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Food
Fruit tarts, crumble pastry
Marzipan ring cake
10.4 Conventional Cooking
Food
Fish, boiling
Fish, frying
Meatloaf
Danish meatballs
Liver pâté
Gratin
Potato gratin
Lasagne, home made
Lasagne, frozen
Pasta gratin
Pizza, home made
Pizza, frozen
Chips, frozen
Tarts, home made - pre-baking, roll
Tarts, home made - finishing
Tarts, frozen
1)
When frying or boiling fish, the cooking time depends on the thickness of the fish. The fish is finished when the
flesh is white. Test by sticking a fork into the fish. If the flesh comes easily away from the bone, the fish is cooked.
2)
With cooking on two levels (double portion) the time is around 1/3 longer than that stated on the packaging. If
the time given is 30 min, then the preparation time will be around 30 + 10 = 40 min.
10.5 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray.
Put some water in the tray to prevent dripping
fat from burning.
Temperature (°C)
190 - 200
210 - 230
Temperature (°C)
160 - 170
180 - 200
175 - 200
175 - 200
180 - 200
180 - 200
190 - 210
190 - 210
175 - 200
180 - 200
220 - 230
200 - 220
225 - 250
190 - 210
190 - 210
200 - 225
Turn the roast after 1/2 - 2/3 of the cooking
time.
Roast meat and fish in large pieces (1 kg or
more).
If level one is suggested put the food directly
on the baking tray
Baste meat joints with their own juice several
times during roasting.
Time (min)
Shelf posi‐
tion
25 - 35
3
10 - 12
2
Time (min)
1)
-
1)
-
45 - 60
30 - 45
50 - 60
50 - 60
55 - 65
50 - 60
2)
30 - 45
30 - 40
15 - 25
20 - 30
2)
20 - 30
15 - 25
20 - 30
2)
20 - 30
ENGLISH
Shelf posi‐
tion
3
3
3
3
3
3
3
3
3
3
2
2
3
3
3
3
17
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