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Food
Tarts
Spinach flan
Quiche Lorraine (Savoury
flan)
Swiss Flan
Cheesecake
Apple cake, covered
Vegetable pie
1)
Unleavened bread
1)
Puff pastry flan
1)
Flammekuchen
Piroggen (Russian version
1)
of calzone)
1) Preheat the oven.
2) Use a deep pan.
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.
•
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.
•
We recommend that you cook meat and fish
weighing 1 kg and above in the appliance.
ROASTING TABLES
Beef
Food
Function Quantity (kg)
Pot roast
Top /
Bottom
Heat
20
Temperature (°C)
180 - 200
160 - 180
170 - 190
170 - 190
140 - 160
150 - 170
160 - 180
230
160 - 180
230
180 - 200
Power
(Watts)
1 - 1.5
200
Time (min)
40 - 55
45 - 60
45 - 55
45 - 55
60 - 90
50 - 60
50 - 60
10 - 20
45 - 55
12 - 20
15 - 25
•
To prevent the meat juices or fat from burning
onto the pan, put some liquid into the deep pan.
•
If necessary, turn the roast (after 1/2 - 2/3 of
the cooking time).
•
Baste large roasts and poultry with their juices
several times during roasting. This gives better
roasting results.
•
You can deactivate the appliance approximately
10 minutes before the end of the roasting time,
and use the residual heat.
Temperature
(°C)
230
Shelf position
3
3
3
3
3
3
3
3
3
3
3
Shelf posi-
Time (min)
tion
60 - 80
1
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