Candy FNP827 Instrucciones De Uso página 17

Meat
All meats can be roasted in shallow or deep roasting trays.
It is advisable to cover the shallow trays to avoid splattering the sides of the oven with grease
will be crunchier.
The roasting times are the same whether the meat has been covered up or not.
Food Quantity
Whole joint of beef kg 1
Joint of deboned kg 1
Joint of deboned veal kg 1,3
Joint of filet of beef kg 1
Fish
Food Quantity
Trout 3 whole trout
or 1 kg
Salmon 700 g peer
2.5 cm slice
Sole Fillets / 1 kg
Bream 2 whole ones
Rabbits and Poultry
Food Quantity
Guinea fowl kg 1/1,3
Chicken kg 1,5-1,7
Rabbit pieces kg 1/1,2
EN
STATIC ELECTRIC OVEN
Time of cooking Oven
Shelf in minutes temperature
3 70 ÷ 80 220
2 100 ÷ 110 220
1 90 ÷ 100 220
2 80 ÷ 90 220
STATIC ELECTRIC OVEN
Time of cooking Oven
Shelf in minutes temperature
2 40 ÷ 45 220
2 30 ÷ 35 220
2 40 ÷ 45 220
2 40 ÷ 45 220
STATIC ELECTRIC OVEN
Time of cooking Oven
Shelf in minutes temperature
2 60 ÷ 80 220
2 110 ÷ 120 220
2 55 ÷ 65 220
31
ELECTRIC FAN OVEN
Time of cooking Oven
Shelf in minutes temperature
3 50 ÷ 60 200
2 80 ÷ 90 200
2 90 ÷ 100 200
2 80 ÷ 90 200
ELECTRIC FAN OVEN
Time of cooking Oven
Shelf in minutes temperature
2 35 ÷ 40 200
2 30 ÷ 35 200
2 35 ÷ 40 200
2 35 ÷ 40 200
ELECTRIC FAN OVEN
Time of cooking Oven
Shelf in minutes temperature
2 60 ÷ 70 200
2 100 ÷ 110 200
2 50 ÷ 60 200
Fig. 2
Remarks
Put the meat into a deep Pyrex dish
and season with salt and pepper; turn
the meat half way through cooking.
Cook the meat in a covered Pyrex di-
sh with herbs, spice, oil and butter.
Cook as indicated above.
Cook as indicated above.
Remarks
Cover the trout with salt, oil and onions
and cook in a Pyrex dish.
Cook the salmon in an open Pyrex
dish with salt, pepper and oil.
Cook the sole with salt and a spoonful
of oil.
Cook the bream in oil and salt in a
covered dish.
Remarks
Place the guinea fowl in a deep Pyrex
or pottery dish with very little oil and
season with herbs and spices.
Follow the procedure for cooking
the guinea fowl.
Put all the pieces of the same size in the
glazed tray. Season with herbs and spices.
Turn the pieces as and when required.
32
EN