11.15
Pizza Setting
Food
Temperature (°C)
Time (min)
Shelf position
Pizza (thin crust)
200 - 230
1)2)
15 - 20
2
Pizza (with many top-
pings)
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
Cheesecake
140 - 160
60 - 90
1
Apple cake, covered 150 - 170
50 - 60
1
Vegetable pie
160 - 180
50 - 60
1
Unleavened bread
230
1)
10 - 20
2
Puff pastry flan
160 - 180
1)
45 - 55
2
Flammekuchen (Piz-
za-like dish from Al-
sace)
230
1)
12 - 20
2
Piroggen (Russian
version of calzone)
180 - 200
1)
15 - 25
2
1)
Preheat the oven.
2)
Use a deep pan.
11.16
Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the
manufacturer).
• You can roast large roasting joints
directly in the deep pan (if present) or
on the wire shelf above the deep pan.
• Roast lean meats in the roasting tin
with the lid. This keeps the meat more
succulent.
• All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
• We recommend that you cook meat
and fish weighing 1 kg and above in
the appliance.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, turn the roast (after 1/2 -
2/3 of the cooking time).
• Baste large roasts and poultry with
their juices several times during
roasting. This gives better roasting
results.
• You can deactivate the appliance
approximately 10 minutes before the
end of the roasting time, and use the
residual heat.
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