Food Temperature (°C) Time (min) Shelf posi‐
tion
Meringue bases 100 90 - 120 2 + 4
- heating with oven turned off 25 2 + 4
Biscuits 150 - 160 10 - 20 2 + 4
Choux pastry 155 - 165 30 - 40 2 + 4
Fruit tarts, short crust pastry 150 - 160 pre-baking, roll 10 -
15
2 + 4
Fruit tarts, short crust pastry 150 - 160 finishing 35 - 45 2 + 4
Fruit tart, crumble pastry 170 - 180 30 - 40 2 + 4
10.10 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.
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.
10.11 Hot Air Roasting
Beef
Food Temperature (°C) Time (min / kg) Shelf posi‐
tion
Roast beef
1)
125 80 - 120 2 - 3
Rump steak - browning 200 total 10 2 - 3
Rump steak - roasting 150 50 - 60 2 - 3
Roast beef 160 90 - 120 1 - 2
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.
Veal
Food Temperature (°C) Time (min / kg) Shelf posi‐
tion
Fillet of beef
1)
160 60 - 70 2 - 3
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.
22 ENGLISH
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