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Type of baking
Apple cake, covered
Vegetable pie
Unleavened bread
Puff pastry flan
Flammekuchen
Piroggen (Russian
version of calzone)
1) Preheat the oven.
2) Use the deep pan.
10.6 Roasting table
Roasting dishes
• Large roasting joints can be roasted di-
rectly in the deep pan or on the wire
shelf above the deep pan (if present).
• Roast lean meats in a roasting tin with a
lid. This will keep the meat more succu-
lent.
• All types of meat, that can be browned
or have crackling, can be roasted in the
roasting tin without the lid.
• Use heat-resistant ovenware to roast
(refer to the instructions of the manu-
facturer).
• You can roast large roasting joints di-
rectly 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 suc-
culent.
Beef
Type of
meat
Pot roast
Roast beef
or fillet
rare
medium
Shelf position
2
3
1)
3
1)
3
1)
3
3
1)
Quantity
Oven func-
tion
1 - 1.5 kg
Conventional
Cooking
per cm of
Turbo Grilling
thickness
per cm of
Turbo Grilling
thickness
Temperature
(°C)
150 - 170
160 - 180
230
160 - 180
230
180 - 200
• 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
oven.
• 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 ap-
proximately 10 minutes before the end
of the roasting time, and use the residu-
al heat.
Shelf
Temperature
position
(°C)
1
230
1
190 - 200
1
180 - 190
Time (min)
50 - 60
50 - 60
10 - 20
45 - 55
12 - 20
15 - 25
Time (min)
120 - 150
1)
5 - 6 per
cm of
thickness
6 - 8 per
cm of
thickness
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