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Food Temperature (°C) Time (min) Shelf position
Puff pastry flan
160 - 180
1)
45 - 55 2
Flammekuchen
(Pizza-like dish
from Alsace)
210 - 230
1)
15 - 25 2
Piroggen (Russian
version of calzone)
180 - 200
1)
15 - 25 2
1)
Preheat the oven.
2)
Use a deep pan.
11.22 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.
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.
roast meat and fish in pieces
weighting minimum 1 kg.
baste large roasts and poultry
with their juices several times
during roasting.
11.23 Roasting tables
Beef
Food Quantity Function Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Pot roast 1 - 1.5 kg Convention‐
al Cooking
230 120 - 150 1
Roast beef or
fillet: rare
per cm of
thickness
Turbo Grill‐
ing
190 - 200
1)
5 - 6 1
Roast beef or
fillet: medium
per cm of
thickness
Turbo Grill‐
ing
180 - 190
1)
6 - 8 1
Roast beef or
fillet: well done
per cm of
thickness
Turbo Grill‐
ing
170 - 180
1)
8 - 10 1
1)
Preheat the oven.
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