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11.7 Pizza Setting
Type of baking Shelf position
Temperature
(°C)
Time (min)
Pizza (thin crust)
1)
2 200 - 230 15 - 20
Pizza (with a lot of
topping)
2)
2 180 - 200 20 - 30
Tarts 1 180 - 200 40 - 55
Spinach flan 1 160 - 180 45 - 60
Quiche Lorraine (Sa-
voury flan)
1 170 - 190 45 - 55
Swiss Flan 2 170 - 190 45 - 55
Cheesecake 1 140 - 160 60 - 90
Apple cake, covered 1 150 - 170 50 - 60
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread
1)
2 230 - 250 10 - 20
Puff pastry flan
1)
2 160 - 180 45 - 55
Flammekuchen
1)
2 230 - 250 12 - 20
Piroggen (Russian
version of calzone)
1)
2 180 - 200 15 - 25
1)
Preheat the oven.
2)
Use the deep pan.
11.8 Roasting table
Roasting dishes
Large roasting joints can be roasted
directly in the deep pan or on the wire
shelf above the deep pan (if present).
Roast lean meats in a roasting tin with
a lid. This will 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.
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.
We recommend that you cook meat
and fish weighing 1 kg and above in
the oven.
To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
If necessary, turn the roast (after 1 / 2 -
2 / 3 of the cooking time).
Baste large roasts and poultry with
their juices several times during roast-
ing. This gives better roasting results.
You can deactivate the appliance ap-
proximately 10 minutes before the
end of the roasting time, and use the
residual heat.
24
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