MEATS TEMP. C°
4
3
2
1
5
MIN.
Roast beef 225 2/3 60/80
Roast ox 250 2/3 50/60
Roast veal 225 2/3 60/80
Roast lamb 225 2 40/50
Rare roast beef 230 2/3 50/60
Roast hare 250 2/3 40/50
Roast rabbit 250 2 40/50
Roast turkey 250 2 50/60
Roast goose 225 2/3 60/70
Roast duck 250 2/3 45/60
Roast chicken 250 2/3 40/45
FISH 200-225 1/2 15/25
CAKES
Fruit cake 225 2 35/40
Plain square cake 175-200 2 50/60
Brioches 175-200 2 25/30
Sponge cake 220-250 2 20/30
Plain ring cake 180-200 2 30/40
Sweet biscuits 200-220 2 15/20
Yeast cake 250 2 25/35
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Savoy biscuits 180-200 2 40/50
Apple fritters 200-220 2 15/20
Biscuits pudding 200-220 2 20/30
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