Food
Temperature (°C)
Time (min)
Shelf position
Tarts
180 - 200
40 - 55
1
Spinach flan
160 - 180
45 - 60
1
Quiche Lorraine /
Swiss Flan
170 - 190
45 - 55
1
Apple cake, covered 150 - 170
50 - 60
1
Vegetable pie
160 - 180
50 - 60
1
Unleavened bread
210 - 230
1)
10 - 20
2
Puff pastry flan
160 - 180
1)
45 - 55
2
Flammekuchen
210 - 230
1)
15 - 25
2
Pierogi
180 - 200
1)
15 - 25
2
1)
Preheat the oven.
2)
Use a deep pan.
10.11
Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the
tray or on the wire shelf placed above
the tray.
Put some water in the tray to prevent the
meat juices or fat from burning.
Meat with crackling can be roasted in the
roasting tin without the lid.
Turn the roast after 1/2 - 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 large pieces (1
kg or more).
• baste large roasts and poultry with
their juices several times during
roasting.
10.12
Roasting
Beef
Food
Quantity (kg)
Function
Temperature
(°C)
Time (min)
Braised meet
1 - 1.5
Conventional
Cooking
230
120 - 150
Roast beef or fillet:
rare
1 cm thick
Grill + Fan
190 - 200
1)
5 - 6
Roast beef or fillet:
medium
1 cm thick
Grill + Fan
180 - 190
1)
6 - 8
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