User manual

Food Temperature (°C) Time (min) Shelf posi‐
tion
Fruit Pies, Crumbles 170 - 180 30 - 50 3
Milk Puddings 140 - 160 60 - 90 3
Pastry: Choux 180 - 190 30 - 40 3
Pastry: Shortcrust 180 - 190 25 - 35 3
Pastry: Flaky 180 - 190 30 - 40 3
Pastry: Puff Follow manufacturer`s instructions.
Reduce the temperature for Fan
oven by 20 °C.
3
Plate Tarts 180 - 190 25 - 45 3
Quiches / Flans 170 - 180 25 - 45 3
Scones 210 - 230 8 - 12 1 – 3
Roasting: Meat, Poultry 160 - 180 Refer to the
Roasting table.
2
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.
ENGLISH 21