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Food
Pastry:
- Choux
- Shortcrust
- Flaky
- Puff
Plate Tarts
Quiches / Flans
Scones
9.5 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.
• 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.
Grilling and Fast Grilling - Top oven
Food
Bacon Rashers
Beefburgers
Chicken Joints
Lamb Chops
Temperature (°C)
180 - 190
180 - 190
180 - 190
Follow manufacturer's instructions. Reduce the temperature
by 20ºC.
180 - 190
170 - 180
210 - 230
Time (min)
30 - 40
25 - 35
30 - 40
25 - 45
25 - 45
8 - 12
• You can deactivate the appliance
approximately 10 minutes before the
end of the roasting time, and use the
residual heat.
9.6 Grilling
Always grill with the maximum
temperature setting.
Set the shelf into the shelf position as
recommended in the grilling table.
For grilling in the top oven adjust the shelf
position to suit different thicknesses of
food.
Always set the pan to collect the fat into
the first shelf position.
Grill only flat pieces of meat or fish.
Always preheat the empty oven with the
grill functions for 5 minutes.
CAUTION!
Always grill with the oven
door closed.
Time (min)
5 -6
10 - 20
20 - 40
15 - 25
ENGLISH
15
Shelf position
3
3
3
3
3
3
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