Candy FP815 Instrucciones De Uso página 18

TABLES OF COOKING TIMES
The overall suggested cooking times set out below are intended as a rough guide only. They may in
fact vary according to the quality, the freshness, the size and the thickness of the food cooked and
of course cooking time is also partly a matter of taste. Let the food stand for a few minutes before
serving because the ingredients continue cooking after they have been removed from the oven.
Static oven
Unless otherwise stated, the cooking times do not include heating up the oven to the required
temperature. See fig. 2, page 34 for the correct position of the oven shelves.
Pasta
Food Quantity
Lasagne kg 3,5
Cannelloni kg 1,8
Oven baked pasta kg 2,5
Baking (not cakes)
Food Quantity
Bread kg 1 pasta
Pizzas kg 1
Pastry (frozen) n. 24
vol au vents
4 Focaccia 200 gr.
of dough each
STATIC ELECTRIC OVEN
Time of cooking
Shelf in minutes temperature
2 70 ÷ 75
2 50 ÷ 60
2 55 ÷ 60
STATIC ELECTRIC OVEN
Time of cooking
Shelf in minutes temperature
2 35
10 (pre-heating)
1 25 ÷ 35
1 30 ÷ 35
2 25 ÷ 30
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HANDY TIP: Turn off the oven at least 10 minutes before the time shown, leaving the food
in the oven. This way, you will save energy and be able to finish cooking the dish in such
a way as to suit you. Lower the temperature so as to avoid the surface of the food becoming
hard and dry.
ELECTRIC FAN OVEN
Oven Time of cooking
Shelf in minutes
220 2
220 2
220 2
ELECTRIC FAN OVEN
Oven Time of cooking
Shelf in minutes
200 2
10 (pre-heating)
190 1
220 2
200 2
Oven
temperature Remarks
60 ÷ 65 200 Put the lasagne into an unheated oven
40 ÷ 50 200 Put the cannelloni into an unheated
oven
45 ÷ 50 200 Put the oven baked pasta into an unhea-
ted oven.
Oven
temperature Remarks
30 ÷ 35 180 Form the dough into a loaf and make a
cross with a knife on top of the dough
leave the dought to rise for at least 2
hours. Grease the baking tin and put
the dough in the middle of it.
20 ÷ 25 190 Warm the oven for 15 minutes and
place the pizzas in the greased
baking tray. Garnish them with to-
matoes, mozzarella, ham, oil, salt
and origano.
25 ÷ 30 200 Place 24 vol au vents in the oven and
bake.
20 ÷ 25 180 Warm the oven for 15 minutes, grease
the baking tray, season the 4 focaccia
with oil and salt and leave them to
rise at room temperature for at least 2
hours before putting them in the
oven.
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