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Food
Biscuits
Bread
Cakes: Small & Queen
Cakes: Sponges
Cakes: Madeira
Cakes: Rich Fruit
Cakes: Christmas
Cakes: Apple Pie
- Shortbread
Fish
Fruit Pies, Crumbles
Milk Puddings
Pastry: Choux
Pastry: Shortcrust
Pastry: Flaky
Pastry: Puff
Plate Tarts
Quiches / Flans
Scones
Roasting: Meat, Poultry
11.7 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Temperature (°C)
180 - 190
190 - 210
150 - 170
160 - 170
140 - 160
130 - 140
130 - 140
160 - 170
130 - 150
160 - 180
170 - 180
140 - 160
180 - 190
180 - 190
180 - 190
Follow manufacturer`s instructions. Re‐
duce the temperature for Fan oven by
20 °C.
180 - 190
170 - 180
210 - 230
160 - 180
Put some water in the tray to prevent
dripping fat from burning.
Turn the roast after 1/2 - 2/3 of the
cooking time.
Baste meat joints with their own juice
several times during roasting.
ENGLISH
Time (min)
Shelf posi‐
tion
10 - 20
1 – 3
30 - 35
2
18 - 25
1 – 3
20 - 25
3
60 - 80
3
120 - 150
3
180 - 270
3
50 - 60
3
45 - 60
1 – 3
30 - 40
3
30 - 50
3
60 - 90
3
30 - 40
3
25 - 35
3
30 - 40
3
3
25 - 45
3
25 - 45
3
8 - 12
1 – 3
Refer to the
2
Roasting table.
23
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