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Les langues disponibles
Les langues disponibles
BIS‐
CUITS / SMALL
(°C)
CAKES / PAS‐
TRIES / ROLLS
Short pastry biscuits
150 - 160
Biscuits made of
160 - 170
sponge cake mixture
Puff pastries, pre‐
170 - 180
heat the empty oven
Biscuits made of
160 - 170
yeast dough
Macaroons
100 - 120
Biscuits made of egg
80 - 100
white / Meringues
10.8 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray.
Put some water in the tray to prevent dripping
fat from burning.
Turn the roast after 1/2 - 2/3 of the cooking
time.
BEEF
Pot roast
Roast beef or fillet, rare,
preheat the empty oven
Roast beef or fillet, medi‐
um, preheat the empty
oven
Roast beef or fillet, well
done, preheat the empty
oven
(min)
20 - 40
25 - 40
30 - 50
30 - 60
40 - 80
130 - 170
1 - 1.5 kg
Conventional Cook‐
ing
per cm of thickness
Turbo Grilling
per cm of thickness
Turbo Grilling
per cm of thickness
Turbo Grilling
2 positions
1 / 4
1 / 4
1 / 4
1 / 4
1 / 4
1 / 4
Roast meat and fish in large pieces (1 kg or
more).
If level one is suggested put the food directly
on the baking tray
Baste meat joints with their own juice several
times during roasting.
10.9 Roasting
Use the first shelf position.
(°C)
230
190 - 200
180 - 190
170 - 180
3 positions
1 / 3 / 5
-
-
-
-
-
(min)
120 - 150
5 - 6
6 - 8
8 - 10
ENGLISH
45
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