This manual provided the necessary information to properly use the C-3 deck. The manual was an excellent reproduction and very clear.
Text excerpt from page 6 (click to view)
Type of cooking Quantity kg Position of shelf from bottom Fan cooking Trad.cooking Temperature Â°C Fan cooking Trad.cooking Time
Cakes Beaten up dough in a mould Beaten up pastry on a plate Short pastry for cake base Short pastry with moist filling Short pastry with dry filling Naturally leavened dough Small cakes Meat Veal Beef Roast beef Pork Chicken Stew Beef stew Veal stew Fish Cod, hake, sole fillets Mackerel, turbot, salmon Oysters Flans and souffles Pasta souffle Vegetable flan Sweet/salted souffle Pizza and calzone Defrost Ready-made food Meat Meat Meat
1. Cooking times are meant in addition to a pre-heating of about 15 minutes. 2. For cooking of food placed in different positions, the first and third shelves starting from the bottom should be preferred. 3. The above cooking times are intended for cooking in one position: allow a further 5-10 minutes for cooking in several positions. 4. Allow a further 20 minutes for roast beef, veal, pork, turkey with bone or turkey roll.
TRADITIONAL GRILL COOKING
Type of cooking Quantity kg Position of shelves from bottom Temperature Â°C Time