Roasting and baking charts
34
User's guide
Puff pastry made
with leavened
dough
2
170-180
2
190-210
30-40
Puff pastry made
with curd cheese
2
160-180
2
180-200
30-40
Choux pastry
2
170-180
2
190-210
30-40
Dough made with
curd cheese and oil
2
150-160
2
170-180
30-40
Honey cake
2
140-150
2
170-180
20-35
Bread and pizza
Sour dough
2
180
2
180
50-70
(preheat: 230°C
prebake: 10 min.
-230°C)
Bread made with
yeast/white bread
2
180
1 or 2
200
30-60
(preheat)
Pretzels
2
200
2
220
15-20
(preheat: 230°C)
Pizza (preheat:
250°C)
1
220
8-12
8.2. Guidelines for roasting
□
Meat that has been well hung is best suited for roasting.
□
Make criss-cross cuts on the outer layers of fat on the meat (e.g. knuckle).
□
Roasts can all be cooked with or without the addition of fat.
□
Roast the meat on the grid with the drip pan underneath.
□
Coat poultry, such as chicken, goose or turkey, with a marinade made of oil, salt and paprika powder.
This means that meat does not have to be basted while it is roasting.
Tips for more precise results
The cooking progress, particularly of large joints, is not always easy to judge from the outside. Chefs de
cuisine and hobby cooks therefore use a roasting thermometer. This provides reliable information about the
core temperature and thus also about how far the meat has been roasted.