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Food
Apple cake, cov‐
ered
Vegetable pie
Unleavened bread
Puff pastry flan
Flammekuchen
(Pizza-like dish
from Alsace)
Piroggen (Russian
version of calzone)
1) Preheat the oven.
2) Use a deep pan.
9.9 Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the
tray or on the wire shelf placed above the
tray.
Put some water in the tray to prevent the
meat juices or fat from burning.
Meat with crackling can be roasted in the
roasting tin without the lid.
Turn the roast after 1/2 - 2/3 of the
cooking time.
9.10 Roasting tables
Beef
Food
Quantity
Pot roast
1 - 1.5 kg
Roast beef or
per cm of
fillet: rare
thickness
Roast beef or
per cm of
fillet: medium
thickness
Roast beef or
per cm of
fillet: well done
thickness
1) Preheat the oven.
Temperature (°C)
150 - 170
160 - 180
1)
230 - 250
1)
160 - 180
1)
230 - 250
1)
180 - 200
Function
Top / Bot‐
tom Heat
Turbo Grill‐
ing
Turbo Grill‐
ing
Turbo Grill‐
ing
Time (min)
50 - 60
50 - 60
10 - 20
45 - 55
12 - 20
15 - 25
To keep meat more succulent:
• roast lean meat in the roasting tin with
the lid or use roasting bag.
• roast meat and fish in large pieces (1
kg or more).
• baste large roasts and poultry with
their juices several times during
roasting.
Tempera‐
Time (min)
ture (°C)
230
120 - 150
5 - 6
1)
190 - 200
6 - 8
1)
180 - 190
8 - 10
1)
170 - 180
ENGLISH
17
Shelf position
1
1
2
2
2
2
Shelf posi‐
tion
1
1
1
1
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