Tables Of Cooking - GIERRE BRIO VER Instrucciones Para La Instalación, El Uso Y El Mantenimiento

GB
CHAPTER III
3.1 Table of cooking
In the following table the most important cooking instructions for certain main dishes have been indicated.
The recommended cooking times in these tables are indicative.We are certain that after just a few trials the
user will be able to make the necessary adjustments in order to obtain the desired results :
Fish
Meat
Beef roast
Veal roast
Chicken
Duck or goose
Leg of mutton
Pork roast
Soufflets
Sweets
Plum-cake
Savoy cookies
Shortbread
Pastries
Fruitcake
Meringue
Pudding
Brioches
Entrées
Baked lasagna
Baked pasta
Rice creole
Pizza
Meats
Roast beef (ox)
Roast veal
Roast beef (steer)
Roast pork
Roastbeef
Roast lamb
Roast chicken
Roast duck
Roast goose
Roast turkey
Roast rabbit
Roast hare
Fish
Sweet pastries
Fruitcake
Ciambella cake
Margeret cake
Sponge cake
Schiacciata d'uva
Croissants
Strudel
Sweet pastries (small)
Apple fritters
Savoyard pudding
Savoy cookies
Toast
Bread
Table of traditinal systems of cooking
Preparation
Table of hot air cooking
Preparation
200-220
200-220
200-230
210-230
170-190
160-180
170-180
160-170
180-190
140-160
170-180
160-180
160-170
160-170
170-180
160-180
180-200
160-180
200-220
200-230
230-250
170-180
180-200
180-200
170-180
150-180
230-250
200-220
°C
180-240 depending on size
250
200-220
200-240
220
250
250
20
160
160
200
250
200-220
100
220
160-180
°C
Minutes
20-25
25-30
20-25
30-45
40-60
65-90
65-90
70-100
40-45
100-130
180 70-90
100-160
120-160
160-240
80-100
30-50
depending on weight
40-50
35-45
40-45
25-35
30-40
40-60
160 25-35
20-30
18-25
30-40
50-60
7
40
24
e
Minutes
30 per kg
60 per kg
50 circa
30 per kg
30 per kg
60 per kg
60 per kg
50-60
30-50
15
15
30
60
30
45
Weight kg
0,5
0,5
0,5
0,5
1-1,2
1-1,2
1-1,2
1-1,2
1-1,5
1,5
1-1,2
1,5-2
3-3,5
5 about
2 about
2 about