Table of Contents
Advertisement
Food
Conventional
Cooking
Plate Tarts
190 - 200
Quiches / Flans
200 - 210
Scones
220 - 230
10.5 Slow Cooking
Use this function to prepare lean, tender
pieces of meat and fish. This function is
not applicable to such recipes as pot
roast or fatty roast pork.
In the first 10 minutes you can set an
oven temperature between 80 °C and
150 °C. The default is 90 °C. After the
temperature is set, the oven continues to
cook at 80 °C. Do not use this function
for poultry.
Food
Roast beef
Fillet of beef
Roast veal
Steak
10.6 Pizza Setting
Top oven
Food
Apple Pie
Plate Tart
Pizza
Quiches / Tarts
10.7 Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the
manufacturer).
• You can roast large roasting joints
directly in the deep pan (if present) or
on the wire shelf above the deep pan.
Temperature (°C)
True Fan Cooking
180 - 190
170 - 180
210 - 230
Quantity
Temperature
(°C)
1000 - 1500 g
150
1000 - 1500 g
150
1000 - 1500 g
150
200 - 300 g
120
Temperature (°C)
160 - 180
160 - 180
Follow manufacturer's instructions.
160 - 180
Time (min)
25 - 45
25 - 45
8 - 12
Always cook without a lid
when you use this function.
1. Sear the meat in a pan on the hob on
a very high setting for 1 - 2 minutes
on each side.
2. Put the meat together with the hot
roasting pan into the oven on the
wire shelf.
3. Select the function Slow Cooking.
Time (min)
120 - 150
90 - 110
120 - 150
20 - 40
Time (min)
160 - 180
25 - 50
25 - 50
• Roast lean meats in the roasting tin
with the lid. This keeps the meat more
succulent.
• All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
ENGLISH
19
Shelf posi-
tion
3
3
2
Shelf posi-
tion
1
1
1
1
Shelf position
1
1
1
1
Advertisement
Table of Contents
