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Food
Meringues
Meringue bases
Biscuits
Choux pastry
Swiss rolls
Fruit tarts, short crust pastry
Fruit tarts, short crust pastry
Fruit tarts, crumble pastry
Marzipan ring cake
10.6 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
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.
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ENGLISH
Temperature (°C)
90 - 110
90 - 110
160 - 180
170 - 190
190 - 210
175 - 200
170 - 180
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
225 - 250
190 - 210
190 - 210
200 - 225
Time (min)
Shelf posi‐
tion
90 - 120
3 - 4
90 - 120
3 - 4
6 - 15
3 - 4
30 - 45
3 - 4
10 - 12
3 - 4
pre-baking, roll 10 -
3 - 4
15
finishing 35 - 45
3 - 4
25 - 35
3 - 4
10 - 12
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
2)
20 - 30
Shelf posi‐
tion
3
3
3
3
3
3
3
3
3
3
3
3
3
3
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