Food
Temperature (°C)
Time (min)
Shelf position
Quiche Lorraine /
Swiss Flan
170 - 190
45 - 55
1
Apple cake, covered
150 - 170
50 - 60
1
Vegetable pie
160 - 180
50 - 60
1
Unleavened bread
210 - 230
1)
10 - 20
2
Puff pastry flan
160 - 180
1)
45 - 55
2
Flammekuchen
210 - 230
1)
15 - 25
2
Pierogi
180 - 200
1)
15 - 25
2
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.
ROASTING
Beef
Food
Quantity (kg)
Function
Temperature (°C)
Time (min)
Braised meet
1 - 1.5
Conventional
Cooking
230
120 - 150
Roast beef or fillet:
rare
1 cm thick
Turbo Grilling
190 - 200
1)
5 - 6
Roast beef or fillet:
medium
1 cm thick
Turbo Grilling
180 - 190
1)
6 - 8
Roast beef or fillet:
well done
1 cm thick
Turbo Grilling
170 - 180
1)
8 - 10
1) Preheat the oven.
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