USE
27
26 USE
Roasting
If the meat is covered when roasted, e.g. in a
casserole, it will retain its juices and little or no
smoke will develop. When roasted in an open
roasting tin it will brown and crisp more quickly.
The oven’s roasting tin is ideal for roasting large
joints, weighing over 1 kg.
The table below applies only when you put the
dishes into a cold oven. When using top and
bottom heat the dishes should be put on to the
second ridge.
Roasting table
Meat weigth in kg temp in °C time in mins.
Pork 1 180 - 200 100
Beef 1 170 - 190 100
Veal 1 170 - 190 90
Spring Chicken 1 180 - 200 60
Chicken 1,3 170 - 190 75
Duck 1,5 150 - 170 90
Goose 3 170 - 190 160 - 180
Turkey 2 160 - 180 110 - 130
Turkey 3 160 - 180 150 - 180
Venison 1,5 170 - 190 90
Fish (whole) 1 160 - 180 50
The figures in this table are guidelines.
Table for baking with upper- and lower heat
Dish temp ridge time in
in °C level min.
Cakes and Biscuits
Fruit cake 160 - 180 1 70 - 80
Walnut gateau 160 - 180 1 60 - 70
Fruit sponge 180 - 200 1, 2 35 - 40
Sponge flan 180 - 200 1 15 - 20
Shortbread 160 - 180 1 50 - 60
Biscuits 180 - 200 2 10 - 15
Meringues 130 - 140 2 30 - 50
Pastries
Flan pastry 180 - 200 1 15 - 20
Shortcrust pastry 180 - 200 1 20 - 25
Puff pastry 200- 220 1, 2 15 - 20
Choux pastry 190 - 180 2 20 - 25
Paté sucree 180 - 200 1 25 - 30
Yeast baking
Bread 190 - 210 2, 3 40 - 50
Pizzas 190 - 210 2, 3 20 - 25
Fruitloaf 170 - 190 2 80 - 95
Croissants 230 - 240 2 20 - 25
Chelsea buns 190 - 210 2, 3 25 - 30
The figures in this table are guidelines
The times will vary depending on the type and quantity of food being baked.
