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| Recommended cooking table |
6. Recommended cooking table
Cooking times, especially meat, vary according to the thickness and quality of the food and to consumer taste.
TRADITIONAL COOKING
FOOD | LEVEL FROM | TEMPERATURE (°C) | TIME IN MINUTES (*) | |
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FIRST COURSES |
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Lasagne | 2 - 3 | 210 | - 230 | 30 |
2 - 3 | 210 | - 230 | 40 | |
MEAT |
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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 |
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PIZZA | 1 - 2 | 210 | - 240 | 40 - 45 |
DESSERTS |
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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
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| FOOD | LEVEL FROM | TIME IN MINUTES | ||||
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| FIRST SURFACE | SECOND SURFACE | |||
| Pork chops | 4 | 7 - 9 | 5 - 7 |
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| Fillet of pork | 3 | 9 - 11 | 5 - 9 |
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| Fillet of beef | 3 | 9 - 11 | 9 - 11 |
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| Liver | 4 | 2 - 3 | 2 - 3 |
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| Veal escalopes | 4 | 7 - 9 | 5 - 7 |
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| Half chicken | 3 | 9 - 14 | 9 - 11 |
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| Sausages | 4 | 7 - 9 | 5 - 6 |
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| 4 | 7 - 9 | 5 - 6 |
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| Fish fillets | 4 | 5 - 6 | 3 - 4 |
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| Toast | 4 | 2 - 4 | 2 - 3 |
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