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Food
Temperature (°C) Time (min)
Shelf position
Pizza (thin crust)
200 - 230
1)2)
15 - 20
2
Pizza (with a lot of topping)
180 - 200
20 - 30
2
Tarts
180 - 200
40 - 55
1
Spinach flan
160 - 180
45 - 60
1
Quiche Lorraine
170 - 190
45 - 55
1
Swiss Flan
170 - 190
45 - 55
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.
Food
Quantity
Function
Temperature (°C) Time (min) Shelf position
Pot roast
1 - 1.5 kg
Conventional
Cooking
230
120 - 150
1
Roast beef or fillet: rare
per cm of thickness Turbo Grilling 190 - 200
1)
5 - 6
1
Roast beef or fillet: medium
per cm of thickness Turbo Grilling 180 - 190
1)
6 - 8
1
Roast beef or fillet: well done per cm of thickness Turbo Grilling 170 - 180
1)
8 - 10
1
1)
Preheat the oven.
12.8 Pizza Setting
12.9 Roasting
• Use heat-resistant ovenware to roast.
Refer to the instructions of the ovenware
manufacturer.
• You can roast large roasting joints directly
in the roast pan or on the wire shelf above
the deep pan.
• Put some liquid in the roast 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.
12.10 Roasting tables
Beef
