COOKING CHART
NB. Cooking times shown in the charts are approximate and may vary according to personal taste. When cooking a certain food for the first time, it is advisable to choose the lowest values in the cooking time range given in the table and then increase times if necessary.
CONVENTIONAL oven cooking
Type of dish | Temperature ° C | Cooking | Type of dish | Temperature ° C | Cooking time |
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| time |
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| (hours) |
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| (minutes) |
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Pastries and cakes |
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| Meat |
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Fruit Pie | 130 | Turkey | 160 | 3 - 4 1/2 | |
Meringues | 130 | Goose | 160 | 4 - 4 1/2 | |
Sponge Cake | 150 | Duck | 170 | 1 1/2 - 2 1/2 | |
Angel Cake | 160 | Capon (2 1/2- 3 kg) | 170 | 2 - 2 1/2 | |
Madeira Cake | 160 | Braised Beef | 160 | 3 - 3 1/2 | |
Chocolate Cake | 170 | Leg of Lamb | 160 | 1 - 1 1/2 | |
Flat Sweet Loaf | 170 | Roast Hare | 160 | 1 - 1 1/2 | |
Puffs | 200 | Roast Pheasant | 160 | 1 - 1 1/2 | |
Flaky Pastry Biscuits | 200 | Chicken | 170 | 1 - 1 1/2 | |
Mille Feuilles | 200 |
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Short Crust Pastry | 200 | Fish | 200 | ||
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GRILLING
| Type of dish |
| Cooking time (minutes) | Position on shelf |
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| Chops (0.5 kg) |
| 60 |
| 3rd guide rail | The 1st guide rail is | ||
| Sausages |
| 15 |
| 2nd guide rail | understood as being | ||
| Grilled Chicken (1 kg) |
| 60 |
| 1st guide rail | the lowest position. | ||
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FAN ASSISTED cooking |
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| Type of dish | Guide rail no. from | Quantity kg | Temperature ° C | Cooking time | |||
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| bottom |
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| (minutes) | |
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| Cakes |
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| *With beaten mix, in tin | 1 - 3 | 1 | 175 | 60 |
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| *With beaten mix, without tin | 1 - 3 - 4 | 1 | 175 | 50 |
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| Short pastry, flan base | 1 - 3 - 4 | 0.5 | 175 | 30 |
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| Short pastry with wet filling | 1 - 3 | 1.5 | 175 | 70 |
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| Short pastry with dry filling | 1 - 3 - 4 | 1 | 175 | 45 |
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| *With natural leavened mix | 1 - 3 | 1 | 175 | 50 |
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| Small cakes | 1 - 3 - 4 | 0.5 | 160 | 30 |
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| Meat |
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| Roasts under the grill |
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| Veal | 2 | 1 | 180 | 60 |
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| Beef | 2 | 1 | 180 | 70 |
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| English Roast Beef | 2 | 1 | 220 | 50 |
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| Pork | 2 | 1 | 180 | 70 |
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| Chicken | 2 | 1 - 1.5 | 200 | 70 |
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| Roasts on a tray |
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| Veal | 1 - 3 | 1 | 160 | 80 |
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| Beef | 1 - 3 | 1 | 160 | 90 |
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| Pork | 1 - 3 | 1 | 160 | 90 |
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| Chicken | 1 - 3 | 1 - 1.5 | 180 | 90 |
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| Turkey slices | 1 - 3 | 1.5 | 180 | 120 |
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| Duck | 1 - 3 | 1 - 1.5 | 180 | 120 |
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| Casseroles |
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| Beef casserole | 1 | 1 | 175 | 120 |
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| Veal casserole | 1 | 1 | 175 | 110 |
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| Fish |
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| Fillets, steaks, cod, hake, sole | 1 - 3 | 1 | 180 | 30 |
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| Mackerel, turbot, salmon | 1 - 3 | 1 | 180 | 45 |
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| Oyster | 1 - 3 |
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| 180 | 20 |
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| Miscellaneous |
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| Baked pasta dish | 1 - 3 | 2 | 185 | 60 |
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| Vegetable pudding | 1 - 3 | 2 | 185 | 50 |
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| *Sweet and savoury souffles | 1 - 3 | 0.75 | 180 | 50 |
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| *Pizzas and savoury rolls | 1 - 3 - 4 | 0.5 | 200 | 30 |
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| Toasted sandwiches | 1 - 3 - 4 | 0.5 | 190 | 15 |
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| Defrosting |
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| Ready to eat meals | 1 - 3 | 1 | 200 | 45 |
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| Meat | 1 - 3 | 0.5 | 50 | 50 |
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| Meat | 1 - 3 | 0.75 | 50 | 70 |
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| Meat | 1 - 3 | 1 | 50 | 110 |
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Notes.
1)Cooking times do not include oven preheating, except for those marked with an asterisk.
2)The indication given in the table for the guide rails is the one that should preferably be used in the event of cooking on more than one level.
3)The indicated times refer to cooking on one shelf only, for cooking on more than one shelf increase the time by 5 - 10 minutes.
4)For roast beef, veal, pork and turkey, on the bone or rolled, increase the times by 20 minutes.
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