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BIS‐

CUITS / SMALL

CAKES / PAS‐

TRIES / ROLLS

Rolls

Short pastry bis‐

cuits

Biscuits made of

sponge cake

mixture

Puff pastries,

preheat the

empty oven

Biscuits made of

yeast dough

Macaroons

Biscuits made of

egg white / Mer‐

ingues

10.9 Tips on Roasting

Use heat-resistant ovenware.

Roast lean meat covered (you can use

aluminium foil).

Roast large meat joints directly in the tray

or on the wire shelf placed above the

tray.

Put some water in the tray to prevent

dripping fat from burning.

BEEF

Pot roast

(°C)

(min)

180

20 - 30

150 - 160

20 - 40

160 - 170

25 - 40

170 - 180

30 - 50

160 - 170

30 - 60

100 - 120

40 - 80

80 - 100

130 - 170

1 - 1.5 kg

Conventional

Cooking

2 positions

1 / 4

Turn the roast after 1/2 - 2/3 of the

cooking time.

Roast meat and fish in large pieces (1 kg

or more).

Baste meat joints with their own juice

several times during roasting.

10.10 Roasting

Use the first shelf position.

(°C)

230

3 positions

1 / 3 / 5

(min)

120 - 150