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Food
Tarts
Spinach flan
Quiche Lorraine
Swiss Flan
Apple cake, covered
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.
11.15 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.
11.16 Roasting tables
Beef
Food
Quantity
Pot roast
1 - 1.5 kg
Temperature (°C)
180 - 200
160 - 180
170 - 190
170 - 190
150 - 170
160 - 180
1)
210 - 230
1)
160 - 180
1)
210 - 230
1)
180 - 200
Function
Convention-
al Cooking
Time (min)
40 - 55
45 - 60
45 - 55
45 - 55
50 - 60
50 - 60
10 - 20
45 - 55
15 - 25
15 - 25
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, turn the roast (after 1/2 -
2/3 of the cooking time).
• Baste large roasts and poultry with
their juices several times during
roasting. This gives better roasting
results.
• You can deactivate the appliance
approximately 10 minutes before the
end of the roasting time, and use the
residual heat.
Tempera-
Time (min)
ture (°C)
230
120 - 150
ENGLISH
39
Shelf position
1
1
1
1
1
1
2
2
2
2
Shelf posi-
tion
1
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