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Type of baking
Pastries made with egg white,
meringues
Macaroons
Biscuits made with yeast
dough
Puff pastries
Bread rolls
Small Cakes (20 per tray)
1) Pre-heat oven
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan (selected models only).
• Roast lean meats in a roasting tin with a lid. This well keep 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.
The data in the table is for guidance only.
Tips on using the roasting table.
• Roast meat and fish that weighs more than 1 kg .
• Put some water in the roasting tray to prevent meat juices or fat from burning to the
pan.
• Turn the meat if it is necessary (after 1/2 - 2/3 of the cooking time).
• For better results, baste large pieces of meat and poultry with the cooking juices several
times during the cooking time.
• Stop the oven approximately 10 minutes before the end of roasting time to use the re-
sidual heat.
Roasting Tables
Beef
Type of meat
Pot roast
Topside beef or fillet
2 Levels
1 / 3
1 / 3
1 / 3
1 / 3
1 / 4
1 / 4
1)
Quantity
Heating Function
1 - 1.5
Conventional
kg
Cooking
Helpful hints and tips
3 Levels
Temperature (°C)
---
80 - 100
---
100 - 120
---
160 - 170
---
170 - 180
---
160
---
140
Level
Temperature
1
200 - 250
27
Time (h:min)
2:10 - 2:50
0:40 - 1:20
0:30 - 0:60
0:30 - 0:50
0:30 - 0:45
0:25 - 0:40
Time (h:min)
(°C)
2:00 - 2:30
per cm of
thickness
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