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Food
Spinach flan
Quiche Lorraine (Savoury flan)
Swiss Flan
Cheesecake
Apple cake, covered
Vegetable pie
Unleavened bread
Puff pastry flan
Flammekuchen
Piroggen (Russian version of cal-
zone)
1) Use deep pan.
2) Preheat the oven.
10.7 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.
10.8 Conventional Roasting
Beef
Food
Pot roast
Roast beef or fillet: rare
Temperature (°C) Time (min)
160 - 180
170 - 190
170 - 200
140 - 160
150 - 170
160 - 180
230 - 250
160 - 180
230 - 250
180 - 200
• To prevent the meat juices or fat from
• If necessary, turn the roast (after 1/2 -
• Baste large roasts and poultry with
• You can deactivate the appliance
Quantity
Temperature
(°C)
1 - 1.5 kg
200 - 230
per cm. of thick-
230 - 250
ness
45 - 60
45 - 55
35 - 55
60 - 90
50 - 60
50 - 60
10 - 20
2)
45 - 55
2)
12 - 20
2)
15 - 25
2)
burning onto the pan, put some liquid
into the deep pan.
2/3 of the cooking time).
their juices several times during
roasting. This gives better roasting
results.
approximately 10 minutes before the
end of the roasting time, and use the
residual heat.
Time (min)
105 - 150
6 - 8
1)
Shelf posi-
tion
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
2 - 3
2 - 3
2 - 3
2 - 3
Shelf po-
sition
1
1
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