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Food
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.
12.9 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.
12.10 Roasting tables
Beef
Food
Function Quantity
Pot roast
Conven-
tional
Cooking
Pork
Food
Func-
tion
Shoulder,
Turbo
neck, ham
Grilling
joint
Temperature (°C)
170 - 190
140 - 160
150 - 170
160 - 180
230
160 - 180
230
180 - 200
Power
(kg)
(Watts)
1 - 1.5
200
Quantity
Power
(kg)
(Watts)
1 - 1.5
200
Time (min)
45 - 55
60 - 90
50 - 60
50 - 60
10 - 20
45 - 55
12 - 20
15 - 25
• If necessary, turn the roast after 1/2 to
2/3 of the cooking time.
• 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
60 - 80
Tempera-
Time (min)
ture (°C)
160 - 180
50 - 70
ENGLISH
29
Shelf position
3
3
3
3
3
3
3
3
Shelf posi-
tion
1
Shelf po-
sition
1
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