Food
Temperature (°C)
Time (min)
Shelf position
Quiche Lorraine
170 - 190
45 - 55
1
Swiss Flan
170 - 190
45 - 55
1
Cheesecake
140 - 160
60 - 90
1
Apple cake, covered 150 - 170
50 - 60
1
Vegetable pie
160 - 180
50 - 60
1
Unleavened bread
230 - 250
1)
10 - 20
2
Puff pastry flan
160 - 180
1)
45 - 55
2
Flammekuchen (Piz-
za-like dish from Al-
sace)
230 - 250
1)
12 - 20
2
Piroggen (Russian
version of calzone)
180 - 200
1)
15 - 25
2
1)
Preheat the oven.
2)
Use a deep pan.
9.9
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.
9.10
Roasting tables
Beef
Food
Quantity
Function
Tempera-
ture (°C)
Time (min)
Shelf posi-
tion
Pot roast
1 - 1.5 kg
Top / Bot-
tom Heat
230
120 - 150
1
Roast beef or fil-
let: rare
per cm of
thickness
Turbo Grill-
ing
190 - 200
1)
5 - 6
1
Roast beef or fil-
let: medium
per cm of
thickness
Turbo Grill-
ing
180 - 190
1)
6 - 8
1
ENGLISH
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