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16
Helpful hints and tips
Table for Bakes and Gratin
Dish
Pasta bake
Lasagne
Vegetables au gratin
Baguettes topped with
melted cheese
Sweet bakes
Fish bakes
Stuffed vegetables
1) preheat the 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 roast-
ing 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 sever-
al times during the cooking time.
• Stop the oven approximately 10 minutes before the end of roasting time to use the
residual heat.
Beef
Type of meat
Port roast
Roast beef or fillet
Oven function
CONVENTIONAL
CONVENTIONAL
ROTITHERM
1)
ROTITHERM
1)
CONVENTIONAL
CONVENTIONAL
ROTITHERM
Quantity
1 - 1,5 kg
Shelf
Temperature
level
1
180-200
1
180-200
1
160-170
1
160-170
1
180-200
1
180-200
1
160-170
Oven function
Shelf
level
CONVEN-
TIONAL
Time Hr : Min
°C
0:45-1:00
0:25-0:40
0:15-0:30
0:15-0:30
0:40-0:60
0:30-1:00
0:30-1:00
Tempera-
ture °C
(h:min)
1
200 - 250
2:00 - 2:30
for each
thickness
Time
cm of
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