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9.6 Pizza Setting
Food
Pizza (thin crust)
Pizza (with a lot of
topping)
Tarts
Spinach flan
Quiche Lorraine
Swiss Flan
Cheesecake
Apple cake, covered 150 - 170
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.
9.7 Roasting
• Use heat-resistant ovenware to roast.
Refer to the instructions of the
ovenware manufacturer.
• 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.
9.8 Roasting tables
Beef
Food
Pot roast
Temperature (°C)
1)2)
200 - 230
180 - 200
180 - 200
160 - 180
170 - 190
170 - 190
140 - 160
160 - 180
1)
230 - 250
1)
160 - 180
1)
230 - 250
1)
180 - 200
Quantity
Function
1 - 1.5 kg
Top / Bot-
tom Heat
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
• To keep meat more succulent:
– roast lean meat in the roasting tin
with the lid or use roasting bag.
– roast meat and fish in pieces
weighting minimum 1 kg.
– baste large roasts and poultry with
their juices several times during
roasting.
Tempera-
Time (min)
ture (°C)
230
120 - 150
Shelf position
2
2
1
1
1
1
1
1
1
2
2
2
2
Shelf posi-
tion
1
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