Cooking Meat And Fish - BORETTI CRG916 Notice D'utilisation

8.3.5 Cooking meat and fish

Meat to be cooked in the oven should weigh at least 1 kg. Very tender red meat
to be cooked rare (roast beef, fillet, etc.), or which should be well cooked on
the outside and preserve all its juices on the inside, require cooking on high
temperatures for a short time (200-250°C). White meat, gamebirds and fish
require cooking on low temperatures (150-175°C). The ingredients for the sauce
should only be placed in the baking tin if the cooking time is short, otherwise,
they should be added in the last half hour. Meat can be placed on an ovenproof
plate or directly on the grid bars, below which the dripping pan should be placed
to collect the juice. Press the meat with a spoon to check if it is done. If it is
firm, it is cooked. At the end of the cooking, wait at least 15 minutes before
cutting the meat so as not to lose the juices. Before serving, plates can be
warmed in the oven at minimum temperature.
8.3.6 Baking
Beaten mixtures must stick to the spoon because excess fluidity would prolong
the cooking time. Sweets require moderate temperatures (generally between
150-200°C) and require preheating (approximately 10 minutes). The oven door
must not be opened until at least ¾ of the way through the cooking time.
8.3.7 Recommended cooking tables
Cooking times vary according to the nature, homogeneity and volume of
the food. We recommend monitoring your first attempts and checking the
results, as similar results are obtained by cooking the same dishes in the same
conditions. The following three tables (I, II and III) provide guidelines.
COOKING TIME TABLE FOR CONVECTION AND TRADITIONAL COOKING (I)
Quantity
Type of cooking
kg.
Sweets
With beaten mixture,
1
in a mold
With beaten mixture,
1
on the dripping pan
Shortcrust pastry,
0,5
cake base
Position of the guide from
below
Convection Traditional
1-3 2
1-3 2
1-3 3
55
Temperature
°C
Convection Traditional
175 200
175 200
175 200
Time in
minutes
60
50
30