User manual

Food Temperature (°C) Time (min) Shelf posi-

tion

Quiches / Flans 170 - 180 25 - 45 3

Scones 210 - 230 8 - 12 1 – 3

Roasting: Meat, Poultry 160 - 180 Refer to the

Roasting table.

10.8 Pizza Setting

Food Temperature (°C) Time (min) Shelf posi-

tion

Apple Pie 160 - 180 50 - 60 2

Plate Tart 180 - 200 25 - 50 2

Pizza, frozen Follow manufacturer`s instructions 3

Pizza, home made 200 - 230 15 - 25 2

Quiches / Tarts 180 - 200 30 - 50 2

10.9 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.

– baste large roasts and poultry

with their juices several times

during roasting.

10.10 Thermaflow® or Conventional Cooking - Main Oven

Roasting

Food Temperature (°C) Time (min)

Beef / Beef boned 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 mi-

nutes over

Mutton / Lamb 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 mi-

nutes over

Pork / Veal / Ham 170 - 190 30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 mi-

nutes over