User manual

Food Temperature (°C) Time (min) Shelf position
Puff pastry flan
160 - 180
1)
45 - 55 2
Flammekuchen
210 - 230
1)
15 - 25 2
Pierogi
180 - 200
1)
15 - 25 2
1)
Preheat the oven.
2)
Use a deep pan.
10.11 Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the
tray or on the wire shelf placed above the
tray.
Put some water in the tray to prevent the
meat juices or fat from burning.
Meat with crackling can be roasted in the
roasting tin without the lid.
Turn the roast after 1/2 - 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 large pieces (1
kg or more).
• baste large roasts and poultry with
their juices several times during
roasting.
10.12 Roasting
Beef
Food Quantity (kg) Function Temperature
(°C)
Time (min)
Braised meet 1 - 1.5 Conventional
Cooking
230 120 - 150
Roast beef or fillet:
rare
1 cm thick Grill + Fan
190 - 200
1)
5 - 6
Roast beef or fillet:
medium
1 cm thick Grill + Fan
180 - 190
1)
6 - 8
Roast beef or fillet:
well done
1 cm thick Grill + Fan
170 - 180
1)
8 - 10
1)
Preheat the oven.
Pork
Food Quantity (kg) Function Temperature
(°C)
Time (min)
Shoulder / Neck /
Ham joint
1 - 1.5 Grill + Fan 150 - 170 90 - 120
Chop / Spare rib 1 - 1.5 Grill + Fan 170 - 190 30 - 60
ENGLISH 29