GB
38
Advice on baking and roasting
Notes:
1) Cook without preheating the oven, with the exception of those dishes marked with an asterisk
2) The shelf positions indicated in the table are applicable when cooking on several levels at once.
3) The times indicated refer to cooking on one level only. The times should be increased by 5 – 10 minutes when cooking
on more than one level at once.
4) When roasting beef, veal, pork or turkey joints or roulades, add 20 minutes to the cooking time.
Meal
Pastry
* Beaten dough in tin
* Beaten dough not in tin
Shortcrust pastry base
Shortcrust pastry with moist filling
Shortcrust pastry with dry filling
* Yeast dough
Small sweet dishes
Meat
(1-1,5 kg)
Meat cooked on the wire grill
Veal
Beef
Roast beef (rare)
Pork
Chicken
Meat cooked in a roasting dish
Veal
Beef
Pork
Chicken
Turkey pieces
Duck
Pot roast
Beef pot roast
Veal pot roast
Fish
Fish filleta, fish steak, cod, pike,
sole, mackerel, turbot, salmon
oysters
Oven bakes
Past bake
Vegetable bake
* Sweet and savoury soufflées
* Pizza und calzone
Toast
Defrosting
Ready-meals (1 kg)
Meat (0,5 kg)
Meat (0,75 kg)
Meat (1 kg)
Baking/roasting using HOTAIR
Shelf position
from bottom
2 + 5
2 + 5
2 + 5
2
2 + 5
2
2 + 5
3
3
3
3
3
2 + 5
2 + 5
2 + 5
2 + 5
2 + 5
2 + 5
2
2
2 + 5
2 + 5
2 + 5
2 + 5
2 + 5
2 + 5
2 + 5
2 + 5
2 + 5
2 + 5
2 + 5
2 + 5
Temp.
in °C
175
175
175
175
175
175
160
180
180
220
180
200
160
160
160
180
180
180
175
175
200
200
200
220
200
180
200
190
200
50
50
50
Cooking time
(Min.)
20 – 25
20 – 25
30
70
45
50
30
60
60
40
40
70
60
60
50
70
80
80
120
110
30
45
20
60
50
50
30
15
45
50
70
110
