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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 /
Swiss Flan
170 - 190 45 - 55 1
Apple cake, covered 150 - 170 50 - 60 1
Vegetable pie 160 - 180 50 - 60 1
Unleavened bread
210 - 230
1)
10 - 20 2
Puff pastry flan
160 - 180
1)
45 - 55 2
Flammekuchen
210 - 230
1)
15 - 25 2
Pierogi
180 - 200
1)
15 - 25 2
1)
Preheat the oven.
2)
Use a deep pan.
10.13 Roasting
Use heat-resistant ovenware.
Roast lean meat covered.
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Put some water in the tray to prevent
dripping fat from burning.
Turn the roast after 1/2 - 2/3 of the
cooking time.
Roast meat and fish in large pieces (1 kg
or more).
Baste meat joints with their own juice
several times during roasting.
10.14 Roasting
Use the first shelf position.
Beef
Food Quantity (kg) Function Temperature
(°C )
Time (min)
Pot roast 1 - 1.5 Conventional
Cooking / Top /
Bottom Heat
230 120 - 150
Roast beef or fillet,
rare
1 cm thick Grill + Fan
190 - 200
1)
5 - 6
Roast beef or fillet,
medium
1 cm thick Grill + Fan
180 - 190
1)
6 - 8
Roast beef or fillet,
well done
1 cm thick Grill + Fan
170 - 180
1)
8 - 10
1)
Preheat the oven.
ENGLISH 27
27


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