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26
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Food
Tarts
Spinach flan
Quiche Lorraine /
Swiss Flan
Apple cake, cov‐
ered
Vegetable pie
Unleavened bread
Puff pastry flan
Flammekuchen
Pierogi
1) Preheat the oven.
11.11 Roasting
Use heat-resistant ovenware.
Roast lean meat covered.
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Put some water in the tray to prevent
dripping fat from burning.
Turn the roast after 1/2 - 2/3 of the
cooking time.
Beef
Food
Pot roast
Roast beef or fillet,
rare
Roast beef or fillet,
medium
Roast beef or fillet,
well done
1) Preheat the oven.
Temperature (°C)
180 - 200
160 - 180
170 - 190
150 - 170
160 - 180
1)
230 - 250
1)
160 - 180
1)
230 - 250
1)
180 - 200
Quantity (kg)
Function
1 - 1.5
Conventional
Cooking /
Top / Bottom
Heat
1 cm thick
Turbo Grilling
1 cm thick
Turbo Grilling
1 cm thick
Turbo Grilling
Time (min)
40 - 55
45 - 60
45 - 55
50 - 60
50 - 60
10 - 20
45 - 55
12 - 20
15 - 25
Roast meat and fish in large pieces (1 kg
or more).
Baste meat joints with their own juice
several times during roasting.
11.12 Roasting
Use the first shelf position.
Temperature
(°C )
230
190 - 200
180 - 190
170 - 180
Shelf position
1
1
1
1
1
2
2
2
2
Time (min)
120 - 150
5 - 6
1)
6 - 8
1)
8 - 10
1)
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