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Verfügbare Sprachen
Verfügbare Sprachen
Type of food
Fruit tarts, short
crust pastry
Fruit tarts, crum-
ble pastry
Pizza, home made
(thick - with a lot
of topping)
Pizza, home made
(thin crust)
Pizza, frozen
Tarts, home made
pre-baking, roll
Tarts, home made
finishing
Tarts, frozen
1) pre-heat the oven
12.6 Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the
manufacturer).
• Large roasting joints can be roasted
directly in the deep roasting pan or on
the oven shelf above the deep roast-
ing pan. (If present)
12.7 Hot Air Roasting
Beef
Type of meat
1)
Roast beef
Rump steak
- browning
Rump steak
- roasting
Roast beef
1) Other. Can be browned off after roasting under the grill or with top/bottom heat at
250°C. If you are using a meat probe, remove it before grilling.
Shelf
Temperature °C
2-3
2-3
1-2
1-2
200-230
1-2
3-4
3-4
3-4
• Roast lean meats in a roasting tin with
a lid. This well keep the meat more
succulent.
• All types of meat, that can be
browned or have crackling, can be
roasted in the roasting tin without the
lid.
Shelf
Temperature °C
2-3
2-3
2-3
1-2
Time in minutes
170-180
175-200
180-200
1)
200
215-225
215-225
200
Time in minutes
per kg meat
125
200
150
160
ENGLISH
25
35-45
25-35
25-35
15-20
15-20
35-45
35-45
15-25
80-120
total 10
50-60
90-120
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