User manual

Food Temperature (°C) Time (min) Shelf position
Tarts 180 - 200 40 - 55 1
Spinach flan 160 - 180 45 - 60 1
Quiche Lorraine 170 - 190 45 - 55 1
Swiss Flan 170 - 190 45 - 55 1
Apple cake, covered 150 - 170 50 - 60 1
Vegetable pie 160 - 180 50 - 60 1
Unleavened bread
210 - 230
1)
10 - 20 2
Puff pastry flan
160 - 180
1)
45 - 55 2
Flammekuchen (Pizza-like
dish from Alsace)
210 - 230
1)
15 - 25 2
Piroggen (Russian version
of calzone)
180 - 200
1)
15 - 25 2
1) Preheat the oven.
2) Use a deep pan.
Roasting
• Use heat-resistant ovenware to roast. Refer to
the instructions of the ovenware manufacturer.
• You can roast large roasting joints directly in
the deep pan or on the wire shelf above the
deep pan.
• Put some liquid in the deep pan to prevent the
meat juices or fat from burning on it's surface.
• All types of meat that can be browned or have
crackling can be roasted in the roasting tin
without the lid.
• If necessary, turn the roast after 1/2 to 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 pieces weighting
minimum 1 kg.
– baste large roasts and poultry with their
juices several times during roasting.
Roasting tables
Beef
Food Quantity Function Temperature
(°C)
Time (min) Shelf position
Pot roast 1 - 1.5 kg Conventional
Cooking
230 120 - 150 1
Roast beef or fillet:
rare
per cm of thick-
ness
Turbo Grilling
190 - 200
1)
5 - 6 1
Steam oven User Manual 55