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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
Chocolate tart
140 - 150
20 - 35
2 - 3
Spinach flan
160 - 180
45 - 60
1
Quiche Lorraine
170 - 190
35 - 45
2 - 3
Swiss Flan
170 - 190
45 - 55
1
Apple cake
170 - 180
45 - 55
3
Vegetable pie
160 - 180
50 - 60
1
Unleavened bread
230 - 250
10 - 20
2
Puff pastry flan
180 - 200
25 - 45
3
Flammekuchen (Pizza-like dish from Al- sace)
230 - 250
12 - 20
2
Piroggen (Russian version of calzone)
180 - 200
15 - 25
2
2)
Use a deep pan.
Food
Quantity
Function
Temperature (°C) Time (min) Shelf position
Pot roast
1 - 1.5 kg
Conventional
Cooking
165 - 175
120 - 180
2
Roast beef or fillet: rare
per cm of thickness Turbo Grilling 190 - 200
1)
5 - 6
2 - 3
Roast beef or fillet: medium
per cm of thickness Turbo Grilling 180 - 190
1)
6 - 8
2 - 3
Roast beef or fillet: well done
per cm of thickness Turbo Grilling 170 - 180
1)
8 - 10
2 - 3
Preheat the oven before use
10.7 Pizza Setting
10.8 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.
10.9 Roasting tables
Beef
