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1.
Sear the meat in a pan on the hob
on a very high setting for 1 - 2 mi-
nutes on each side.
2.
Put the meat together with the hot
roasting pan into the oven on the
wire shelf.
3.
Put the Core Temperature Sensor in-
to the meat.
4.
Select the Slow cook function and
set the correct end core tempera-
ture.
Food to be
cooked
Weight (g)
Shelf posi-
tion
Temperature
°C
Time in min.
Roast beef 1000 - 1500 1 120 120 - 150
Fillet of beef 1000 - 1500 3 120 90 - 150
Roast veal 1000 - 1500 1 120 120 - 150
Steaks 200 - 300 3 120 20 - 40
11.7 Pizza Setting
Type of baking Shelf position Temperature °C Time (min.)
Pizza (thin crust)
2
200 - 230
1)2)
15 - 20
Pizza (with many
toppings)
2 180 - 200 20 - 30
Tarts 1 180 - 200 40 - 55
Spinach flan 1 160 - 180 45 - 60
Quiche Lorraine 1 170 - 190 45 - 55
Swiss Flan 1 170 - 190 45 - 55
Apple cake, cov-
ered
1 150 - 170 50 - 60
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread
2
230 - 250
1)
10 - 20
Puff pastry flan
2
160 - 180
1)
45 - 55
Flammekuchen
(Pizza-like dish
from Alsace)
2
230 - 250
1)
12 - 20
Piroggen (Russian
version of cal-
zone)
2
180 - 200
1)
15 - 25
1)
Preheat the oven.
2)
Use a deep pan.
11.8 Roasting
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
succulent.
All types of meat that can be browned
or have crackling can be roasted in the
roasting tin without the lid.
ENGLISH 25
25


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