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Exact(19)
Bake for 50 minutes to one hour, depending on your oven.
Bake for 8-10 minutes depending on your oven.
Bake until the top becomes golden brown – about 30 minutes depending on your oven.
You may need to cook it a little longer depending on your oven; remove and leave to cool.
Depending on your oven and where it's hottest, you may also need to turn or switch the trays round during cooking.
Lie on lightly floured baking trays (you might have to do this in batches, depending on your oven), then spread with tomato sauce and drizzle a little olive oil over the crusts.
Similar(41)
Put the tart case on a baking tray and pour in the filling – cooking time will depend on your oven, but around 30 minutes should do it.
I've had luck not trussing, and have found that the legs do cook faster, but that depends on your oven and the pan you are using.
Timing depends on your oven, your pan and the shape of your roast, so start checking after the meat has been in the oven for an hour, but it could take 1 1/2 hours or even slightly longer.
Bake at c. 180 for 35 / 45 minutes, depends on your oven and the tin you are using - it's ready when it's golden on top, browning on the sides and pulling away from the tin.
The baking time is approximate and depends on your oven; check and continue baking if necessary.
More suggestions(15)
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com