Operation Manual

Food Temperature (°C) Time (min) Shelf posi-
tion
Pastries made with egg
white, meringues
80 - 100 130 - 170 1 / 3
Macaroons 100 - 120 40 - 80 1 / 3
Biscuits made with
yeast dough
160 - 170 30 - 60 1 / 3
10.6 Pizza Setting
Food Temperature (°C) Time (min) Shelf position
Pizza (thin crust)
1)
200 - 230 15 - 20 3
Pizza (with a lot of top-
ping)
2)
180 - 200 20 - 30 3
Tarts 180 - 200 40 - 55 3
Spinach flan 160 - 180 45 - 60 3
Quiche Lorraine (Savoury
flan)
170 - 190 45 - 55 3
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.
10.7 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:
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