13
Name
Quantity (g)
Time (min)
Instructions
Fish
Bass
800
18-24
Spread lightly with butter.
Afterhalf of cooking time
turn and spread with
seasonning.
Sardines/gurnard
6-8 Fish
15-20
Meat
Sausages
6-8 Units
22-26
Prick after half cooking
time and turn
Frozen hamburgers
3 Units
18-20
Spare rib (approx.3 Cm thick)
400
25-30
After half of cooking time,
baste and turn
Toast
4 Units
3/2-3
Watch toasting
Toasted sandwiches
2 Units
5-10
Watch toasting
Name of food
Weight (g)
Defrosting (min)
Follow up Time
(min)
Frequency of turnover
Meat (veal, beef, pork)
100
200
500
1000
1500
2000
2-3
4-5
10-12
21-23
32-34
43-45
5-10
5-10
10-15
20-30
20-30
25-35
1
1
2
2
2
3
Beef stew
500
1000
8-10
17-19
10-15
20-30
2
3
Minced meat
100
500
2-4
10-14
10-15
20-30
2
3
Sausage
200
500
4-6
9-12
10-15
15-20
2
3
Poultry
Chicken
Dorking
Fish fillet
Trout Prawn
250
1000
2500
200
250
100
500
5-6
20-24
38-42
4-5
5-6
2-3
8-11
5-10
20-30
25-35
5-10
5-10
5-10
15-20
1
2
3
1
1
1
2
Fruit
200
300
500
4-5
8-9
11-14
5-10
5-10
10-20
1
1
2
Bread
200
500
800
4-5
10-12
15-17
5-10
10-15
10-20
1
1
2
Butter
250
8-10
10-15
Cheese
250
6-8
10-15
Cream
250
7-8
10-15
Table 2.6
Grill
Table 2.5
Defrosting of raw foods
