User manual

12.6 Pizza Setting
Type of baking Shelf position
Temperature
(°C)
Time (min)
Pizza (thin crust)
1)
2 200 - 230 15 - 20
Pizza (with a lot of
topping)
2)
2 180 - 200 20 - 30
Tarts 1 180 - 200 40 - 55
Spinach flan 1 160 - 180 45 - 60
Quiche Lorraine (Sa-
voury flan)
1 170 - 190 45 - 55
Swiss Flan 2 170 - 190 45 - 55
Cheesecake 1 140 - 160 60 - 90
Apple cake, covered 1 150 - 170 50 - 60
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread
1)
2 230 - 250 10 - 20
Puff pastry flan
1)
2 160 - 180 45 - 55
Flammekuchen
1)
2 230 - 250 12 - 20
Piroggen (Russian
version of calzone)
1)
2 180 - 200 15 - 25
1)
Preheat the oven.
2)
Use the deep pan.
12.7 Roasting table
Roasting dishes
• Large roasting joints can be roasted di-
rectly in the deep pan or on the wire
shelf above the deep pan (if present).
• Roast lean meats in a roasting tin with a
lid. This will keep the meat more succu-
lent.
• All types of meat, that can be browned
or have crackling, can be roasted in the
roasting tin without the lid.
• Use heat-resistant ovenware to roast
(refer to the instructions of the manu-
facturer).
• You can roast large roasting joints di-
rectly in the deep pan (if present) or on
the wire shelf above the deep pan.
• Roast lean meats in the roasting tin with
the lid. This keeps the meat more suc-
culent.
• All types of meat that can be browned
or have crackling can be roasted in the
roasting tin without the lid.
• We recommend that you cook meat
and fish weighing 1 kg and above in the
oven.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, turn the roast (after 1 / 2 -
2 / 3 of the cooking time).
• Baste large roasts and poultry with their
juices several times during roasting.
This gives better roasting results.
• You can deactivate the appliance ap-
proximately 10 minutes before the end
of the roasting time, and use the residu-
al heat.
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