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CONVENTIONAL COOKING TABLES
Food
Level
(from the
bottom)
Temperature
(°C)
Cooking time
(minutes)
Meat
Lamb (1,5 kg) 2 200 90-120
Kid (1,5 kg) 2 200 90-120
Mutton (1,5 kg) 2 200 90-120
Veal (1,5 kg) 2 180 90-120
Beef (1 kg) 2 180 90-120
Pork (1 kg) 2 180 100-130
Rabbit (1,5 kg) 2 180 100-110
Chicken (1 kg) 2 200 65-75
Turkey (3 kg) 2 180 180-200
Goose (2 kg) 2 180 140-160
Duck (1,5 kg) 2 180 90-120
Fish (~ 1 kg)
Gilthead 2 180 45-55
Bass 2 180 60-80
Salmon 2 180 60-80
Tuna 2 180 60-80
Trout 2 180 45-55
Fish cutlets (kg. 1)
Swordfish 2 170 35-45
Tuna 2 170 35-45
Salmon 2 170 35-45
Cod 2 170 35-45
Vegetables
Stuffed peppers 2 180 50-70
Stuffed tomatoes 2 180 50-70
Baked potatoes 2 180 40-50
Raw vegetables au gratin 2 180 40-50
CONVENTIONAL STATIC COOKING TABLES
GRILL
N.B.: Cooking times and temperatures are approximate only
Food
Level
(from the
bottom)
Temperature
(°C)
Cooking time
(minutes)
Sweets etc.
Raising cakes 2 150 35-45
Cake with filling
(fruit - cheese)
2 160 60-80
Tarts 2 170 30-40
Applestrudel 2 180 40-50
Biscuits 2 140 20-35
Cream puff pastries 2 150 30-40
Pies 2 160 50-60
Bread 2 180 30-40
pizza 2 225 10-15
Lasagna 2 180 35-45
Vol-au-vents 2 180 15-25
Soufflès 2 160 40-50
Food
Temperature
(°C)
Level
(form the
bottom)
CookingTime
(Mins.)
Sirloin steak 200 4 25-35
Cutlets 200 4 20-30
Sausages 200 4 25-35
Pork chops 200 4 20-30
Fish 200 4 20-30
Chicken drumstick 200 4 30-40
Kebabs 200 4 25-35
Spare ribs 200 4 35-45
Chicken halves 200 3 45-55
Whole chicken - - -
Roast (pork, beef, veal) (~ 1kg) - - -
Duck - - -
Leg of lamb - - -
Roast Beef - - -
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