Recipe Book

Food to be
cooked
Weight (g) Temperature °C Shelf position Time Hours:Mins.
Roast beef 1000 - 1500 150 1 2:00 - 2:30
Fillet of beef 1000 - 1500 150 3 1:30 - 1:50
Roast veal 1000 - 1500 150 1 2:0 - 2:30
Steaks 200 - 300 120 3 0:20 - 0:40
Pizza Setting
Type of baking Shelf position Temperature °C Time Mins.
Pizza (thin crust)
2
200 - 230
1)2)
15 - 20
Pizza (with a lot of
topping)
2 180 - 200 20 - 30
Tarts 1 180 - 200 40 - 55
Spinach flan 1 160 - 180 45 - 60
Quiche Lorraine 1 170 - 190 45 - 55
Swiss Flan 1 170 - 190 45 - 55
Apple cake, covered 1 150 - 170 50 - 60
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread
2
230 - 250
1)
10 - 20
Puff pastry flan
2
160 - 180
1)
45 - 55
Flammekuchen (Pizza-
like dish from Alsace)
2
230 - 250
1)
12 - 20
Piroggen (Russian ver-
sion of calzone)
2
180 - 200
1)
15 - 25
1) Pre-heat the oven
2) Use deep pan
Roasting
General instructions:
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid. This well 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.
• We recommend cooking meat and fish weighing 1 kg and above in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recommend plac-
ing some liquid in the deep roasting pan.
• If required, turn the roast (after 1/2 - 2/3 of the cooking time).
Helpful hints and tips
9