Food
Quantity (kg)
Temperature
(°C)
Time (min)
Shelf posi-
tion
Steak
0.2 - 0.3
120
20 - 40
1
Pizza Setting
Food
Temperature (°C)
Time (min)
Shelf position
Pizza (thin crust)
1)
200 - 230
15 - 20
3
Pizza (with a lot of top-
ping)
2)
180 - 200
20 - 30
3
Tarts
180 - 200
40 - 55
3
Spinach flan
160 - 180
45 - 60
3
Quiche Lorraine (Savou-
ry 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 ver-
sion of calzone)
1)
180 - 200
15 - 25
3
1)
Preheat the oven.
2)
Use a deep pan.
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.
Turn the roast after 1/2 - 2/3 of the cooking time.
To keep meat more succulent:
• roast lean meat in the roasting tin with the lid or use roasting bag.
• roast meat and fish in large pieces (1 kg or more).
• baste large roasts and poultry with their juices several times during roasting.
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