INDICATIVE TIMINGS AND TEMPERATURES FOR COOKING WITH CONVECTIONAL OVEN
Q.ty
Dish
Oven temperatures
Shelf position
Cooking time
in °C
from the bottom
in minutes
PASTRY:
Soft dough:
Cake
175
1st shelf
40-50
Sponge cake
170
1st shelf
30
Short bread:
Fruit tart
180-190
1st shelf
20-30
Leaven dough:
Paradise cake
160
1st shelf
40-45
Margareth cake
160
1st shelf
40-45
Chocolate cake
160
1st shelf
25-35
Albumes sweet:
Meringue
100
1st shelf
90
Puff pastry:
«Vol au vent»
200
1st shelf
20
Puff pastry
200
1st shelf
20
MEAT
1
1/2
kg.
Roast beef
190
1st shelf
90
1 kg.
Roast veal
150-160
1st shelf
120-150
2 kg.
Veal stew
170-190
1st shelf
60-90
1
1/2
kg.
Roast lamb
150-160
1st shelf
60-75
1
1/2
kg.
Roast kid
150-160
1st shelf
50-60
1
1/2
kg.
Leg of roe-buck
200
1st shelf
90
1
1/2
kg.
Leg of wild boar
190
1st shelf
120
POULTRY:
Roast pigeon
150-160
1st shelf
45
2 kg.
Turkey
150
1st shelf
180-240
4 kg.
Goose
160
1st shelf
240-270
2
1/2
kg.
Duck
175
1st shelf
90-150
1
1/2
kg.
Chicken
170
1st shelf
60-80
2
1/2
kg.
Capon
170
1st shelf
120-150
FISH:
Trout
200
1st shelf
15-25
1 kg.
Cod-fish
190
1st shelf
50
VARIOUS:
Lasagne
200
1st shelf
40
Soufflés
180-200
1st shelf
20
Cream puff (beignets)
200
1st shelf
20
Pizza
200
1st shelf
20
GB
30