Recipe Book

Type of baking Shelf position Temperature °C Time Min.
Apple cake, covered 1 150 - 170 50 - 60
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread
2
230 - 250
1)
10 - 20
Puff pastry flan
2
160 - 180
1)
45 - 55
Flammekuchen (Pizza-
like dish from Alsace)
2
230 - 250
1)
12 - 20
Piroggen (Russian
version of calzone)
2
180 - 200
1)
15 - 25
1) Pre-heat the oven
2) Use deep pan
Roasting
General instructions:
• Use heat-resistant ovenware to roast
(please read the instructions of the
manufacturer).
• Large roasting joints can be roasted
directly in the deep roasting pan or on the
oven shelf above the deep roasting pan. (If
present)
• Roast lean meats in a roasting tin with a
lid. This well keep the meat more
succulent.
• All types of meat, that can be browned or
have crackling, can be roasted in the
roasting tin without the lid.
• We recommend cooking meat and fish
weighing 1 kg and above in the oven.
• To prevent escaping meat juices or fat
from burning on to the pan, we
recommend placing some liquid in the
deep roasting pan.
• If required, 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
will give better roasting results.
• You can switch the oven off about 10
minutes before the end of the roasting
time, in order to utilise the residual heat.
Roasting with Turbo Grilling
Beef
Type of meat Quantity
Oven
function
Shelf
position
Temperatu
re °C
Time min.
Pot roast 1-1.5 kg
Conventional
Cooking
1 230 120 - 150
Roast beef or
fillet: rare
per cm. of
thickness
Turbo Grilling 1
190 - 200
1)
5 - 6
Roast beef or
fillet: medium
per cm. of
thickness
Turbo Grilling 1
180 - 190
1)
6 - 8
9