14
When the oven has reached the desired
temperature, introduce the food, control
the cooking time and turn off the oven 5
minutes before the theoretical time to
use the stored heat.
For the consumer’s information, the fol-
lowing table gives some dishes with
their relative cooking temperatures in
°C. The cooking time varies with the
quantity.
Cakes 150°
Doughnuts 150°
Cheese soufflé 180°
Potatoes soufflé 180°
Roast veal 180°
Spinach crepes 180°
Potatoes in milk 180°
Chicken breasts in tomato 180°
Sole fish filet 180°
Whiting 180°
Cream puffs 180°
Plum pie 180°
Meat balls 180°
Veal meat loaf 180°
Grilled chicken - roast chicken 200°
Baked lasagna 200°
Roast beef 200°
Oven cooked pasta 200°
Lemon cake 200°
Pizza with anchovies 210°
Rice creol 210°
Baked onions 210°
Stuffed potatoes 210°
Grilled veal joint 210°
Turkish shishkebab 210°
Marmalade pie 210°
Pound cake 210°
COOKING WITH AIR FORCED
Fan cooking is more economical and
quicker than cooking in a conventional
oven.
The moving hot air surrounds the food
and penetrates it more quickly than in a
conventional oven.
The oven can be filled with different dish-
es all requiring the same cooking tem-
perature. Subtract 10 minutes per hour
for every dish requiring a cooking time of
more than 1 hour and reduce the heat by
10-20°C; the hotter the oven, the more
the temperature can be reduced.
Generally, there is no need to pre-heat
the oven, but it is advisable to pre-heat
for about 5 minutes to ensure the best
results; use the indicator light as a guide,
it goes out when the set temperature is
reached.
Fan cooking is ideal for gelatine based
dishes and softening ice cream - a
microwave oven is much too strong for
these dishes. Cooking yeast based dish-
es is also speeded up this way. If the
oven door has been opened, the oven
quickly regains its temperature once the
door is closed.
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