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Food
Spinach flan
Quiche Lorraine (Savoury flan)
Swiss Flan
Cheesecake
Apple cake, covered
Vegetable pie
Unleavened bread
Puff pastry flan
Flammekuchen
Piroggen (Russian version of cal-
zone)
1) Use deep pan.
2) Preheat the oven.
10.7 Roasting
• Use heat-resistant ovenware to roast.
Refer to the instructions of the
ovenware manufacturer.
• You can roast large roasting joints
directly in the deep pan or on the wire
shelf above the deep pan.
• Put some liquid in the deep pan to
prevent the meat juices or fat from
burning on it's surface.
• All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
10.8 Conventional Roasting
Beef
Food
Pot roast
Roast beef or fillet: rare
Roast beef or fillet: me-
dium
Temperature (°C) Time (min)
160 - 180
170 - 190
170 - 200
140 - 160
150 - 170
160 - 180
230 - 250
160 - 180
230 - 250
180 - 200
• If necessary, turn the roast after 1/2 to
• To keep meat more succulent:
Quantity
Temperature
(°C)
1 - 1.5 kg
200 - 230
per cm. of thick-
230 - 250
ness
per cm. of thick-
220 - 230
ness
45 - 60
45 - 55
35 - 55
60 - 90
50 - 60
50 - 60
10 - 20
2)
45 - 55
2)
12 - 20
2)
15 - 25
2)
2/3 of the cooking time.
– roast lean meat in the roasting tin
with the lid or use roasting bag.
– roast meat and fish in pieces
weighting minimum 1 kg.
– baste large roasts and poultry
with their juices several times
during roasting.
Time (min)
105 - 150
6 - 8
1)
8 - 10
Shelf posi-
tion
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
2 - 3
2 - 3
2 - 3
2 - 3
Shelf po-
sition
1
1
1
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