User manual

Food Temperature (°C) Time (min) Shelf position
Spinach flan 160 - 180 45 - 60 1
Quiche Lorraine (Savou‐
ry flan)
170 - 190 45 - 55 1
Swiss Flan 170 - 190 45 - 55 2
Cheesecake 140 - 160 60 - 90 1
Apple cake, covered 150 - 170 50 - 60 1
Vegetable pie 160 - 180 50 - 60 1
Unleavened bread
1)
230 - 250 10 - 20 2
Puff pastry flan
1)
160 - 180 45 - 55 2
Flammekuchen
1)
230 - 250 12 - 20 2
Piroggen (Russian ver‐
sion of calzone)
1)
180 - 200 15 - 25 2
1)
Preheat the oven.
2)
Use a deep pan.
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.
Roasting tables
Use the 1st shelf position.
Beef
Use the function:Top / Bottom Heat.
Food Temperature
(°C)
Time
(min)
Pot roast, 1 -
1.5 kg
230 120 -
150
Use the function:Turbo Grilling.
To calculate the roasting time multiple the
time given in the table below by the
centimetres of thickness of the fillet.
Food Temperature
(°C)
Time
(min)
Roast beef or
fillet: rare
1)
190 - 200 5 - 6
Roast beef or
fillet: medium
180 - 190 6 - 8
Roast beef or
fillet: well
done
170 - 180 8 - 10
1)
Preheat the oven.
Pork
Use the function:Turbo Grilling.
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