User manual

Type of baking Shelf position Temperature °C Time Min.
Vegetable pie 1 - 2 160 - 180 50 - 60
Unleavened bread
2 - 3
230 - 250
2)
10 - 20
Puff pastry flan
2 - 3
160 - 180
2)
45 - 55
Flammekuchen
2 - 3
230 - 250
2)
12 - 20
Piroggen (Russian
version of calzone)
2 - 3
180 - 200
2)
15 - 25
1)
Use deep pan
2)
Pre-heat the oven
ROASTING
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the
manufacturer).
• Large roasting joints can be roasted di-
rectly in the deep pan (if present) or on
the wire shelf above the deep pan.
• Roast lean meats in a roasting tin with a
lid. This will keep the meat more succu-
lent.
• All types of meat, that can be browned
or have crackling, can be roasted in the
roasting tin without the lid.
ROASTING WITH CONVENTIONAL COOKING
Beef
Type of meat Quantity Shelf position Temperature
°C
Time in min.
Pot roast 1-1.5 kg 1 200 - 230 105 - 150
Roast beef or
fillet: rare
per cm. of
thickness
1
230 - 250
1)
6 - 8
Roast beef or
fillet: medium
per cm. of
thickness
1 220 - 230 8 - 10
Roast beef or
fillet: well
done
per cm. of
thickness
1 200 - 220 10 - 12
1)
Pre-heat the oven
Pork
Type of meat Quantity Shelf position
Temperature
°C
Time in min.
Shoulder,
neck, ham
joint
1-1.5 kg 1 210 - 220 90 - 120
Chop, spare
rib
1-1.5 kg 1 180 - 190 60 - 90
Meat loaf 750 g -1 kg 1 170 - 190 50 - 60
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