Candy F 279 P Service Manual download pdf (Page 15)

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COOKING TIPS - NATURAL CONVECTIONCOOKING TIPS - NATURAL CONVECTION

COOKING TIPS - NATURAL CONVECTION

Foods Quantity

Temperature

of cooking

Cooking

time

Oven position

Whole fish, roasted or braised

Fish 1 kg 200 / 220 20' 1

Meat vegetables

Beef with carrots 6 pers. 200 / 220 4 approx. 1

Duck 1,5 kg 200 / 220 1 h 30 1

Braised cabbage 6 pers. 200 / 220 1 h approx. 1

Leeks 6 pers. 200 / 220 1 h approx. 1

Leg of lamb 200 / 220 15' p/pound 1

Goose turkey 7 kg 160 / 180 2 h 30 - 3 h 1

Pies 200 / 220 1 hour for 1 kilo 1

Roast chicken 1 / 1kg 200 200 / 220 45' - 1 hour 1

Savoury tart Ø27 - 6 pers. 200 / 220 40 / 50' 1

Roast beef 230 / 240 15 min p/pound 1

Desserts

Cake 1 kg 500 180 / 200 50 / 60' 1

Fruit cake Ø27- 6 pers. 200 / 220 40 / 45' 1

Crème caramel

individual

ramekin

80 / 90

45'

in double boiler

Chou pastry 200 40' 3

Crumbly biscuit 1 kg 500 200 / 220 45' / 1 hour 1

Garnished cake Ø27- 6 pers. 200 / 220 40 / 45' 1

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Candy F 279 P Service Manual Page 15