Candy FO FPG 201 X [10/42] Table 1

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).