24
GB
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Fish
180-240
depending on size
Meat
Beef roast
250
30 per kg
Veal roast
200-220
60 per kg
Chicken
200-240
50 circa
Duck or goose
220
30 per kg
Leg of mutton
250
30 per kg
Pork roast
250
60 per kg
Soufflets
20
60 per kg
Sweets
Plum-cake
160
50-60
Savoy cookies
160
30-50
Shortbread
200
15
Pastries
250
15
Fruitcake
200-220
30
Meringue
100
60
Pudding
220
30
Brioches
160-180
45
Preparation
Entrées
Baked lasagna
200-220
20-25
0,5
Baked pasta
200-220
25-30
0,5
Rice creole
200-230
20-25
0,5
Pizza
210-230
30-45
0,5
Meats
Roast beef (ox)
170-190
40-60
1-1,2
Roast veal
160-180
65-90
1-1,2
Roast beef (steer)
170-180
65-90
1-1,2
Roast pork
160-170
70-100
1-1,2
Roastbeef
180-190
40-45
1-1,5
Roast lamb
140-160
100-130
1,5
Roast chicken
180
70-90
1-1,2
Roast duck
170-180
100-160
1,5-2
Roast goose
160-180
120-160
3-3,5
Roast turkey
160-170
160-240
5 about
Roast rabbit
160-170
80-100
2 about
Roast hare
170-180
30-50
2 about
Fish
160-180
depending on weight
Sweet pastries
Fruitcake
180-200
40-50
Ciambella cake
160-180
35-45
Margeret cake
200-220
40-45
Sponge cake
200-230
25-35
Schiacciata d’uva
230-250
30-40
Croissants
170-180
40-60
Strudel
160
25-35
Sweet pastries (small)
180-200
20-30
Apple fritters
180-200
18-25
Savoyard pudding
170-180
30-40
Savoy cookies
150-180
50-60
Toast
230-250
7
Bread
200-220
40
T
able of hot air cooking
Table of traditinal systems of cooking
Preparation
°C
Minutes
°C
Minutes
Weight kg
In the following table the most important cooking instructions for certain main dishes have been indicated.
The recommended cooking times in these tables are indicative.We are certain that after just a few trials the
user will be able to make the necessary adjustments in order to obtain the desired results :
3.1 Table of cooking
CHAPTER III
Summary of Contents for GIERRE BRIO INOX
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