Food Temperature (°C) Time (min) Shelf posi‐
tion
Fruit tarts, crumble pastry 190 - 200 25 - 35 3
Marzipan ring cake 210 - 230 10 - 12 2
10.4 Conventional Cooking
Food Temperature (°C) Time (min) Shelf posi‐
tion
Fish, boiling 160 - 170
-
1)
3
Fish, frying 180 - 200
-
1)
3
Meatloaf 175 - 200 45 - 60 3
Danish meatballs 175 - 200 30 - 45 3
Liver pâté 180 - 200 50 - 60 3
Gratin 180 - 200 50 - 60 3
Potato gratin 190 - 210 55 - 65 3
Lasagne, home made 190 - 210 50 - 60 3
Lasagne, frozen 175 - 200
30 - 45
2)
3
Pasta gratin 180 - 200 30 - 40 3
Pizza, home made 220 - 230 15 - 25 2
Pizza, frozen 200 - 220 20 - 30 2
Chips, frozen 225 - 250
20 - 30
2)
3
Tarts, home made - pre-baking, roll 190 - 210 15 - 25 3
Tarts, home made - finishing 190 - 210 20 - 30 3
Tarts, frozen 200 - 225
20 - 30
2)
3
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.
10.5 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray.
Put some water in the tray to prevent dripping
fat from burning.
Turn the roast after 1/2 - 2/3 of the cooking
time.
Roast meat and fish in large pieces (1 kg or
more).
If level one is suggested put the food directly
on the baking tray
Baste meat joints with their own juice several
times during roasting.
ENGLISH 17
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