Food
Temperature (°C) Time (min)
Shelf posi-
tion
Spinach flan
160 - 180
45 - 60
1 - 2
Quiche Lorraine (Savoury flan)
170 - 190
45 - 55
1 - 2
Swiss Flan
170 - 200
35 - 55
1 - 2
Cheesecake
140 - 160
60 - 90
1 - 2
Apple cake, covered
150 - 170
50 - 60
1 - 2
Vegetable pie
160 - 180
50 - 60
1 - 2
Unleavened bread
230 - 250
2)
10 - 20
2 - 3
Puff pastry flan
160 - 180
2)
45 - 55
2 - 3
Flammekuchen
230 - 250
2)
12 - 20
2 - 3
Piroggen (Russian version of cal-
zone)
180 - 200
2)
15 - 25
2 - 3
1)
Use deep pan.
2)
Preheat the oven.
10.7
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.
– roast meat and fish in pieces
weighting minimum 1 kg.
– baste large roasts and poultry
with their juices several times
during roasting.
10.8
Conventional Roasting
Beef
Food
Quantity
Temperature
(°C)
Time (min)
Shelf po-
sition
Pot roast
1 - 1.5 kg
200 - 230
105 - 150
1
Roast beef or fillet: rare
per cm. of thick-
ness
230 - 250
1)
6 - 8
1
Roast beef or fillet: me-
dium
per cm. of thick-
ness
220 - 230
8 - 10
1
www.aeg.com
28
