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Food Accessories Tempera‐
ture (°C)
Shelf po‐
sition
Real cook‐
ing time
(min)
Time
(min)
Macaroons,
24 pieces
baking tray or drip‐
ping pan
160 2 38 35 - 45
Muffins, 12
pieces
baking tray or drip‐
ping pan
180 2 40 35 - 45
Savory pas‐
try, 20
pieces
baking tray or drip‐
ping pan
200 2 35 30 - 40
Short crust
biscuits, 20
pieces
baking tray or drip‐
ping pan
140 2 30 25 - 35
Tartlets, 8
pieces
baking tray or drip‐
ping pan
180 2 32 25 - 35
Poached
vegetables,
0.4 kg
baking tray or drip‐
ping pan
180 2 40 - 50 40 - 50
Vegetarian
omelette
pizza pan on wire
shelf
200 2 45 40 - 50
Vegetables,
mediterrean
0.7 kg
baking tray or drip‐
ping pan
180 3 45 40 - 50
10.6 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.
10.7 Roasting tables - Main oven
Beef
Food Quantity Temperature
(°C)
Time (min) Shelf position
Roast beef or fillet:
rare
per cm of
thickness
190 - 200
1)
5 - 6 2
ENGLISH 17
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