47
temp.
Cakes
Whipped up kneading
2
180
45 ~ 60
Leavened kneading
2
180
20 ~ 35
Shortbread dough
2
180
20 ~ 30
Butter-milk cheese cake
1
175
60 ~ 80
Apple cake
1
180
40 ~ 60
Strudel
2
175
60 ~ 80
Jam-tart
2
180
45 ~ 60
Small cakes
2
180
15 ~ 25
Biscuits
2
180
10 ~ 20
Meringues
2
100
90 ~ 120
Bread and Pizza
1000
White bread
1
200
45 ~ 60
1 piece
500
Rye bread
2
200
30 ~ 45
In bread pan
500
Bread rolls
2
200
20 ~ 35
8 rolls
250
Pizza
1
220
20 ~ 35
In baking pan
Flans
Pasta flan
2
200
40 ~ 50
Vegetable flan
2
200
45 ~ 60
Quiches
2
200
35 ~ 45
Lasagne
2
200
45 ~ 60
Meat
1000
Beef
2
200
50 ~ 70
On grid
1200
Pork
2
200
100 ~ 130
On grid
1000
Veal
2
200
90 ~ 120
On grid
1500
English roast beef
2
220
50 ~ 70
On grid
1200
Lamb
2
200
110 ~ 130
Leg
1000
Chicken
2
200
60 ~ 80
Whole
4000
Turkey
2
200
210 ~ 240
Whole
1500
Duck
2
175
120 ~ 150
Whole
3000
Goose
2
175
150 ~ 200
Whole
1200
Hare
2
200
60 ~ 80
Cut in pieces
Fish
1000
Whole
2
200
40 ~ 60
2 fishes
800
Fillets
2
200
30 ~ 40
4 fillets
Traditional Cooking
NOTES
WEIGHT
(GR.)
Cooking
time
minutes
TRADITIONAL COOKING
TYPE OF DISH
COOKING TABLES
Level
4
3
2
1
°
C
