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33
NATURAL CONVENTIONAL ELECTRIC OVEN COOKING TABLE
TEMP °C
HEIGHT
MINUTES
MEAT
PORK ROAST
225
3/4
60-80
BEEF ROAST (YOUNG STEER)
225
3/4
60-80
BEEF ROAST
250
3/4
50-60
VEAL ROAST
225
3/4
60-80
LAMB ROAST
225
3
40-50
ROAST BEEF
230
3/4
50-60
ROAST HARE
250
3/4
40-50
ROAST RABBIT
250
3
60-80
ROAST TURKEY
250
3
50-60
ROAST GOOSE
225
3
60-70
ROAST DUCK
250
3/4
45-60
ROAST CHICKEN 250 3/4 40-45
FISH
200-225
2
15-25
PASTRY
FRUIT PIE
225
2
35-40
TEA CAKE
175-200
2
50-55
BRIOCHES
175-200
2
25-30
SPONGE CAKE
220-250
2
20-30
RING CAKE
180-200
2
30-40
SWEET PUFF PASTRIES
200-220
2
15-20
RAISIN LOAF
250
2
25-35
STRUDEL
180
2
20-30
SAVOIA COOKIES
180-200
2
40-50
APPLE FRITTERS
200-220
2
15-20
SAZOIARDI SANDWICH
200-220
2
20-30
TOAST SANDWICH 250 3 5
BREAD 220 3 30
PIZZA
220
2
20
VENTILATED ELECTRIC OVEN COOKING TABLE
TEMP °C
HEIGHT
MINUTES
MEAT
PORK ROAST
160-170
2
70-100
BEEF ROAST (YOUNG STEER)
170-180
2
65-90
BEEF ROAST
170-190
2
40-60
VEAL ROAST
160-180
2
65-90
LAMB ROAST 140-160 2 100-130
ROAST BEEF 180-190 2 40-45
ROAST HARE
170-180
2
30-50
ROAST RABBIT
160-170
3
80-100
ROAST TURKEY
160-170
3
160-240
ROAST GOOSE
160-180
3
120-160
ROAST DUCK
170-180
2
100-160
ROAST CHICKEN
180
2
70-90
FISH
160-180
2-3
PASTRY
FRUIT PIE
180-200
2
40-50
TEA CAKE
200-220
2
40-45
BRIOCHES
170-180
2
40-60
SPONGE CAKE
200-230
2
25-35
RING CAKE
160-180
2
35-45
SWEET PUFF PASTRIES
180-200
2
20-30
RAISIN LOAF
230-250
2
30-40
STRUDEL 160 2 25-35
SAVOIA COOKIES 150-180 2 50-60
APPLE FRITTERS 180-200 2 18-25
SAZOIARDI SANDWICH
170-180
2
30-40
TOAST SANDWICH
230-250
3
7
BREAD
200-220
3
40
PIZZA
200-220
2
20
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