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Food
Cakes: Rich Fruit
Cakes: Christmas
Cakes: Apple Pie
- Shortbread
Fish
Fruit Pies, Crumbles
Milk Puddings
Pastry: Choux
Pastry: Shortcrust
Pastry: Flaky
Pastry: Puff
Plate Tarts
Quiches / Flans
Scones
Roasting: Meat, Poultry
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.
THERMAFLOW® - MAIN OVEN
Roasting
Food
Beef / Beef boned
Mutton / Lamb
Temperature (°C)
130 - 140
130 - 140
160 - 170
130 - 150
160 - 180
170 - 180
140 - 160
180 - 190
180 - 190
180 - 190
Follow manufacturer`s instructions. Reduce
the temperature for Fan oven by 20 °C.
180 - 190
170 - 180
210 - 230
160 - 180
Temperature (°C)
170 - 190
170 - 190
Time (min)
120 - 150
180 - 270
50 - 60
45 - 60
30 - 40
30 - 50
60 - 90
30 - 40
25 - 35
30 - 40
25 - 45
25 - 45
8 - 12
Refer to the Roast-
ing table.
•
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.
– baste large roasts and poultry with their
juices several times during roasting.
Time (min)
20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 mi-
nutes over
20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 mi-
nutes over
Shelf position
3
3
3
1 – 3
3
3
3
3
3
3
3
3
3
1 – 3
2
19
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