Food
Temperature (°C)
Time (min)
Shelf posi-
tion
Savoury cracker
170
20 - 30
3
Short crust pastry biscuits
150
25 - 35
3
Tartelettes
170
15 - 25
3
Vegetarian
Food
Temperature (°C)
Time (min)
Shelf posi-
tion
Mixed vegetables in pouch 400 g 180
25 - 35
3
Omelette
200
20 - 30
3
Vegetables on tray 700 g
180
25 - 35
3
10.7
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.
10.8
Conventional Roasting
Beef
Food
Quantity
Temperature
(°C)
Time (min)
Shelf po-
sition
Pot roast
1 - 1.5 kg
200 - 230
105 - 150
1
Roast beef or fillet: rare
per cm. of thick-
ness
230 - 250
1)
6 - 8
1
Roast beef or fillet: me-
dium
per cm. of thick-
ness
220 - 230
8 - 10
1
Roast beef or fillet: well
done
per cm. of thick-
ness
200 - 220
10 - 12
1
1)
Preheat the oven.
ENGLISH
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