Candy FP 612 Bedienungsanleitung Seite 19

Meat
All meats can be roasted in shallow or deep roasting trays.
It is advisable to cover the shallow trays to avoid splattering the sides of the oven with grease
will be crunchier.
The roasting times are the same whether the meat has been covered up or not.
Food Quantity
Whole joint of beef kg 1
Joint of deboned kg 1
Joint of deboned veal kg 1,3
Joint of filet of beef kg 1
Fish
Food Quantity
Trout 3 whole trout
or 1 kg
Salmon 700 g peer
2.5 cm slice
Sole Fillets / 1 kg
Bream 2 whole ones
Rabbits and Poultry
Food Quantity
Guinea fowl kg 1/1,3
Chicken kg 1,5-1,7
Rabbit pieces kg 1/1,2
STATIC ELECTRIC OVEN
Time of cooking
Shelf in minutes temperature
3 70 ÷ 80
2 100 ÷ 110
1 90 ÷ 100
2 80 ÷ 90
STATIC ELECTRIC OVEN
Time of cooking
Shelf in minutes temperature
2 40 ÷ 45
2 30 ÷ 35
2 40 ÷ 45
2 40 ÷ 45
STATIC ELECTRIC OVEN
Time of cooking
Shelf in minutes temperature
2 60 ÷ 80
2 110 ÷ 120
2 55 ÷ 65
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ELECTRIC FAN OVEN
Oven Time of cooking
Shelf in minutes
220 3
220 2
220 2 90 ÷ 100
220 2
ELECTRIC FAN OVEN
Oven Time of cooking
Shelf in minutes
220 2
220 2
220 2
220 2
ELECTRIC FAN OVEN
Oven Time of cooking
Shelf in minutes
220 2
220 2 100 ÷ 110
220 2
Oven
temperature Remarks
50 ÷ 60 200 Put the meat into a deep Pyrex dish
and season with salt and pepper; turn
the meat half way through cooking.
80 ÷ 90 200 Cook the meat in a covered Pyrex di-
sh with herbs, spice, oil and butter.
200 Cook as indicated above.
80 ÷ 90 200 Cook as indicated above.
Oven
temperature Remarks
35 ÷ 40 200 Cover the trout with salt, oil and onions
and cook in a Pyrex dish.
30 ÷ 35 200 Cook the salmon in an open Pyrex
dish with salt, pepper and oil.
35 ÷ 40 200 Cook the sole with salt and a spoonful
of oil.
35 ÷ 40 200 Cook the bream in oil and salt in a
covered dish.
Oven
Remarks
temperature
Place the guinea fowl in a deep Pyrex
60 ÷ 70 200
or pottery dish with very little oil and
season with herbs and spices.
Follow the procedure for cooking
200
the guinea fowl.
Put all the pieces of the same size in the
50 ÷ 60 200
glazed tray. Season with herbs and spices.
Turn the pieces as and when required.
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Fig. 2