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Food
Quiche Lorraine (Sa‐
voury flan)
Swiss Flan
Cheesecake
Apple cake, covered
Vegetable pie
Unleavened bread
1)
Puff pastry flan
1)
Flammekuchen
Piroggen (Russian ver‐
1)
sion of calzone)
1) Preheat the oven.
2) Use a deep pan.
10.10 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.
10.11 Roasting
Beef
Food
Func‐
tion
Pot roast
Top /
Bottom
Heat
Temperature (°C) Time (min)
170 - 190
170 - 190
140 - 160
150 - 170
160 - 180
230
1)
160 - 180
230
180 - 200
Quantity
Power
(kg)
(Watts)
1 - 1.5
200
45 - 55
45 - 55
60 - 90
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
60 - 80
ENGLISH
21
Shelf position
3
3
3
3
3
3
3
3
3
Shelf po‐
sition
1
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