
10
OVEN COOKING CHART
Cakes
* Mixture in mould
1
2 (1and3)
190
170
20-60
* Puff pastry, base
2
2 (1and3)
200
180
30
* Mixture with rising agent
1
2 (1and3)
190
170
50-60
* Small cakes
2
2 (1and 3)
180
160
20-30
* Victoria sandwich
2
2 (1and3)
180
170
25-35
* Scones
2
2 (1and3)
220
200
10-20
* Bread
1
2
200
180
40-60
Meat
Veal
1
1 or 2
2
200
180
60-80
Beef
1
1 or 2
2
200
180
70-80
Pork
1
1 or 2
2
200
180
70-90
Chicken
1-1,5
1 or 2
2
200
180
60-90
Chopped turkey
1,5
1 or 2
2
200
180
120-140
Duck
1-1,5
1 or 2
2
200
180
120-140
Stews
Beef stew
1
1
2
180
160
120-140
Veal stew
1
1
2
180
160
110-130
Fish
Dried cod, cod, sole
1
2
2 (1and3)
200
180
20-30
Wrasse, sargo
1
2
2 (1and3)
200
180
40-60
Oysters
-
2
2 (1and3)
200
180
20-30
* Soufflè (sweet or savory)
0,75
1
2
200
180
40-60
* Pizza
0,5
1
2 (1 and3)
240
220
20-30
Food to be cooked
Quantity
Recommended
Temperature
Time in
kg
level (starting
°
C
minutes
from bottom)
Notes
1. For the items marked with an asterisk (*) the oven must be preheated.
2. When cooking in different positions, the levels indicated (in the table are recommended).
3. Times refer to when cooking in one position only. When cooking in more than one position at a time, increase cooking time by 5-10
minutes.
4. When cooking roasts of beef, veal, pork or duck which have been rolled or contain bones, eventually increase cooking time by 20
minutes.
4
3
2
1
FO 0018