User manual

Food Temperature (°C) Time (min) Shelf position
Swiss Flan 170 - 190 45 - 55 3
Cheesecake 140 - 160 60 - 90 3
Apple cake, covered 150 - 170 50 - 60 3
Vegetable pie 160 - 180 50 - 60 3
Unleavened bread
1)
230 10 - 20 3
Puff pastry flan
1)
160 - 180 45 - 55 3
Flammekuchen
1)
230 12 - 20 3
Piroggen (Russian ver-
sion of calzone)
1)
180 - 200 15 - 25 3
1)
Preheat the oven.
2)
Use a deep pan.
12.9 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.
– roast meat and fish in pieces
weighting minimum 1 kg.
– baste large roasts and poultry
with their juices several times
during roasting.
12.10 Roasting tables
Beef
Food Function Quantity
(kg)
Power
(Watts)
Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Pot roast Conven-
tional
Cooking
1 - 1.5 200 230 60 - 80 1
Pork
Food Func-
tion
Quantity
(kg)
Power
(Watts)
Tempera-
ture (°C)
Time (min) Shelf po-
sition
Shoulder,
neck, ham
joint
Turbo
Grilling
1 - 1.5 200 160 - 180 50 - 70 1
ENGLISH 29