TABLES OF COOKING TIMES
The overall suggested cooking times set out below are intended as a rough guide only. They may in fact vary according to the quality,
the freshness, the size and the thickness of the food cooked and of course cooking time is also partly a matter of taste. Let the food
stand for a few minutes before serving because the ingredients continue cooking after they
have been removed from the oven.
Shelf position
HANDY TIP:
Lower the temperature so as to avoid the
surface of the food becoming hard and dry.
Food
Quantity
Shelf
Oven
tempe-
rature
Time
of cooking
in minutes
Remarks
Static electric oven
Electric fan oven
Form the dough into a loaf and make a
cross with a knife on top of the dough leave
the dought to rise for at least 2 hours.
Grease the baking tin and put the dough in
the middle of it.
Bread
Kg 1
di pasta
2
35
10 (pre-heating)
200
2
30
÷
35
10
(pre-heating)
180
• Pasta
Put the lasagne into an unheated oven
Lasagne
Kg 3,5
2
70
÷
75
220
2
60
÷
65
200
Put the cannelloni into an unheated oven
Cannelloni
Kg 1,8
2
50
÷
60
220
2
40
÷
50
200
Put the oven baked pasta into an unhea-
ted oven
Oven baked pasta
Kg 2,5
2
55
÷
60
220
2
45
÷
50
200
Warm the oven for 15 minutes and place
the pizzas on the greased baking tray.
Garnish them with tomatoes, mozzarella,
ham, oil, salt and origano.
Pizza
Kg 1
1
190
1
190
25
÷
35
20
÷
25
Place 24 vol au vents in the oven and
bake.
Pastry (frozen)
vol au vents
n
°
24
1
220
2
200
30
÷
35
25
÷
30
Focaccia
(n
°
4)
gr. 200
of dough each
2
200
2
180
25
÷
30
20
÷
25
• Meat
All meats can be roasted in shallow or deep roasting trays.
It is advisable to cover the shallow trays to avoid splattering the sides of the oven with grease.
The roasting times are the same whether the meat has been covered up or not.
Put the meat into a deep Pyrex dish and
season with salt and pepper; turn the meat
half way through cooking.
Whole joint of
beef
Kg 1
3
220
3
200
70
÷
80
50
÷
60
Cook the meat in a covered Pyrex dish with
herbs, spice, oil and butter.
Joint of
deboned
Kg 1
2
220
2
200
100
÷
110
80
÷
90
Joint of
deboned veal
Kg 1,3
1
220
2
200
90
÷
110
90
÷
100
Cook as indicated above.
Joint of
fillet of beef
Kg 1
2
220
2
200
80
÷
90
80
÷
90
Cook as indicated above.
• Fish
Trout
3 whole trout
or / Kg 1
2
220
2
200
40
÷
45
35
÷
40
Cover the trout with salt, oil and onions and
cook in a Pyrex dish.
Salmon
700 g
2,5 cm slice
2
220
2
200
30
÷
35
30
÷
25
Cook the salmon in an open Pyrex dish with
salt, pepper and oil.
Sole
Kg 1
2
220
2
200
40
÷
45
35
÷
40
Cook the sole with salt and a spoonful of
oil.
Bream
2 whole ones
2
220
2
200
40
÷
45
35
÷
40
Cook the bream in oil and salt in a covered
dish.
Shelf
Time
of cooking
in minutes
Oven
tempe-
rature
• Baking (not cakes)
Warm the oven for 15 minutes, grease the
baking tray, season the 4 focaccia with oil
and salt and leave them to
rise at room temperature for at least 2 hours
before putting them in the oven.
13 GB
