28
TABLE NO. 4: TRADITIONAL FUNCTION - COOKING TABLE
Temp ‘C
Height – shelf
level
MINUTES
MEAT
PORK ROAST
225
4/5
60-80
BEEF ROAST (YOUNG STEER)
225
4/5
60-80
BEEF ROAST
250
4/5
50-60
VEAL ROAST
225
4/5
60-80
LAMB ROAST
225
4
40-50
ROAST BEEF
230
4/5
50-60
ROAST HARE
250
4/5
40-50
ROAST RABBIT
250
4
60-80
ROAST TURKEY
250
4
50-60
ROAST GOOSE
225
4
60-70
ROAST DUCK
250
4/5
45-60
ROAST CHICKEN
250
4/5
40-45
FISH
200-225
3
15-25
PASTRY
FRUIT PIE
225
3
35-40
TEA CAKE
175-200
3
50-55
BRIOCHES
175-200
3
25-30
SPONGE CAKE
220-250
3
20-30
RING CAKE
180-200
3
30-40
SWEET PUFF PASTRIES
200-220
3
15-20
RAISIN LOAF
250
3
25-35
STRUDEL
180
3
20-30
SAVOIA COOKIES
180-200
3
40-50
APPLE FRITTERS
200-220
3
15-20
SAZOIARDI SANDWICH
200-220
3
20-30
TOAST SANDWICH
250
4
5
BREAD
220
4
30
PIZZA
220
3
20
