Cooking Chart - Tricity Bendix CSIE 223W Instruction Booklet

Cooking Chart

Food
Biscuits - small cakes
Bread, buns, yeast, doughs
Casseroles
Queen Victoria sponge
Cakes - madeira, rich fruit
Choux pastry, eclairs
Fish
Fruit pies, plate tarts, crumbles
Meringues
Milk puddings
Pate, terrine (in baine-marie)
Pizzas
Puff pastry, sausage rolls, vol-au-vents
Quiches, flans
Scones
Souffle
Stuffed vegetables
Roast meat & poultry
Yorkshire pudding
Keep food warm, heat dishes
Meat and Poultry Roasting Chart
Meat
Beef
Beef, boned
Mutton and Lamb
Pork and Veal
Ham
Chicken
Turkey and Goose
Duck
Temperature ( C)
Cooking Time
20-35 mins per 1/2kg (lb) + 20-35 mins
25-35 mins per 1/2kg (lb) + 25-35 mins
25-35 mins per 1/2kg (lb) + 25-35 mins
30-40 mins per 1/2kg (lb) + 30-40 mins
30-40 mins per 1/2kg (lb) + 30-40 mins
15-20 mins per 1/2kg (lb) + 20 mins
15-20 mins per 1/2kg (lb) up to 3.5kg (7.5lb)
+ 15 mins
25-35 mins per 1/2kg (lb) + 20 mins
Runner
Positions
160-180
200-220
150-170
170-190
150-170
200-220
200-220
180-200
90-100
140-160
160-180
200-230
200-220
170-200
200-220
200-220
200-220
180-200
200-220
90-100
Cooking
Time (mins)
2 25-30
2 35-45
1-2 90-180
1-2 20-30
2 90-150
2 30-35
2 20-40
2 50-65
2 90-150
2 90-150
1-2 60-90
1-2 25-30
2 15-25
1-2 50-60
2 8-15
2 35-45
2 35-45
see meat + poultry
2
roasting chart
2 40-50
2
When roasting, ensure the meat is
cooked thoroughly, use a meat
thermometer if preferred to check
the centre temperature has reached
the required temperature (see table
below).
MEAT TEMPERATURES
Beef Rare - 60 C
Medium - 70 C
Well Done - 80 C
Pork Well Done - 80 C
Lamb Medium - 70 C
Well Done - 80 C
11