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(°C)
Real cooking
time (min)
(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
Vegetables,
poached, 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
Mediterra-
nean vegeta-
bles, 0.7 kg
baking tray or drip-
ping pan
180 3 45 40 - 50
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.
ROASTING TABLES - MAIN OVEN
Beef
Food Quantity Temperature (°C) Time (min) Shelf position
Roast beef or fillet:
rare
per cm of thick-
ness
190 - 200
1) 5 - 6 2
Roast beef or fillet:
medium
per cm of thick-
ness
180 - 190
1) 6 - 8 2
14
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