User manual

Food Temperature (°C) Time (min) Shelf position
Puff pastry flan
1)
160 - 180 45 - 55 2
Flammekuchen
1)
210 - 230 15 - 25 2
Piroggen (Russian
version of calzone)
1)
180 - 200 15 - 25 2
1)
Preheat the oven.
2)
Use a deep pan.
10.19 Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the
tray or on the wire shelf placed above
the tray.
Put some water in the tray to prevent the
meat juices or fat from burning.
Meat with crackling can be roasted in the
roasting tin without the lid.
Turn the roast after 1/2 - 2/3 of the
cooking time.
To keep meat more succulent:
• roast lean meat in the roasting tin with
the lid or use roasting bag.
• roast meat and fish in large pieces (1
kg or more).
• baste large roasts and poultry with
their juices several times during
roasting.
10.20 Roasting tables
Beef
Food Function Quantity Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Pot roast Conventional
Cooking
1 - 1.5 kg 230 120 - 150 1
Roast beef
or fillet:
rare
1)
Grill + Fan per cm of
thickness
190 - 200 5 - 6 per cm of
thickness
1
Roast beef
or fillet: me-
dium
Grill + Fan per cm of
thickness
180 - 190 6 - 8 per cm of
thickness
1
Roast beef
or fillet: well
done
Grill + Fan per cm of
thickness
170 - 180 8 - 10 per cm of
thickness
1
1)
Preheat the oven.
ENGLISH 37