Food Temperature (°C) Time (min) Shelf posi‐
tion
Fruit tarts, short crust pastry 175 - 200 pre-baking, roll 10 -
15
3 - 4
Fruit tarts, short crust pastry 170 - 180 finishing 35 - 45 3 - 4
Fruit tarts, crumble pastry 190 - 200 25 - 35 3 - 4
Marzipan ring cake 210 - 230 10 - 12 2
10.6 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
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.
10.7 Pizza Table
Food Temperature (°C) Time (min) Shelf position
Ciabatta rolls 200 - 220 10 - 20 2
Foccacia 220 - 230 10 - 20 2
ENGLISH 19
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