Cooking Table - Franke CM 65 M Manual De Instalación Y Servicio

COOKING TABLE

S t
election knob Setting
NATURAL Roast pork
CONVENTIONAL
Omelettes
COOKING
Cod-gilthead-turbot
Bread rolls
Pies
Freshwater fish
Polenta with sauce
Cheesecakes
FAN-ASSISTED Roast pork
COOKING
Baked rabbit
Crescia Marchigiana (quick flat bread)
Baked crayfish
Cod-gilthead-turbot
Bread rolls
Fruit tarts
Meat & veg pies
BOTTOM Chicken breast
FAN-ASSISTED
Veal slices
COOKING
Roast beef
Tuna steaks
Swordfish fillets
Crayfish
Meringues
Butter biscuits
Raised cakes
Almond pies
TOP Tortellini au gratin
FAN-ASSISTED
Potato dumplings
COOKING
Swordfish
Mussels
Scallops
Roast potatoes
Cannelloni
GRILLING Chicken wings
Chops
Scallops
Roast potatoes
Freshwater fish
Tomatoes au gratin
Eel kebabs
Turkey kebabs
TURBO GRILL Chicken legs
COOKING
Spare-ribs
Guinea fowl (pieces)
Gilthead en papillote
Chicken (pieces)
Quails
Sausages
Vegetables
Note: The indications given in the table are the result of cooking tests carried out by a team of professional
chefs. They are provided as a guide only, and can be changed according to personal tastes.
ype of food
W S
eight helf
( ) *
kg poSition
1 3
1.5 2
1 3
1 2-4 cont.
1 2
1.5 3
0.5 2
1.5 2
1 3
1 2
1.5 2
0.5 3
2 2-4 cont.
2 2-4 cont.
1.5 2
2 3-5 cont.
1 2 or 3
1 2
1 3
1 2
1 3
1 2
0.8 2
1 2
0.8 2
1 2 or 3
0.5 3
0.5 3
0.5 5
1 4
1 4
0.5 4
1 3
1 4 or 5
0.8 3
0.5 3 or 4
1 3
1 3 or 4
0.4 2 or 3
0.5 3
0.5 4
1 4 or 5
0.5 4
1.2 4
1 3
1.5 3
0.8 4
1 4
1 4 or 5
– 13 –
p t
reheating hermoStat
( .)
time min knob Setting
9.5 180 °C
10.5 200 °C
9.5 180 °C
9.5 175 °C
10.5 200 °C
10.5 200 °C
9.5 180 °C
9.5 180 °C
9 180 °C
9.5 190 °C
10 200 °C
10 200 °C
7.5 150 °C
9 180 °C
9 175 °C
9 180 °C
To speed 170 °C
up 180 °C
preheating 170 °C
time, use 160 °C
the Fan- 160 °C
Assisted 180 °C
Cooking 90 °C
function. 160 °C
170 °C
160 °C
To speed Max
up Max
preheating 200 °C
time, use Max
the Fan- 200 °C
Assisted 200 °C
Cooking Max
function.
7 Max
7 Max
7 Max
7 Max
7 Max
7 Max
7 Max
7 Max
9.5 Max
14 Max
14 Max
8 Max
14 Max
14 Max
14 Max
14 Max
EN
d
uration
( .)
min
65-75
25-30
15
25-30
40-45
35-40
25-30
25-30
60-70
55-65
25-30
30-40
25-30
25-30
30-35
40-45
20
20
60
20
20
30
120
30
40
35
25-30
25-30
12-15
10-12
10-12
18-20
25-30
25-30
25-30
14-16
25-30
25-30
25-30
25-30
25-30
25-30
40-45
30-35
20-25
35-40
30-35
20-25
10-15