(°C) (min)
Tartlets, 8 pieces baking tray or dripping
pan
180 2 35 - 45
Vegetables,
poached, 0.4 kg
baking tray or dripping
pan
180 3 40 - 50
Vegetarian ome‐
lette
pizza pan on wire
shelf
200 3 40 - 50
Mediterranean
vegetables, 0.7
kg
baking tray or dripping
pan
180 4 45 - 55
10.6 Pizza Setting
Main oven
Food Temperature (°C) Time (min) Shelf position
Apple Pie 160 - 180 50 - 60 3
Plate Tart 180 - 200 25 - 50 3
Quiches / Tarts 180 - 200 25 - 50 3
10.7 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.
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.
10.8 Roasting tables - Main oven
Beef
Food Quantity Temperature
(°C)
Time (min) Shelf position
Roast beef or fillet:
rare, preheat the
empty oven
per cm of
thickness
190 - 200 5 - 6 2
Roast beef or fillet:
medium, preheat
the empty oven
per cm of
thickness
180 - 190 6 - 8 2
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