Food
Temperature (°C)
Time (min)
Shelf position
Pizza (with a lot of
topping)
2)
180 - 200
20 - 30
2
Tarts
180 - 200
40 - 55
1
Spinach flan
160 - 180
45 - 60
1
Quiche Lorraine (Sa-
voury flan)
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
1)
230
10 - 20
2
Puff pastry flan
1)
160 - 180
45 - 55
2
Flammekuchen
1)
230
12 - 20
2
Piroggen (Russian
version of calzone)
1)
180 - 200
15 - 25
2
1)
Preheat the oven.
2)
Use a deep pan.
11.16
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.
11.17
Roasting tables
Beef
Food
Function
Quantity
Temper-
ature
(°C)
Time (min)
Shelf posi-
tion
Pot roast
Conventional
Cooking
1 - 1.5 kg 230
120 - 150
1
ENGLISH
31
Summary of Contents for EVYP9841AX
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Page 47: ...ENGLISH 47 ...
