Food
Temperature (°C)
Time (min)
Shelf posi-
tion
Pastries made with egg
white, meringues
80 - 100
130 - 170
1 / 3
Macaroons
100 - 120
40 - 80
1 / 3
Biscuits made with
yeast dough
160 - 170
30 - 60
1 / 3
10.6
Pizza Setting
Food
Temperature (°C)
Time (min)
Shelf position
Pizza (thin crust)
1)
200 - 230
15 - 20
3
Pizza (with a lot of top-
ping)
2)
180 - 200
20 - 30
3
Tarts
180 - 200
40 - 55
3
Spinach flan
160 - 180
45 - 60
3
Quiche Lorraine (Savoury
flan)
170 - 190
45 - 55
3
Swiss Flan
170 - 190
45 - 55
3
Cheesecake
140 - 160
60 - 90
3
Apple cake, covered
150 - 170
50 - 60
3
Vegetable pie
160 - 180
50 - 60
3
Unleavened bread
1)
230
10 - 20
3
Puff pastry flan
1)
160 - 180
45 - 55
3
Flammekuchen
1)
230
12 - 20
3
Piroggen (Russian ver-
sion of calzone)
1)
180 - 200
15 - 25
3
1)
Preheat the oven.
2)
Use a deep pan.
10.7
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:
ENGLISH
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