Food
Quantity
(kg)
Searing
each side
(min)
Temperature
(°C)
Shelf po‐
sition
Time (min)
Loin, in one
piece
1.0 - 1.5
4
80 - 90
2
120 - 150
Nierstück
1.0 - 1.5
4
80 - 90
2
120 - 150
Pork
Food
Quantity
(kg)
Searing
each side
(min)
Temperature
(°C)
Shelf po‐
sition
Time (min)
Filet rosé
1.0 - 1.5
2
80 - 90
2
90 - 110
Loin, in one
piece
1. -0 1.5
4
80 - 90
2
150 - 170
Nierstück
1.0 - 1.50
4
80 - 90
2
150 - 170
11.10 Crispy baking with Pizza Setting
Food
Temperature (°C)
Time (min)
Shelf position
Pizza (thin)
200 - 2301)
15 - 20
2
Pizza (thick)
180 - 200
20 - 30
2
Tarts
180 - 200
40 - 55
1
Spinach flan
160 - 180
45 - 60
1
Quiche Lorraine /
Swiss Flan
170 - 190
45 - 55
1
Apple cake, cov‐
ered
150 - 170
50 - 60
1
Vegetable pie
160 - 180
50 - 60
1
Unleavened bread
230 - 2501)
10 - 20
2
Puff pastry flan
160 - 1801)
45 - 55
2
Flammekuchen
230 - 2501)
12 - 20
2
Pierogi
180 - 2001)
15 - 25
2
1) Preheat the oven.
11.11 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.
ENGLISH
27
Содержание EB6GL80CN
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