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Table 1
Type of food Temp. Insertions Cooking
°C guide* time (mins)
Cake in mould with beaten mixture
Panettone or focaccia 175 1 55-65
Focaccia 175 2 60-70
Cake 175 2 60-70
Pie in mould (short pastry)
Pie base 200 2 8-10
Pie base with ricotta cheese 200 1 25-35
Pie base with fruit 200 1 25-35
Cake in moulded with raised mixture
White bread (1 kg. of flour) 200 1 25-35
Small pastries
Short pastry 200 3 10-15
Choux pastry 200 2 30-45
Biscuit pastry 200 3 15-20
Lasagne 225 2 40-50
Meat (cooking times per cm. of thickness)
Roast (slow cooking) 175 2 12-12
Roast (short cooking) 200 2 10-12
Meatloaf 200 2 30-40
Poultry
Duck 1 1/2 kg 200 2 120-180
Goose 3 kg 200 2 150-210
Roast chicken 200 2 60-90
Turkey 5 kg 175 2 240 ca.
Game
Hare 200 2 60-90
Leg of roe 200 2 90-150
Leg of venison 175 2 90-180
Vegetables
Cooked vegetable timbale 200 2 40-50
Fish
Mullet 200 2 40-50
Pizza 240 1 20-25
Grill
Pork chops 4 8-12
Sausages 4 10-12
Grilled chicken 2 25-35
Roast veal on spit 0.6 kg 50-60
Chicken on spit 60-70
* The guide number refers to the lowest level (excluding the bottom, since it is not possible to insert the drip-pan).
50
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