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