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Type of baking True Fan Cooking
Shelf positions from bottom
2 shelf positions
Temperature (°C) Time (min)
Macaroons 1 / 4 100 - 120 40 - 80
Biscuits made with yeast
dough
1 / 4 160 - 170 30 - 60
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 (Savoury
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.
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 manufacturer).
You can roast large roasting joints directly 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 jui-
ces several times during roasting. This gives
better roasting results.
14
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