Table of Contents
Advertisement
Food
Meatloaf
Danish meatballs
Liver pâté
Potato gratin
Lasagne, home made
Lasagne, frozen
Pasta gratin
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 mins, then the preparation time will be around 30 + 10 = 40 min.
11.6 Conventional Cooking
Food
Fish, boiling
Fish, frying
Meatloaf
Danish meatballs
Liver pâté
Gratin
Potato gratin
Lasagne, home made
Lasagne, frozen
Pasta gratin
Chips, frozen
Tarts, home made - pre-baking, roll
Tarts, home made - finishing
26
ENGLISH
Temperature (°C)
Time (min)
165 - 175
60 - 70
165 - 175
35 - 45
165 - 175
65 - 75
175
55 - 65
175
60 - 70
175
30 - 45
165 - 175
40 - 50
180 - 200
30 - 45
165 - 175
15 - 20
165 - 175
30 - 40
175
25 - 35
Temperature (°C)
160 - 170
180 - 200
175 - 200
175 - 200
180 - 200
180 - 200
200
200
175 - 200
180 - 200
225 - 250
190 - 210
190 - 210
2)
2)
2)
Time (min)
1)
-
1)
-
45 - 60
30 - 45
50 - 60
50 - 60
55 - 65
50 - 60
2)
30 - 45
30 - 40
2)
20 - 30
15 - 25
20 - 30
Shelf posi‐
tion
2 + 4
2 + 4
2 + 4
2 + 4
2 + 4
2 + 4
2 + 4
2 + 4
2 + 4
2 + 4
2 + 4
Shelf posi‐
tion
2 - 3
2 - 3
2 - 3
3 - 4
2 - 3
2 - 3
3 - 4
2 - 3
3 - 4
2 - 3
3 - 4
3 - 4
3 - 4
Advertisement
Table of Contents
