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Food Temperature (°C) Time (min) Shelf position
Tarts 180 - 200 40 - 55 1
Spinach flan 160 - 180 45 - 60 1
Quiche Lorraine 170 - 190 45 - 55 1
Swiss Flan 170 - 190 45 - 55 1
Apple cake, covered 150 - 170 50 - 60 1
Vegetable pie 160 - 180 50 - 60 1
Unleavened bread
230 - 250
1)
10 - 20 2
Puff pastry flan
160 - 180
1)
45 - 55 2
Flammekuchen (Piz-
za-like dish from Al-
sace)
230 - 250
1)
12 - 20 2
Piroggen (Russian
version of calzone)
180 - 200
1)
15 - 25 2
1)
Preheat the oven.
2)
Use a deep pan.
11.10 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.
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.
11.11 Roasting tables
Beef
Food Quantity Function Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Pot roast 1 - 1.5 kg Convention-
al Cooking
230 120 - 150 1
Roast beef or fil-
let: rare
per cm of
thickness
Turbo Grill-
ing
190 - 200
1)
5 - 6 1
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