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Food
Tarts
Spinach flan
Quiche Lorraine (Savoury
flan)
Swiss Flan
Cheesecake
Apple cake, covered
Vegetable pie
Unleavened bread
1)
Puff pastry flan
1)
Flammekuchen
Piroggen (Russian version
1)
of calzone)
1) Preheat the oven.
2) Use a deep pan.
ROASTING
Use heat-resistant ovenware.
Roast large roasting joints directly in the tray or on
the wire shelf placed above the tray.
Put some water in the tray to prevent the meat
juices or fat from burning.
Meat with crackling can be roasted in the roasting
tin without the lid.
Turn the roast after 1/2 - 2/3 of the cooking time.
ROASTING
Beef
Food
Function Quantity (kg)
Pot roast
Top /
Bottom
Heat
Temperature (°C)
180 - 200
160 - 180
170 - 190
170 - 190
140 - 160
150 - 170
160 - 180
230
1)
160 - 180
230
180 - 200
1 - 1.5
Time (min)
40 - 55
45 - 60
45 - 55
45 - 55
60 - 90
50 - 60
50 - 60
10 - 20
45 - 55
12 - 20
15 - 25
To keep meat more succulent:
•
roast lean meat in the roasting tin with the lid or
use roasting bag.
•
roast meat and fish in large pieces (1 kg or
more).
•
baste large roasts and poultry with their juices
several times during roasting.
Power
Temperature
(Watts)
(°C)
200
230
Shelf position
3
3
3
3
3
3
3
3
3
3
3
Shelf posi-
Time (min)
tion
60 - 80
1
19
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