Smeg A1C manual Traditional Cooking, Recommended cooking table

Instructions for the user

7.7 Recommended cooking table

Cooking times, especially meat, vary according to the thickness and quality of the food and to consumer taste.

TRADITIONAL COOKING

	LEVEL	TEMPERATURE		TIME IN
	FROM BELOW	(°C)		MINUTES (*)
FIRST COURSES	2 - 3	210	- 230	30
LASAGNE
OVEN-BAKED PASTA	2 - 3	210	- 230	40
MEAT
ROAST VEAL	2	170	- 200	30 - 40 / KG.
ROAST BEEF	2	210	- 240	30 - 40 / KG.
ROAST PORK	2	170	- 200	30 - 40 / KG.
CHICKEN	2	170	- 200	45 - 60
DUCK	2	170	- 200	45 - 60
GOOSE - TURKEY	2	140	- 170	45 - 60
RABBIT	2	170	- 200	50 - 60
LEG OF LAMB	1	170	- 200	15 / KG.
ROAST FISH	1 - 2	170	- 200	ACCORDING TO
				DIMENSIONS
PIZZA	1 - 2	210	- 240	40 - 45
DESSERTS
MERINGUE	1 - 2	50	- 70	60 - 90
SHORT PASTRY	1 - 2	170	- 200	15 - 20
CIAMBELLA	1 - 2	165		35 - 45
SAVOYARDS	1 - 2	150		30 - 50
BRIOCHES	1 - 2	170	- 200	40 - 45
FRUIT CAKE	1 - 2	170	- 200	20 - 30
(*) = WITH PREHEATED OVEN

		GRILLING
	LEVEL	TIME IN MINUTES
	FROM BELOW
		FIRST SURFACE	SECOND SURFACE
PORK CHOPS	4	7 - 9	5 - 7
FILLET OF PORK	3	9 - 11	5 - 9
FILLET OF BEEF	3	9 - 11	9 - 11
LIVER	4	2 - 3	2 - 3
VEAL ESCALOPES	4	7 - 9	5 - 7
HALF CHICKEN	3	9 - 14	9 - 11
SAUSAGES	4	7 - 9	5 - 6
MEAT-BALLS	4	7 - 9	5 - 6
FISH FILLETS	4	5 - 6	3 - 4
TOAST	4	2 - 4	2 - 3

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