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Food
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.
• 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.
Temperature (°C)
180 - 200
180 - 200
160 - 180
170 - 190
170 - 190
140 - 160
150 - 170
160 - 180
230
160 - 180
230
180 - 200
• If necessary, turn the roast after 1/2 to
• To keep meat more succulent:
Time (min)
20 - 30
40 - 55
45 - 60
45 - 55
45 - 55
60 - 90
50 - 60
50 - 60
10 - 20
45 - 55
12 - 20
15 - 25
2/3 of the cooking time.
– 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.
ENGLISH
21
Shelf position
3
3
3
3
3
3
3
3
3
3
3
3
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