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Food
Cheesecake
Apple cake, covered
Vegetable pie
Unleavened bread
Puff pastry flan
Flammekuchen (Piz-
za-like dish from Al-
sace)
Piroggen (Russian
version of calzone)
1) Preheat the oven.
2) Use a deep pan.
9.12 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.
9.13 Roasting tables
Beef
Food
Pot roast
Roast beef or fil-
let: rare
Roast beef or fil-
let: medium
Roast beef or fil-
let: well done
1) Preheat the oven.
Temperature (°C)
140 - 160
150 - 170
160 - 180
1)
230 - 250
1)
160 - 180
1)
230 - 250
1)
180 - 200
Quantity
Function
1 - 1.5 kg
Top / Bot-
tom Heat
per cm of
Turbo Grill-
thickness
ing
per cm of
Turbo Grill-
thickness
ing
per cm of
Turbo Grill-
thickness
ing
Time (min)
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
120 - 150
5 - 6
1)
190 - 200
6 - 8
1)
180 - 190
8 - 10
1)
170 - 180
Shelf position
1
1
1
2
2
2
2
Shelf posi-
tion
1
1
1
1
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