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Recommended cooking table
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6. Recommended cooking table
Cooking times, especially meat, vary according to the thickness and
quality of the food and to consumer taste.
TRADITIONAL COOKING
FOOD LEVEL FROM
BELOW
TEMPERATURE (°C) TIME IN MINUTES (*)
FIRST COURSES
Lasagne
Oven-baked pasta
2 - 3
2 - 3
210 - 230
210 - 230
30
40
MEAT
Roast veal
Roast beef
Roast pork
Chicken
Duck
Goose - Turkey
Rabbit
Leg of lamb
2
2
2
2
2
2
2
1
170 - 200
210 - 240
170 - 200
170 - 200
170 - 200
140 - 170
170 - 200
170 - 200
30 - 40 / Kg.
30 - 40 / Kg.
30 - 40 / Kg.
45 - 60
45 - 60
45 - 60
50 - 60
15 / Kg.
ROAST FISH 1 - 2 170 - 200 according to
dimensions
PIZZA 1 - 2 210 - 240 40 - 45
DESSERTS
Meringue
Short pastry
Ciambella
Savoyards
Brioches
Fruit cake
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
50 - 70
170 - 200
165
150
170 - 200
170 - 200
60 - 90
15 - 20
35 - 45
30 - 50
40 - 45
20 - 30
(*) = with preheated oven
GRILLING
FOOD LEVEL FROM
BELOW
TIME IN MINUTES
FIRST SURFACE SECOND SURFACE
Pork chops
Fillet of pork
Fillet of beef
Liver
Veal escalopes
Half chicken
Sausages
Meat-balls
Fish fillets
Toast
4
3
3
4
4
3
4
4
4
4
7 - 9
9 - 11
9 - 11
2 - 3
7 - 9
9 - 14
7 - 9
7 - 9
5 - 6
2 - 4
5 - 7
5 - 9
9 - 11
2 - 3
5 - 7
9 - 11
5 - 6
5 - 6
3 - 4
2 - 3
18


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