Type of baking
Shelf position
Temperature °C
Time Min.
Pizza (with a lot of
topping)
1)
1 - 2
180 - 200
20 - 35
Tarts
1 - 2
170 - 200
35 - 55
Spinach flan
1 - 2
160 - 180
45 - 60
Quiche Lorraine
(Savoury flan)
1 - 2
170 - 190
45 - 55
Swiss Flan
1 - 2
170 - 200
35 - 55
Cheesecake
1 - 2
140 - 160
60 - 90
Apple cake, cov-
ered
1 - 2
150 - 170
50 - 60
Vegetable pie
1 - 2
160 - 180
50 - 60
Unleavened bread
2 - 3
230 - 250
2)
10 - 20
Puff pastry flan
2 - 3
160 - 180
2)
45 - 55
Flammekuchen
2 - 3
230 - 250
2)
12 - 20
Piroggen (Russian
version of cal-
zone)
2 - 3
180 - 200
2)
15 - 25
1)
Use deep pan
2)
Pre-heat the oven
10.7
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the
manufacturer).
• Large roasting joints can be roasted
directly in the deep pan (if present) or
on the wire shelf above the deep pan.
• Roast lean meats in a roasting tin with
a lid. This will 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.
10.8
Roasting with Conventional Cooking
Beef
Type of meat
Quantity
Shelf posi-
tion
Temperature
°C
Time in min.
Pot roast
1-1.5 kg
1
200 - 230
105 - 150
Roast beef or
fillet: rare
per cm. of
thickness
1
230 - 250
1)
6 - 8
Roast beef or
fillet: medium
per cm. of
thickness
1
220 - 230
8 - 10
Roast beef or
fillet: well
done
per cm. of
thickness
1
200 - 220
10 - 12
ENGLISH
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