Cooking hints
5.7Recommended 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 | 200 - 210 | 50 | - 60 |
LASAGNE | ||||
2 - 3 | 210 - 230 | 40 | ||
MEAT | 2 | 170 - 200 | 30 - 40 / KG. | |
ROAST VEAL | ||||
ROAST BEEF | 2 | 210 - 250 | 30 - 40 / KG. | |
ROAST PORK | 1 - 2 | 180 - 200 | 100 | - 110 |
CHICKEN | 1 - 2 | 180 - 200 | 80 | - 90 |
DUCK | 2 | 180 - 200 | 110 | - 130 |
GOOSE - TURKEY | 2 | 140 - 170 | 45 | - 60 |
RABBIT | 2 | 170 - 200 | 100 | - 120 |
LEG OF LAMB | 2 | 170 - 200 | 40 | - 50 |
FISH | 1 | 170 - 200 | ACCORDING TO | |
|
|
| DIMENSIONS | |
PIZZA | 1 - 2 | 220 - 250 | 20 | - 25 |
DESSERTS | 1 - 2 | 170 - 200 | 15 | - 20 |
SHORT PASTRY | ||||
CIAMBELLA | 1 - 2 | 170 | 60 | - 70 |
BRIOCHES | 1 | 180 - 200 | 30 | - 40 |
FRUIT CAKE | 1 - 2 | 170 - 200 | 20 | - 30 |
PARADISE CAKE | 1 - 2 | 160 | 60 | |
APPLE CAKE | 1 | 200 | 60 | |
RICE CAKE | 1 | 180 | 60 | - 70 |
(*) = 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 | 3 | 7 - 9 | 5 - 6 |
3 | 7 - 9 | 5 - 6 | |
FISH FILLETS | 3 | 5 - 6 | 3 - 4 |
TOAST | 3 | 2 - 4 | 2 - 3 |
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