 - 40 min
50 - 60 min
70 - 75 min
90 - 120 min
40 - 45 min
Fish (1.2 kg)
Whole (snapper, salmon,
whiting)
180°C In a dish at level 2 35 - 45 min
Vegetables
Potatoes au gratin
Lasagna
Stuffed tomatoes
180°C
180°C
180°C
On the grid at level 2
On the grid at level 2
On the grid at level 2
50 - 55 min
40 - 45 min
45 - 55 min
Pastry
Savoie cake
Genovese cake
Genovese roll
Cake
Biscuits
Cookies
Cream
Madeleines
Pound cake
Cheesecake
Kouglof
Puff pastry
Short crust tart
Flaky crust tart
150°C
150°C
150°C
160°C
180°C
160°C
160°C
170°C
170°C
170°C
180°C
180°C
200°C
250°C
*
On the grid at level 2
On the grid at level 1
In a dish at level 2
On the grid at level 1
In a dish at level 2
In a dish at level 2
On the grid at level 2
In a dish at level 2
On the grid at level 2
On the grid at level 1
springform mould,
26 cm diameter
On the grid at level 1
in a special mould
In a dish at level 2
On the grid at level 2
On the grid at level 2
35 - 45 min
35 - 45 min
20 - 25 min
40 - 50 min
18 - 22 min
20 - 25 min
35 - 45 min
Double-boiler
20 - 30 min
40 - 50 min
65 - 75 min
45 - 50 min
35 - 40 min
depending on size
40 - 45 min
30 - 40 min
Miscellaneous
Pâté in terrine (1 kg)
Savoury tarts
Stewed dishes
(ragout, baeckeoffe)
Bread (500 g flour)
190°C
170°C
160°C
220°C*
On the grid at level 1
On the grid at level 2
20 cm mould
On the grid at level 1,
depending on the dish
On the grid at level 2
90 min
55 - 65 min
90 - 180 min
25 - 30 min
*
Preheat the oven to the temperature indicated.
•FAN HEAT COOKING GUIDE