Lamona LAM7002 - Pizza Setting and Roasting; Pizza Setting Details; Roasting Tips and Techniques

Food Quantity (kg) Temperature
(°C)
Time (min) Shelf posi-
tion
Steak 0.2 - 0.3 120 20 - 40 1
Pizza Setting
Food Temperature (°C) Time (min) Shelf position
Pizza (thin crust)
1)
200 - 230 15 - 20 3
Pizza (with a lot of top-
ping)
2)
180 - 200 20 - 30 3
Tarts 180 - 200 40 - 55 3
Spinach flan 160 - 180 45 - 60 3
Quiche Lorraine (Savou-
ry flan)
170 - 190 45 - 55 3
Swiss Flan 170 - 190 45 - 55 3
Cheesecake 140 - 160 60 - 90 3
Apple cake, covered 150 - 170 50 - 60 3
Vegetable pie 160 - 180 50 - 60 3
Unleavened bread
1)
230 10 - 20 3
Puff pastry flan
1)
160 - 180 45 - 55 3
Flammekuchen
1)
230 12 - 20 3
Piroggen (Russian ver-
sion of calzone)
1)
180 - 200 15 - 25 3
1)
Preheat the oven.
2)
Use a deep pan.
Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the tray or on the wire shelf placed above the tray.
Put some water in the tray to prevent the meat juices or fat from burning.
Meat with crackling can be roasted in the roasting tin without the lid.
Turn the roast after 1/2 - 2/3 of the cooking time.
To keep meat more succulent:
• roast lean meat in the roasting tin with the lid or use roasting bag.
• roast meat and fish in large pieces (1 kg or more).
• baste large roasts and poultry with their juices several times during roasting.
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