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3 140-160 3 170-190 0:25-0:50 3 150- 170 3 170-190 0:40-1:20 - - 3 170-190 0:40-1:20 1 180-200 1 0:30-1:00 190-2101 - - 1 0:10-0:25 230-3001 - - 1 0:08-0:15 275-3001 1 180-200 1 210-230 0:35-0:50 3 150-160 3 0:06-0:20 170-1901 3 140-150 3 160-180 0:10-0:40 3 150-160 3 170-190 0:15-0:20 3 80-100 3 100-120 2:00-2:30 3 100-120 3 120-140 0:30-0:60 3 150-160 3 170-190 0:20-0:40 3 3 0:20-0:30 170-1801 190-2101 3 3 0:20-0:35 170-1901 180-2201 2) Use the combination/fat tray or the fat tray alone 3) Baking on 2 levels possible Information printed in bold type indicates the preferred oven function or temperature Tips for Baking Tip Push a wooden skewer into the highest point of the To tell if your cake is cooked cake. If the skewer comes out clean, you can switch through off the oven and utilise the residual heat. Check your recipe. Next time, use less liquid. Check The cake collapses (is sticky, that you have beaten the mixture for the correct not properly cooked through, length of time, particularly when using a food-proc water marks) essor. The cake is undercooked at Next time use a dark cake tin or place the cake one the bottom level lower. Cake with moist topping/ Next time bake at a lower temperature and increase cheesecake is not cooked the cooking time. through Pies and Gratin Table Conventional O Rotitherm I Time Shelf position from Temp. °C Shelf position from Temp. °C Hrs: Mins. bottom bottom Pasta bake 1 180-200 1 160-170 0:45-1:00 Lasagne 1 180-200 1 160-170 0:25-0:40 Vegetables au gratin1 1 200-220 1 160-170 0:15-0:30 Pizza baguettes1 1 200-220 1 160-170 0:15-0:30 Sweet souffles 1 180-200 --0:40-0:60 Fish pies 1 180-200 1 160-170 0:30-1:00 Stuffed vegetables 1 180-200 1 160-170 0:30-1:00 1) Pre-heat the oven. Information printed in bold type indicates the preferred oven function for the dish. Frozen Ready Meals Table instructions Food to be cooked Shelf position Oven function Temperature Time from bottomFrozen pizza 3 Conventional O in accordance with the maker's instrucin accordance with the maker's tions Chips1 (300-600 g) 3 Rotitherm I 200-220 °C 15-25 Mins. Baguettes 3 Conventional O in accordance with the maker's instructions in accordance with the maker's instructions Conventional Fruit flan 3 O 1) Comment: Turn chips 2-3 times during cooking. in accordance with the maker's instructions in accordance with the maker's instructions 3 When frozen foods are used the trays inserted may distort during cooking. This is because of the large differences in temperature between the frozen item and the oven. Once the trays have cooled the distortion will disappear again. Roasting Use the rotitherm I oven function or conventional O when roasting. Ovenware for roasting • Any heat-resistant dish is suitable for roasting. • If the dish has plastic handles, check that they are heat-resistant. • Large joints can be roasted directly in the universal baking tray or on the shelf unit with the baking tray placed below (e.g., turkey, goose, 3-4 chickens, 3-4 knuckles of veal.) • We recommend that all lean pieces of meat should be roasted in a casserole dish with a lid (e.g., veal, marinated beef, pot roast, frozen meat.) In this way the meat will retain its juices. • You can roast meats that are to be browned or crisped in a casserole dish without a lid (e.g., pork joints, meat loaf, lamb joints, mutton, duck, 1-2 knuckles of veal, 1-2 chicken, small poultry, roast sirloin, fillet, game). • Tip: If you use dishes for roasting (particularly for small amounts), the oven will not get so dirty! Shelf positions • Please see the following table for the shelf positions to be used. Notes on the roasting tables Information is given in the table on suitable oven functions, temperature settings, cooking times and shelf positions for various types of meat. The cooking times are only for guidance. • We recommend that only meat and fish with a minimum weight of 1kg should be roasted or baked in the oven. • In general, conventional O is particularly suitable for cooking very lean meat such as fish or game. For all other types of meat (particularly poultry) we recommend the rothitherm function I. • The cooking time required is dependent on the type and quality of the meat. • To stop meat juices or fat burning onto dishes or the oven, we recommend adding a little liquid to the roasting dish • Turn the roast after approx. 2/3 of the cooking time. 2 Switch off the oven 10-15 minutes before the end of the cooking time to make use of the residual heat. Table for Roasting Type of Meat Quantity Conventional O Rotitherm I Time Weight Shelf Position from Bottom Temperature .C Shelf Position from Bottom Temperature .C Hours: Mins. Beef Pot roast 1-1.5 kg 1 200-250 --2:00-2:30 Roast beef or fillet per cm of thickness - red inside per cm of thickness 1 250-2701 1 190-200 0:05-0:06 - pink inside per cm of thickness 1 250-2701 1 180-190 0:06-0:08 - cooked through per cm of thickness 1 210-2501 1 170-180 0:08-0:10 Pork Shoulder, neck ham joint 1-1.5...

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