User manual

Food Quantity Temperature
(°C)
Time (min) Shelf position
Roast beef 1000 - 1500 g 120 120 - 150 1
Fillet of beef 1000 - 1500 g 120 90 - 150 3
Roast veal 1000 - 1500 g 120 120 - 150 1
Steaks 200 - 300 g 120 20 - 40 3
11.14 Pizza Setting
Food Temperature (°C) Time (min) Shelf position
Pizza (thin crust)
210 - 230
1)2)
15 - 25 2
Pizza (with many
toppings)
180 - 200 20 - 30 2
Tarts 180 - 200 40 - 55 1
Spinach flan 160 - 180 45 - 60 1
Quiche Lorraine 170 - 190 45 - 55 1
Swiss Flan 170 - 190 45 - 55 1
Apple cake, cov‐
ered
150 - 170 50 - 60 1
Vegetable pie 160 - 180 50 - 60 1
Unleavened bread
210 - 230
1)
10 - 20 2
Puff pastry flan
160 - 180
1)
45 - 55 2
Flammekuchen
(Pizza-like dish
from Alsace)
210 - 230
1)
15 - 25 2
Piroggen (Russian
version of calzone)
180 - 200
1)
15 - 25 2
1)
Preheat the oven.
2)
Use a deep pan.
11.15 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.
ENGLISH 31