Cooking table

Type of food	Temp.	Insertion*		Cooking time
	°C	guide		in minutes
Cake in mould with beaten mixture			Suggested		Personal
Panettone or focaccia	175	2	55	- 65
Focaccia	175	3	60	- 70
Cake	175	3	60	- 70
Pie in mould (short pastry)
Pie base	200	3	8 - 10
Pie base with ricotta cheese	200	3	25	- 35
Pie base with fruit	200	3	25	- 35

Cake in mould with raised mixture
Pie base	180	3	30	- 45
White bread (2,2 lb of flour)	200	3	25	- 35
Small pastries
Puff pastry	200	3	10	- 15
Choux pastry	200	2	35	- 45

Biscuit pastry	200	3	15	- 20
Lasagne	225	2	40	- 50
Meat (cooking time per cm. of thickness)
Slowly cooked roast (ex. roast veal)	200	2	120	- 150
Fast cooked roast (ex. roast beef)	200	2	60	- 90

Meatloaf	200	2	30	- 40
Poultry
Duck 3,3 lb	200	2	120 - 180
Goose 6,6 lb	200	2	150	- 210

Roast chicken	200	2	60	- 90
Turkey 11 lb	175	2	about 240
Game
Hare	200	2	60	- 90
Leg of roe	200	2	90 - 150

Leg of deer	175	2	90 - 180
Vegetable
Baked potatoes	220	2	30	- 40
Vegetable pudding	200	2	40	- 50
Fish
Trout	200	2	40	- 50
Grey mullet	200	2	40	- 50
Pizza	240	3	10	- 20
Grill
Pork chops		4	8 - 12
Sausages		4	10	- 12
Grilled chicken		2	25	- 35
Roast veal on spit (1,3 lb)			50	- 60
Chicken on spit			60	- 70

*The guide number refers to the lowest level (excluding the bottom, since it is not possible to insert the drip-pan)

THE GIVEN ABOVE DATA ARE INDICATIVE BECAUSE THE COOKING TYPE AND TIME VARIES WITH THE FOOD QUANTITY AND QUALITY