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10.6 Pizza Setting
Top oven
Food
Apple Pie
Plate Tart
Pizza
Quiches / Tarts
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.
10.8 Roasting tables - Main oven
Beef
Food
Roast beef or fillet:
rare
Roast beef or fillet:
medium
Roast beef or fillet:
well done
1) Preheat the oven.
Pork
Food
Shoulder, neck,
ham
Pork chop
Meat loaf
Temperature (°C)
160 - 180
160 - 180
Follow manufacturer's instructions.
160 - 180
Quantity
Temperature
(°C)
per cm of thick-
190 - 200
ness
per cm of thick-
180 - 190
ness
per cm of thick-
170 - 180
ness
Quantity (kg)
Temperature
(°C)
1 - 1.5
160 - 180
1 - 1.5
160 - 180
0.75 - 1
160 - 170
Time (min)
160 - 180
25 - 50
25 - 50
• 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.
Time (min)
5 - 6
1)
6 - 8
1)
8 - 10
1)
Time (min)
90 - 120
60 - 90
45 - 60
ENGLISH
21
Shelf position
1
1
1
1
Shelf position
2
2
2
Shelf position
2
2
2
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