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Food
Spinach flan
Quiche Lorraine (Sa-
voury flan)
Swiss Flan
Cheesecake
Apple cake, covered
Vegetable pie
1)
Unleavened bread
1)
Puff pastry flan
1)
Flammekuchen
Piroggen (Russian
1)
version of calzone)
1) Preheat the oven.
2) Use a deep pan.
11.17 Roasting
• 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 appliance.
11.18 Roasting tables
Beef
Food
Function
Pot roast
Top/Bottom Heat
Temperature (°C)
160 - 180
170 - 190
170 - 190
140 - 160
150 - 170
160 - 180
230
160 - 180
230
180 - 200
Quantity
1 - 1.5 kg
Time (min)
45 - 60
45 - 55
45 - 55
60 - 90
50 - 60
50 - 60
10 - 20
45 - 55
12 - 20
15 - 25
• 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
approximately 10 minutes before the
end of the roasting time, and use the
residual heat.
Tempera-
Time (min)
ture (°C)
230
120 - 150
ENGLISH
31
Shelf position
1
1
1
1
1
1
2
2
2
2
Shelf posi-
tion
1
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