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Food
Cakes: Sponges
Cakes: Madeira
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
10.7 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray.
Put some water in the tray to prevent dripping
fat from burning.
10.8 Thermaflow® - Main Oven
Roasting
Food
Beef / Beef boned
Mutton / Lamb
Pork / Veal / Ham
Chicken
Temperature (°C)
160 - 170
140 - 160
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
170 - 190
180 - 200
Time (min)
20 - 25
60 - 80
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 Roasting
table.
Turn the roast after 1/2 - 2/3 of the cooking
time.
If level one is suggested put the food directly
on the baking tray
Baste meat joints with their own juice several
times during roasting.
Time (min)
20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 minutes over
20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 minutes over
30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 minutes over
20 - 25 minutes per 0.5 kg (1 lb) and 20 minutes over
Shelf posi‐
tion
3
3
3
3
3
1 – 3
3
3
3
3
3
3
3
3
3
1 – 3
2
ENGLISH
17
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