User manual

Food Temperature (°C) Time (min) Shelf position
Spinach flan 160 - 180 45 - 60 1
Quiche Lorraine (Sa-
voury flan)
170 - 190 45 - 55 1
Swiss Flan 170 - 190 45 - 55 1
Cheesecake 140 - 160 60 - 90 1
Apple cake, covered 150 - 170 50 - 60 1
Vegetable pie 160 - 180 50 - 60 1
Unleavened bread
1)
230 10 - 20 2
Puff pastry flan
1)
160 - 180 45 - 55 2
Flammekuchen
1)
230 12 - 20 2
Piroggen (Russian
version of calzone)
1)
180 - 200 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 Function Quantity Tem-
pera-
ture
(°C)
Time (min) Shelf po-
sition
Pot roast Conventional
Cooking
1 - 1.5
kg
230 120 - 150 1
31