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Food
Pastries made with egg
white, meringues
Macaroons
Biscuits made with
yeast dough
10.6 Pizza Setting
Food
1)
Pizza (thin crust)
Pizza (with a lot of top-
2)
ping)
Tarts
Spinach flan
Quiche Lorraine (Savoury
flan)
Swiss Flan
Cheesecake
Apple cake, covered
Vegetable pie
1)
Unleavened bread
1)
Puff pastry flan
1)
Flammekuchen
Piroggen (Russian ver-
1)
sion of calzone)
1) Preheat the oven.
2) Use a deep pan.
10.7 Roasting
• Use heat-resistant ovenware to roast.
Refer to the instructions of the
ovenware manufacturer.
• You can roast large roasting joints
directly in the deep pan or on the wire
shelf above the deep pan.
Temperature (°C)
80 - 100
100 - 120
160 - 170
Temperature (°C)
200 - 230
180 - 200
180 - 200
160 - 180
170 - 190
170 - 190
140 - 160
150 - 170
160 - 180
230
160 - 180
230
180 - 200
Time (min)
130 - 170
40 - 80
30 - 60
Time (min)
15 - 20
20 - 30
40 - 55
45 - 60
45 - 55
45 - 55
60 - 90
50 - 60
50 - 60
10 - 20
45 - 55
12 - 20
15 - 25
• Put some liquid in the deep pan to
prevent the meat juices or fat from
burning on it's surface.
• All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
• If necessary, turn the roast after 1/2 to
2/3 of the cooking time.
• To keep meat more succulent:
ENGLISH
21
Shelf posi-
tion
1 / 3
1 / 3
1 / 3
Shelf position
3
3
3
3
3
3
3
3
3
3
3
3
3
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