AEG BS7304021M Recipe Book download pdf (Page 14)

Food to be

cooked

Weight (g) Shelf position

Temperature

°C

Time in min.

Fillet of beef 1000 - 1500 3 120 90 - 150

Roast veal 1000 - 1500 1 120 120 - 150

Steaks 200 - 300 3 120 20 - 40

PIZZA SETTING

Type of baking Shelf position Temperature °C Time Min.

Pizza (thin crust)

2

200 - 230

1)2)

15 - 20

Pizza (with a lot of

topping)

2 180 - 200 20 - 30

Tarts 1 180 - 200 40 - 55

Spinach flan 1 160 - 180 45 - 60

Quiche Lorraine 1 170 - 190 45 - 55

Swiss flan 1 170 - 190 45 - 55

Apple cake, cov-

ered

1 150 - 170 50 - 60

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread

2

230

1)

10 - 20

Puff pastry flan

2

160 - 180

1)

45 - 55

Flammekuchen

(Pizza-like dish

from Alsace)

2

230

1)

12 - 20

Piroggen (Russian

version of calzone)

2

180 - 200

1)

15 - 25

1)

Preheat the oven

2)

Use deep pan

ROASTING

General instructions:

• Use heat-resistant ovenware to roast

(please read the instructions of the

manufacturer).

• Large roasting joints can be roasted di-

rectly in the deep roasting pan or on

the oven shelf above the deep roasting

pan. (If present)

• Roast lean meats in a roasting tin with a

lid. This well keep the meat more suc-

culent.

• All types of meat, that can be browned

or have crackling, can be roasted in the

roasting tin without the lid.

• We recommend cooking meat and fish

weighing 1 kg and above in the oven.

• To prevent escaping meat juices or fat

from burning on to the pan, we recom-

mend placing some liquid in the deep

roasting pan.

• If required, turn the roast (after 1/2 - 2/3

of the cooking time).

• Baste large roasts and poultry with their

juices several times during roasting.

This will give better roasting results.

• You can switch the oven off about 10

minutes before the end of the roasting

time, in order to utilise the residual

heat.

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