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(°C) (min)
Macaroons, 24
pieces
baking tray or dripping
pan
160 2 35 - 45
Muffins, 12 pieces baking tray or dripping
pan
180 2 40 - 50
Savory pastry, 20
pieces
baking tray or dripping
pan
180 2 35 - 45
Short crust bis-
cuits, 20 pieces
baking tray or dripping
pan
150 2 35 - 45
Tartlets, 8 pieces baking tray or dripping
pan
180 2 35 - 45
Vegetables,
poached, 0.4 kg
baking tray or dripping
pan
180 3 40 - 50
Vegetarian ome-
lette
pizza pan on wire shelf 200 3 40 - 50
Mediterranean
vegetables, 0.7 kg
baking tray or dripping
pan
180 4 45 - 55
PIZZA SETTING
Main oven
Food Temperature (°C) Time (min) Shelf position
Apple Pie 160 - 180 50 - 60 3
Plate Tart 180 - 200 25 - 50 3
Quiches / Tarts 180 - 200 25 - 50 3
TIPS ON ROASTING
Use heat-resistant ovenware.
Roast lean meat covered (you can use aluminium
foil).
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.
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