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Food
Pizza (with a lot of
2)
topping)
Tarts
Spinach flan
Quiche Lorraine (Sa-
voury flan)
Swiss Flan
Cheesecake
Apple cake, covered
Vegetable pie
1)
Unleavened bread
1)
Puff pastry flan
1)
Flammekuchen
Piroggen (Russian
1)
version of calzone)
1) Preheat the oven.
2) Use a deep pan.
11.24 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.
11.25 Roasting tables
Beef
Food
Function
Pot roast
Conventional
Cooking
Temperature (°C)
180 - 200
180 - 200
160 - 180
170 - 190
170 - 190
140 - 160
150 - 170
160 - 180
210 - 230
160 - 180
210 - 230
180 - 200
Quantity
1 - 1.5 kg
Time (min)
20 - 30
40 - 55
45 - 60
45 - 55
45 - 55
60 - 90
50 - 60
50 - 60
10 - 20
45 - 55
15 - 25
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
ENGLISH
43
Shelf position
2
1
1
1
1
1
1
1
2
2
2
2
Shelf posi-
tion
1
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