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10.22 Crispy baking with True Fan + Bottom
Food
Pizza (thin)
Pizza (thick)
Tarts
Spinach flan
Quiche Lorraine /
Swiss Flan
Apple cake, covered
Vegetable pie
Unleavened bread
Puff pastry flan
Flammekuchen
Pierogi
1) Preheat the oven.
2) Use a deep pan.
10.23 Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the
tray or on the wire shelf placed above
the tray.
Put some water in the tray to prevent the
meat juices or fat from burning.
Meat with crackling can be roasted in the
roasting tin without the lid.
Turn the roast after 1/2 - 2/3 of the
cooking time.
10.24 Roasting
Beef
Food
Braised meet
Roast beef or fillet:
rare
Temperature (°C)
1)2)
210 - 230
180 - 200
180 - 200
160 - 180
170 - 190
150 - 170
160 - 180
1)
210 - 230
1)
160 - 180
1)
210 - 230
1)
180 - 200
Quantity (kg)
Function
1 - 1.5
Conventional
Cooking
1 cm thick
Grill + Fan
Time (min)
15 - 25
20 - 30
40 - 55
45 - 60
45 - 55
50 - 60
50 - 60
10 - 20
45 - 55
15 - 25
15 - 25
To keep meat more succulent:
• roast lean meat in the roasting tin with
the lid or use roasting bag.
• roast meat and fish in large pieces (1
kg or more).
• baste large roasts and poultry with
their juices several times during
roasting.
Temperature
(°C)
230
1)
190 - 200
ENGLISH
37
Shelf position
2
2
1
1
1
1
1
2
2
2
2
Time (min)
120 - 150
5 - 6
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