Table 1 – Candy FLGR 201 X User Manual
Page 52
Table 1
Type of food
Temp.
Insertions
Cooking
°C
guide*
time (mins)
Cake in mould with beaten mixture
Panettone or focaccia
175
1
55-65
Focaccia
175
2
60-70
Cake
175
2
60-70
Pie in mould (short pastry)
Pie base
200
2
8-10
Pie base with ricotta cheese
200
1
25-35
Pie base with fruit
200
1
25-35
Cake in moulded with raised mixture
White bread (1 kg. of flour)
200
1
25-35
Small pastries
Short pastry
200
3
10-15
Choux pastry
200
2
30-45
Biscuit pastry
200
3
15-20
Lasagne
225
2
40-50
Meat (cooking times per cm. of thickness)
Roast (slow cooking)
175
2
12-12
Roast (short cooking)
200
2
10-12
Meatloaf
200
2
30-40
Poultry
Duck 1 1/2 kg
200
2
120-180
Goose 3 kg
200
2
150-210
Roast chicken
200
2
60-90
Turkey 5 kg
175
2
240 ca.
Game
Hare
200
2
60-90
Leg of roe
200
2
90-150
Leg of venison
175
2
90-180
Vegetables
Cooked vegetable timbale
200
2
40-50
Fish
Mullet
200
2
40-50
Pizza
240
1
20-25
Grill
Pork chops
4
8-12
Sausages
4
10-12
Grilled chicken
2
25-35
Roast veal on spit 0.6 kg
50-60
Chicken on spit
60-70
* The guide number refers to the lowest level (excluding the bottom, since it is not possible to insert the drip-pan).
50