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CAKES /
PASTRIES
Cream puffs /
Eclairs, preheat the
empty oven
Dry streusel cake
BIS‐
CUITS / SMALL
CAKES / PAS‐
TRIES / ROLLS
Rolls
Short pastry bis‐
cuits
Biscuits made of
sponge cake
mixture
Puff pastries,
preheat the
empty oven
Biscuits made of
yeast dough
Macaroons
Biscuits made of
egg white / Mer‐
ingues
10.9 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Put some water in the tray to prevent
dripping fat from burning.
(°C)
160 - 180
150 - 160
(°C)
(min)
180
20 - 30
150 - 160
20 - 40
160 - 170
25 - 40
170 - 180
30 - 50
160 - 170
30 - 60
100 - 120
40 - 80
80 - 100
130 - 170
(min)
25 - 45
30 - 45
2 positions
1 / 4
1 / 4
1 / 4
1 / 4
1 / 4
1 / 4
1 / 4
Turn the roast after 1/2 - 2/3 of the
cooking time.
Roast meat and fish in large pieces (1 kg
or more).
Baste meat joints with their own juice
several times during roasting.
10.10 Roasting
Use the first shelf position.
2 positions
1 / 4
1 / 4
3 positions
-
1 / 3 / 5
-
-
-
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