CAKES /
PASTRIES
(°C)
(min)
2 positions
Cream puffs /
Eclairs, preheat the
empty oven
160 - 180
25 - 45
1 / 4
Dry streusel cake
150 - 160
30 - 45
1 / 4
BIS‐
CUITS / SMALL
CAKES / PAS‐
TRIES / ROLLS
(°C)
(min)
2 positions
3 positions
Rolls
180
20 - 30
1 / 4
-
Short pastry bis‐
cuits
150 - 160
20 - 40
1 / 4
1 / 3 / 5
Biscuits made of
sponge cake
mixture
160 - 170
25 - 40
1 / 4
-
Puff pastries,
preheat the
empty oven
170 - 180
30 - 50
1 / 4
-
Biscuits made of
yeast dough
160 - 170
30 - 60
1 / 4
-
Macaroons
100 - 120
40 - 80
1 / 4
-
Biscuits made of
egg white / Mer‐
ingues
80 - 100
130 - 170
1 / 4
-
11.8 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Put some water in the tray to prevent
dripping fat from burning.
Turn the roast after 1/2 - 2/3 of the
cooking time.
Roast meat and fish in large pieces (1 kg
or more).
Baste meat joints with their own juice
several times during roasting.
11.9 Roasting
Use the first shelf position.
ENGLISH
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