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2.17 Recommendations for cooking: roasting, grilling and frying
Roasts
For more effective cooking, it is recommended to place the roasted
foods on the steel rod grill in order to achieve more uniform cooking
between the upper and lower part without having to turn the product
during cooking�
If you want to collect the juices, place a tray on the lower level of the
oven�
Grilling
The grill accessory must be used for grilling in the oven� The grill must
be in aluminium for the best results to be obtained�
The oven is generally set in convection mode, with valve open and
temperature between 230°C and 270°C according to the type of product
and browning that is to be obtained and ventilation between 4 and 6�
Frying
All breaded and pre-fried frozen foods can be fried� In the case of
breaded products, spray a thin layer of oil in a way that it is absorbed
by the bread� Frozen pre-fried products can be fried without adding oil�
Use non-stick aluminium trays or relevant frying baskets� Set the
convection oven with the valve open, at a temperature of 250°C and
ventilation between 4 and 6�
2.17a Cooking advice: cooking uniformity
Cooking temperatures at the core
Food Cooking T° core
Red meat rare 50°C
medium 60°C
well done 70°C
Veal, pork and white meat in general well done 70°C
Chicken well done 80-90° C
Boiled and braised meat well done 80-90°C
Fish well done 67-72°C
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