Table of Contents
Advertisement
Food
Roast beef
Fillet of beef
Roast veal
Steak
10.9 True Fan + Bottom
Food
1)
Pizza (thin crust)
Pizza (with a lot of top‐
2)
ping)
Tarts
Spinach flan
Quiche Lorraine (Sa‐
voury flan)
Swiss Flan
Cheesecake
Apple cake, covered
Vegetable pie
Unleavened bread
1)
Puff pastry flan
1)
Flammekuchen
Piroggen (Russian ver‐
1)
sion of calzone)
1) Preheat the oven.
2) Use a deep pan.
10.10 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.
Quantity (kg) Temperature
1 - 1.5
1 - 1.5
1 - 1.5
0.2 - 0.3
Temperature (°C) Time (min)
200 - 230
180 - 200
180 - 200
160 - 180
170 - 190
170 - 190
140 - 160
150 - 170
160 - 180
230 - 250
1)
160 - 180
230 - 250
180 - 200
Time (min)
(°C)
150
120 - 150
150
90 - 110
150
120 - 150
120
20 - 40
15 - 20
20 - 30
40 - 55
45 - 60
45 - 55
45 - 55
60 - 90
50 - 60
50 - 60
10 - 20
45 - 55
12 - 20
15 - 25
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).
ENGLISH
25
Shelf posi‐
tion
1
1
1
1
Shelf position
2
2
1
1
1
2
1
1
1
2
2
2
2
Advertisement
Table of Contents
