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Food Temperature (°C) Time (min) Shelf position
Quiche Lorraine (Sa‐
voury flan)
170 - 190 45 - 55 3
Swiss Flan 170 - 190 45 - 55 3
Cheesecake 140 - 160 60 - 90 3
Apple cake, covered 150 - 170 50 - 60 3
Vegetable pie 160 - 180 50 - 60 3
Unleavened bread
1)
230 10 - 20 3
Puff pastry flan
1)
160 - 180 45 - 55 3
Flammekuchen
1)
230 12 - 20 3
Piroggen (Russian ver‐
sion of calzone)
1)
180 - 200 15 - 25 3
1)
Preheat the oven.
2)
Use a deep pan.
10.10 Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the
tray or on the wire shelf placed above the
tray.
Put some water in the tray to prevent the
meat juices or fat from burning.
Meat with crackling can be roasted in the
roasting tin without the lid.
Turn the roast after 1/2 - 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 large pieces (1
kg or more).
• baste large roasts and poultry with
their juices several times during
roasting.
10.11 Roasting
Beef
Food Func‐
tion
Quantity
(kg)
Power
(Watts)
Tempera‐
ture (°C)
Time (min) Shelf po‐
sition
Pot roast Top /
Bottom
Heat
1 - 1.5 200 230 60 - 80 1
ENGLISH 21
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