27
Uses, Tables and Tips
Bakes and gratins table
Frozen ready meals table
Roasting
Oven function: Conventional or Rotitherm
Roasting dishes
•
Any heat-resistant ovenware is suitable to use for roasting (please read the manufac-
turer's instructions).
•
Large roasting joints can be roasted
directly in the roasting tray or on the oven
shelf with the roasting tray placed below it.
•
For all lean meats, we recommend
roasting these 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
roast-
ing tin without the lid
.
Dish
Oven function
Shelf
position
Temperature
°C
Time
Hours mins.
Pasta bake
Conventional
1
180-200
0:45-1:00
Lasagne
Conventional
1
180-200
0:25-0:40
Vegetables au gratin
1)
1) Pre-heat the oven
Rotitherm
1
160-170
0:15-0:30
Baguettes topped with
melted cheese
1)
Rotitherm
1
160-170
0:15-0:30
Sweet bakes
Conventional
1
180-200
0:40-0:60
Fish bakes
Conventional
1
180-200
0:30-1:00
Stuffed vegetables
Rotitherm
1
160-170
0:30-1:00
Food to be
cooked
Oven function
Shelf
position
Temperature
°C
Time
Frozen pizza
Conventional
3
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions
Chips
1)
(300-600 g)
1) Comments: Turn chips 2 or 3 times during cooking
Rotitherm
3
200-220
as per manufac-
turer’s instruc-
tions
Baguettes
Conventional
3
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions
Fruit flans
Conventional
3
as per manufac-
turer’s instruc-
tions
as per manufac-
turer’s instruc-
tions