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Bakes and gratins table
Food Temperature (°C) Time (min) Shelf position
Pasta bake 180 - 200 45 - 60 1
Lasagne 180 - 200 35 - 50 1
Vegetables au gratin 180 - 2001) 15 - 30 1
Baguettes topped with melted cheese 200 - 2201) 15 - 30 1
Sweet bakes 180 - 200 40 - 60 1
Fish bakes 180 - 200 40 - 60 1
Stuffed vegetables 180 - 200 40 - 60 1
1) Preheat the oven.
ROASTING
Use heat-resistant ovenware.
Meat with crackling can be roasted in the roasting
tin without the lid.
Turn the roast after 1/2 - 2/3 of the cooking time.
To keep meat more succulent:
roast lean meat in the roasting tin with the lid or
use roasting bag.
roast meat and fish in large pieces (1 kg or
more).
baste large roasts and poultry with their juices
several times during roasting.
CONVENTIONAL ROASTING
Beef
Food Quantity Temperature (°C) Time (min) Shelf posi-
tion
Pot roast 1 - 1.5 kg 200 - 230 105 - 150 1
Roast beef or fillet: rare per cm. of thick-
ness 230 - 2501) 6 - 8 1
Roast beef or fillet: medi-
um per cm. of thick-
ness 220 - 230 8 - 10 1
Roast beef or fillet: well
done per cm. of thick-
ness 200 - 220 10 - 12 1
1) Preheat the oven.
Pork
Food Quantity Temperature (°C) Time (min) Shelf posi-
tion
Shoulder, neck, ham joint 1 - 1.5 kg 210 - 220 90 - 120 1
Chop, spare rib 1 - 1.5 kg 180 - 190 60 - 90 1
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