| Recommended cooking table |
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| FOOD | LEVEL FROM | TEMPERATURE (°C) | TIME IN MINUTES | ||||
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| BELOW |
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| FIRST COURSES |
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| Lasagne | 2 | 190 - 210 | 20 | - 25 |
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| 2 | 190 - 210 | 25 | - 30 |
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| Creole rice | 2 | 190 - 220 | 20 | - 25 |
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| MEAT |
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| Roast veal | 2 | 150 - 170 | 65 | - 90 |
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| Roast pork | 2 | 150 - 160 | 70 - 100 |
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| Roasted beef | 2 | 160 - 170 | 65 | - 90 |
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| Fillet of beef | 2 | 160 - 180 | 35 | - 45 |
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| Roast lamb | 2 | 130 - 150 | 100 | - 130 |
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| Roast beef | 2 | 170 - 180 | 40 | - 45 |
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| Roast chicken | 2 | 170 | 70 | - 90 |
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| Roast duck | 2 | 160 - 170 | 100 | - 160 |
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| Roast turkey | 2 | 150 - 160 | 160 | - 240 |
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| Roast rabbit | 2 | 150 - 160 | 80 - 100 |
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| Roast hare | 2 | 160 - 170 | 30 | - 50 |
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| Roast pigeon | 2 | 140 - 170 | 15 | - 25 |
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| FISH | 2 - 3 | 150 - 170 |
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| PIZZA | 2 - 3 | 210 - 240 | 30 | - 50 |
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| DESSERTS (pastries) |
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| Ciambella | 2 - 3 | 150 - 170 | 35 | - 45 |
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| Fruit cake | 2 - 3 | 170 - 190 | 40 | - 50 |
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| 2 - 3 | 190 - 220 | 25 | - 35 |
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| Brioches | 2 - 3 | 160 - 170 | 40 | - 60 |
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| Strudel | 1 - 2 | 150 | 25 | - 35 |
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| Savoyard pudding | 2 - 3 | 160 - 170 | 30 | - 40 |
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| Bread | 2 - 3 | 190 - 210 | 40 |
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| Toast | 1 - 2 | 220 - 240 |
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| 7 |
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45