Roasting/baking
dishware
Temp.
in ˚C
Oven
Level
from
Bottom
Time in
minutes
Notes
Meat / fi sh / poultry / game
Chicken Nuggets frozen
Griddle /
baking paper
190* 3 15 - 20
According to manufacturer’s
instructions
Duck 2 kg, stuffed
Griddle with
strainer
180 2 110 - 130
Fish ngers
Griddle /
baking paper
210 3 15 - 20
Or according to
manufacturer’s instructions
Trout in foil 250 - 300 g Rost 250 3 15 - 20 Smear foil with butter
Meat loaf 1000 g
Heat resistant
dish on grid
200 2 60 - 75 Turn after 20 min.
Chicken leg 2 pcs.
Heat resistant
dish on grid
200 3 35 - 45 Glass dish with strainer
Chicken halves 2 pcs. à 500 g Rost-Griddle 200 3 40 - 50
Griddle on level 1,
do not turn chicken
Whole chicken 1 kg Rost-Griddle 200 2 50 - 60 Turn after 20 min.
Braised beef 1 kg
Heat resistant
dish on grid
200 2 75 - 85
10 Min. im abgeschalteten
Ofen stehen lassen
Roast beef 1 kg 220* 2 25 - 40 preheat, 10 min. standing time
Roast pork 1 kg 200 2 75 - 85
Switch off oven,
leave it 10 min.
Roast veal 1 kg 200 2 60 - 70
Switch off oven,
leave it 10 min.
Pastries
Broccoli and leek pastries Griddle 190 2 40 - 50 Prick base well
Fruit pastries with fresh
Fruit and 400 g cast
Griddle 190 2 45 - 55 Prick base well
Fruit pastry with frozen
Fruit and 700 g cast
Griddle 200 2 50 - 60 Prick base well
Vegetable pastry Griddle 200 2 40 - 50
Blanch vegetables,
prick base well
Cheese pastry 1900 g Griddle 180 2 45 - 55 Prick base well
Mushroom pastry Griddle 180 2 40 - 50 Prick base well
Quiche 1200 g
Griddle round
30 cm, grill
190 2 35 - 45 Prick base well
Sweet cookies
Chräbeli/ Springerli 35 pcs. each 10 g Griddle 170
2
1 + 3
12 - 15
13 - 16
Leave to dry overnight
Gingerhead/ honey cookies up to 100 g Griddle 170 2 15 - 25
Mailänderli/ Butter cookies 5 mm thick Griddle 170
2
1 + 3
17 - 22 Brush Mailänderli 2 x with egg
Macaroons 30 pcs. each 10 g Griddle 230* 2 6 - 8 should only be stewed
Meringues 2 griddles x 15 pcs. each 30 g Griddle 100
2
1 + 3
120 - 150
Shortcrust pastry base 350 g
Diam. 24 - 26 cm
Grill / Griddle round 180 1 25 - 32
Brush base well
and leave standing
for about 1 hr
Shortcrust pastry base in small aluminium
moulds 9 pcs. each 30 g, Diam. base 6 cm
Small aluminium
moulds / grill
190 2 18 -23
Shortbread biscuits 1 sheet 30 pcs. each 10 g Griddle 180*
2
1 + 3
15 - 20
17 - 22
Cream puff/ Choux pastry 20 pcs. each 30 g Griddle 200 2 35 - 40
Cinnamon star/ chocolate balls
30 pcs. 8 - 10 mm thick
Griddle 140*
2
1 + 3
18 - 23
19 - 24
Fan cooking
- The cooking times and temperatures given are standard values
- The indications for weight are calculated for the unbaked pastry without a baking dish
- For temperature indications with * the oven is preheated at the specified temperature
Setting, see «Instructions» page 2
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