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Food
Cakes: Rich Fruit
Cakes: Christmas
Cakes: Apple Pie
- Shortbread
Fish
Fruit Pies, Crum-
bles
Milk Puddings
Pastry: Choux
Pastry: Shortcrust
Pastry: Flaky
Pastry: Puff
Plate Tarts
Quiches/Flans
Scones
Roasting: Meat,
Poultry
10.6 Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the
manufacturer).
• Large roasting joints can be roasted di-
rectly in the deep roasting pan or on the
10.7 Thermaflow
Roasting
Beef/Beef boned
Mutton/Lamb
Pork/Veal/Ham
Chicken
Temperature
[°C]
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
180 - 190
170 - 180
210 - 230
160 - 180
or Conventional Cooking
Meat
Approx Cook
120 - 150
180 - 270
20°C
see Roasting
oven shelf above the deep roasting
pan. (If present)
• Roast lean meats in a roasting tin with a
lid. This well keep the meat more suc-
culent.
• All types of meat, that can be browned
or have crackling, can be roasted in the
roasting tin without the lid.
Temperature [°C]
170 - 190
170 - 190
170 - 190
180 - 200
Time
Shelf Position
(mins)
50 - 60
45 - 60
30 - 40
30 - 50
60 - 90
30 - 40
25 - 35
30 -40
25 - 45
25 - 45
8 - 12
Chart
(if available)
Cooking Time
20-35 minutes per 0.5 kb (1
lb) and 20-30 minutes over
20-35 minutes per 0.5 kb (1
lb) and 25-35 minutes over
30-40 minutes per 0.5 kb (1
lb) and 30-40 minutes over
20-25 minutes per 0.5 kb (1
lb) and 20 minutes over
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