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Type of baking Shelf position
Temperature
(°C)
Time (min)
Apple cake, covered 2 150 - 170 50 - 60
Vegetable pie 3 160 - 180 50 - 60
Unleavened bread
1)
3 230 10 - 20
Puff pastry flan
1)
3 160 - 180 45 - 55
Flammekuchen
1)
3 230 12 - 20
Piroggen (Russian
version of calzone)
1)
3 180 - 200 15 - 25
1)
Preheat the oven.
2)
Use the deep pan.
10.6 Roasting table
Roasting dishes
Large roasting joints can be roasted di-
rectly 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 succu-
lent.
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 suc-
culent.
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 roasting.
This gives better roasting results.
You can deactivate the appliance ap-
proximately 10 minutes before the end
of the roasting time, and use the residu-
al heat.
Beef
Type of
meat
Quantity Oven func-
tion
Shelf
position
Temperature
(°C)
Time (min)
Pot roast 1 - 1.5 kg Conventional
Cooking
1 230 120 - 150
Roast beef
or fillet
rare per cm of
thickness
Turbo Grilling 1
190 - 200
1)
5 - 6 per
cm of
thickness
medium per cm of
thickness
Turbo Grilling 1 180 - 190 6 - 8 per
cm of
thickness
20
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