Hoover HCM906/6BPP Tables Of Cooking Times, Shelf position, Static electric oven, Remarks, Pasta

5. TABLES OF COOKING TIMES

The overall suggested cooking times set out below are intended as a rough guide only. They may in fact vary according to the quality, the freshness, the size and the thickness of the food cooked and of course cooking time is also partly a matter of taste. Let the food stand for a few minutes before serving because the ingredients continue cooking after they have been removed from the oven.

Shelf position	4
HANDY TIP: Lower the temperature so as to avoid the surface of the	3
food becoming hard and dry.	2
	1

		Static electric oven				Electric fan oven
			Time	Oven		Time	Oven		Remarks
Food	Quantity	Shelf	of cooking	tempe-	Shelf	of cooking	tempe-
			in minutes	rature		in minutes	rature
• Pasta
Lasagne	Kg 3,5	2	70 ÷ 75	220	2	60 ÷ 65	200	Put the lasagne into an unheated oven
Cannelloni	Kg 1,8	2	50 ÷ 60	220	2	40 ÷ 50	200	Put the cannelloni into an unheated oven
Oven baked	Kg 2,5	2	55 ÷ 60	220	2	45 ÷ 50	200	Put the oven baked pasta into an unheated
pasta								oven
• Baking (not cakes)
						30 ÷ 35		Form the dough into a loaf and make a cross
	Kg 1	2	35		2			with a knife on top of the dough leave the
Bread				200		10	180	dought to rise for at least 2 hours.
	di pasta		10
						(pre-heating)		Grease the baking tin and put the dough in
			(pre-heating)
								the middle of it.
								Warm the oven for 15 minutes and place the
Pizza	Kg 1	1	25 ÷ 35	190	1	20 ÷ 25	190	pizzas on the greased baking tray.
								Garnish them with tomatoes, mozzarella,
								ham, oil, salt and origano.
Pastry (frozen)	n° 24	1	30 ÷ 35	220	2	25 ÷ 30	200	Place 24 vol au vents in the oven and bake.
vol au vents
								Warm the oven for 15 minutes, grease the
Focaccia	gr. 200 of	2	25 ÷ 30	200	2	20 ÷ 25	180	baking tray, season the 4 focaccia with oil
(n° 4)	dough each							and salt and leave them to rise at room
								temperature for at least 2 hours before put
								ting them in the oven.

• Meat

All meats can be roasted in shallow or deep roasting trays.

It is advisable to cover the shallow trays to avoid splattering the sides of the oven with grease.

The roasting times are the same whether the meat has been covered up or not.

Whole joint of beef

Joint of deboned

Joint of deboned veal

Joint of fillet of beef

Kg 1	3	70 ÷ 80	220	3	50 ÷ 60	200	Put the meat into a deep Pyrex dish and
							season with salt and pepper; turn the meat
							half way through cooking.
Kg 1	2	100 ÷ 110	220	2	80 ÷ 90	200	Cook the meat in a covered Pyrex dish with
							herbs, spice, oil and butter.
Kg 1,3	1	90 ÷ 110	220	2	90 ÷ 100	200	Cook as indicated above
Kg 1	2	80 ÷ 90	220	2	80 ÷ 90	200	Cook as indicated above.

••FishFish
Trout	3 whole trout	2	40 ÷ 45	220	2	35 ÷ 40	200	Cover the trout with salt, oil and onions and
	or / Kg 1							cook in a Pyrex dish.
Salmon	700 g	2	30 ÷ 35	220	2	30 ÷ 25	200	Cook the salmon in an open Pyrex dish with
	2,5 cm slice							salt, pepper and oil.
Sole	Kg 1	2	40 ÷ 45	220	2	35 ÷ 40	200	Cook the sole with salt and a spoonful of oil.
Bream	2 whole ones	2	40 ÷ 45	220	2	35 ÷ 40	200	Cook the bream in oil and salt in a covered
								dish.

10 GB