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11.16 Pizza Setting
Food
Pizza (thin crust)
Pizza (with a lot of
topping)
Tarts
Spinach flan
Quiche Lorraine (Sa-
voury flan)
Swiss Flan
Cheesecake
Apple cake, covered 150 - 170
Vegetable pie
Unleavened bread
Puff pastry flan
Flammekuchen
Piroggen (Russian
version of calzone)
1) Preheat the oven.
2) Use a deep pan.
11.17 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.
Temperature (°C)
200 - 230
1)
180 - 200
2)
180 - 200
160 - 180
170 - 190
170 - 190
140 - 160
160 - 180
230
1)
160 - 180
1)
230
1)
180 - 200
1)
Time (min)
15 - 20
20 - 30
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.
Shelf position
2
2
1
1
1
1
1
1
1
2
2
2
2
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