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Food Temperature (°C) Time (min) Shelf position
Pizza (with a lot of top-
ping)
2)
180 - 200 20 - 30 3
Tarts 180 - 200 40 - 55 3
Spinach flan 160 - 180 45 - 60 3
Quiche Lorraine (Savoury
flan)
170 - 190 45 - 55 3
Swiss Flan 170 - 190 45 - 55 3
Cheesecake 140 - 160 60 - 90 3
Apple cake, covered 150 - 170 50 - 60 3
Vegetable pie 160 - 180 50 - 60 3
Unleavened bread
1) 230 10 - 20 3
Puff pastry flan
1) 160 - 180 45 - 55 3
Flammekuchen
1) 230 12 - 20 3
Piroggen (Russian version
of calzone)
1)
180 - 200 15 - 25 3
1) Preheat the oven.
2) Use a deep pan.
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.
ROASTING TABLES
Beef
Food Function Quantity (kg)
Power
(Watts)
Temperature
(°C)
Time (min)
Shelf posi-
tion
Pot roast Top /
Bottom
Heat
1 - 1.5 200 230 60 - 80 1
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