Food
Temperature (°C)
Time (min)
Shelf position
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 version
of calzone)
1)
180 - 200
15 - 25
3
1) Preheat the oven.
2) Use a deep pan.
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.
ROASTING TABLES
Beef
Food
Function Quantity (kg)
Power
(Watts)
Temperature
(°C)
Time (min)
Shelf posi-
tion
Pot roast
Top /
Bottom
Heat
1 - 1.5
200
230
60 - 80
1
20
