Philco POB 62 - Příručka (Stránka 72)

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 top-
ping)
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, covered 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 ver-
sion of calzone)
2 180 - 200 1) 15 - 25
1) Preheat the oven.
2) Use a deep pan.
Roasting
• Use heat-resistant ovenware to roast (re-
fer to the instructions of the manufactur-
er).
• You can roast large roasting joints direct-
ly 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 succu-
lent.
• All types of meat that can be browned or
have crackling can be roasted in the
roasting tin without the lid.
• We recommend that you cook meat and
fish weighing 1 kg and above in the oven.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid in-
to the deep pan.
• If necessary, 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
gives better roasting results.
• You can deactivate the appliance ap-
proximately 10 minutes before the end of
the roasting time, and use the residual
heat.
Roasting with Turbo Grilling
Beef
Type of meat Quantity
Oven func-
tion
Shelf posi-
tion
Tempera-
ture °C
Time (min.)
Pot roast 1 - 1.5 kg
Conventional
Cooking
1 230 120 - 150
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