Type of baking
Shelf position
Temperature (°C)
Time (min)
Swiss Flan
1
170 - 190
45 - 55
Cheesecake
1
140 - 160
60 - 90
Apple cake, cov-
ered
1
150 - 170
50 - 60
Vegetable pie
1
160 - 180
50 - 60
Unleavened
bread
1)
2
230
10 - 20
Puff pastry flan
1)
2
160 - 180
45 - 55
Flammekuchen
1)
2
230
12 - 20
Piroggen (Russian
version of cal-
zone)
1)
2
180 - 200
15 - 25
1)
Preheat the oven.
2)
Use the deep pan.
11.15
Roasting table
Roasting dishes
• Large roasting joints can be roasted
directly in the deep pan or on the wire
shelf above the deep pan (if present).
• Roast lean meats in a roasting tin with
a lid. This will keep 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.
• Use heat-resistant ovenware to roast
(refer to the instructions of the manu-
facturer).
• You can roast large roasting joints di-
rectly 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 oven.
• 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 roast-
ing. This gives better roasting results.
• You can deactivate the appliance ap-
proximately 10 minutes before the
end of the roasting time, and use the
residual heat.
Beef
Type of
meat
Quantity
Oven func-
tion
Shelf
position
Temperature
(°C)
Time (min)
Pot roast
1 - 1.5 kg
Conventional
Cooking
1
230
120 - 150
Roast beef
or fillet
ENGLISH
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