1.
Sear the meat in a pan on the hob
on a very high setting for 1 - 2 mi-
nutes on each side.
2.
Put the meat together with the hot
roasting pan into the oven on the
wire shelf.
3.
Put the Core Temperature Sensor in-
to the meat.
4.
Select the Slow cook function and
set the correct end core tempera-
ture.
Food to be
cooked
Weight (g)
Shelf posi-
tion
Temperature
°C
Time in min.
Roast beef
1000 - 1500
1
120
120 - 150
Fillet of beef
1000 - 1500
3
120
90 - 150
Roast veal
1000 - 1500
1
120
120 - 150
Steaks
200 - 300
3
120
20 - 40
11.7
Pizza Setting
Type of baking
Shelf position
Temperature °C
Time (min.)
Pizza (thin crust)
2
200 - 230
1)2)
15 - 20
Pizza (with many
toppings)
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 - 250
1)
10 - 20
Puff pastry flan
2
160 - 180
1)
45 - 55
Flammekuchen
(Pizza-like dish
from Alsace)
2
230 - 250
1)
12 - 20
Piroggen (Russian
version of cal-
zone)
2
180 - 200
1)
15 - 25
1)
Preheat the oven.
2)
Use a deep pan.
11.8
Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the manu-
facturer).
• You can roast large roasting joints di-
rectly in the deep pan (if present) or
on the wire shelf above the deep pan.
• Roast lean meats in the roasting tin
with the lid. This keeps the meat more
succulent.
• All types of meat that can be browned
or have crackling can be roasted in the
roasting tin without the lid.
ENGLISH
27
Summary of Contents for BP7304021
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