Combined heat - fan cooking guide – DE DIETRICH DOM1195 User Manual
Page 23
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EN
2 / USING YOUR APPLIANCE
COMBINED HEAT - FAN COOKING GUIDE
* Preheat the oven to the temperature indicated before cooking.
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Meats
Roast pork (1 Kg)
2
160 °C
90
Roast veal (1 Kg)
2
180 °C
70-75
Roast beef (1 Kg)
Lamb (leg, shoulder, 1.5 Kg)
2-1
180 °C
55-60
Pork, lamb chops
Beef rib
Poultry (1.2 Kg)
1
180 °C
50-60
Large piece of poultry
Rabbit
2
230 °C
40-45
Fish
Cooked (bream, salmon, hake)
2
200 °C
180 °C
35-45
Vegetables
Potatoes au gratin
2
160 °C
180 °C
55-60
Lasagne
2
180 °C
40-45
Stuffed tomatoes
2
200 °C
180 °C
45-55
Pastries
Savoy sponge
2
150 °C
35-45
Sponge cake
1
150 °C
35-45
Sponge roll
2
* 220 °C
8
Cake
1
160 °C
45-60
Cookies
2
180 °C
18-22
Biscuits
2
160 °C
20-25
Cream (in a Bain-Marie)
2
160 °C
160 °C
35-40
Madeleines
2
* 170 °C
10-12
Pound cake
2
170 °C
40-50
Cheesecake
1
170 °C
170 °C
65-75
Kouglof
1
180 °C
45-50
Choux pastry
2
170 °C
30-40
Shortcrust pastry tart
2
200 °C
30-40
Thin flaky crust tart
2
* 220 °C
30-40
Other
Pâté (1 kg)
1
200 °C
80-90
Pie
2
180 °C
170 °C
40-65
Quiche
1
205 °C
30-35
Covered stews (beef casserole, etc.)
1
160 °C
90-180
Bread (500 g flour)
2
205 °C
25-40
Toast