Cookshop CK001 Manuel de sécurité et d'instruction - Page 11
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REFERENCE TABLE OF TIME AND
TEMPERATURE FOR COOKING
VARIOUS FOODS
Temp
Cooking
Quantity Minutes
(
C)
Class
o
200
Whole
21/4kg
Chicken
200
Sliced Pork
500g
200
Drumsticks
8 Pieces
250
Fish
10
Pieces
200
Clam
500g
250
Shrimps
500g
250
Corn
4 Pieces
150
Cake
1 Case
250
Potato
500g
250
Red Prawn
4 Pieces
250
Crab Meat
500g
For meats weighing from 1-1.5 Kg, set
temperature at 200
C
o
Cook for the following (approximate) times
Type of meat
Minutes
Beef, boneless,
Rare:15-20
whole roast
medium:20-25
well done: 25-30
Beef, rib roast,
Rare:15-20
rump or chuck
medium:20-25
well done: 25-30
Ham with bone &
medium:12-15
fully cooked
Pork loin (boneless) well done:20-25
Loin with bone
well done:25-30
Pork ribs
well done:25-30
Cakes:
•
Pre-heat the oven to 220-230
minutes.
•
When selecting an appropriate cake tin
to use, be sure that it will fit comfortably
in the bowl. Always place the cake tin
70-75
on the low rack-never directly onto the
bottom of the bowl.
7-8
•
When using the recipes from elsewhere,
deduct 10
15
cooking temperature.
7-8
•
Cooking time depends entirely upon
the size of cake you are making but it
5-7
is easy to monitor its progress with the
5
see-through glass bowl.
10
Biscuits and pastries:
20
•
Take a suitable pan and lightly grease it.
25
•
Place it on the low rack.
•
The best temperature for biscuits and
15
pastries is 220 - 230
10
•
Cooking times will vary depending on
the chosen recipe, the approx. time is
generally 12 -15 minutes.
Pies:
•
For pre-cooked chilled pies, simple
place on a high rack for 8 - 12 minutes
at 220
•
For frozen/uncooked pies, use the same
position and temperature and increase
the temperature, depending on the size
and content of the pie.
Bread rolls:
•
To reheat fresh bread rolls, wrap each
roll with foil, place on the low rack and
heat at 200
•
If the rolls are a few days old they can
be brushed with a little milk, placing
them on the high rack and heating for
6-9 minutes at 180
Safety and Instruction Manual
C from the recommended
o
C.
o
C.
o
C for 5-7 minutes.
o
C
o
C for 3
o
11