Духовые шкафы Korting OKB 9113 CFX - инструкция пользователя по применению, эксплуатации и установке на русском языке. Мы надеемся, она поможет вам решить возникшие у вас вопросы при эксплуатации техники.
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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
