Roasting - Pelgrim OST 950 Notice D'utilisation

Table for baking with upper- and lower heat
dish temp
in °C
Cakes and Biscuits
Fruit cake 160 - 180
Walnut gateau 160 - 180
Fruit sponge 180 - 200
Sponge flan 180 - 200
Shortbread 160 - 180
Biscuits 180 - 200
Meringues 130 - 140
Pastries
Flan pastry 180 - 200
Shortcrust pastry 180 - 200
Puff pastry 200- 220
Choux pastry 190 - 180
Paté sucree 180 - 200
Yeast baking
Bread 190 - 210
Pizzas 190 - 210
Fruitloaf 170 - 190
Croissants 230 - 240
Chelsea buns 190 - 210
The figures in this table are guidelines
The times will vary depending on the type and quantity of food being baked.
ridge time in
level min.
1 70 - 80
1 60 - 70
1, 2 35 - 40
1 15 - 20
1 50 - 60
2 10 - 15
2 30 - 50
1 15 - 20
1 20 - 25
1, 2 15 - 20
2 20 - 25
1 25 - 30
2, 3 40 - 50
2, 3 20 - 25
2 80 - 95
2 20 - 25
2, 3 25 - 30

Roasting

If the meat is covered when roasted, e.g. in a
casserole, it will retain its juices and little or
no smoke will develop. When roasted in an
open roasting tin it will brown and crisp more
quickly.
The oven's roasting tin is ideal for roasting
large joints, weighing over 1 kg.
Roasting table
Meat weigth in kg
Pork 1
Beef 1
Veal 1
Spring Chicken 1
Chicken 1,3
Duck 1,5
Goose 3
Turkey 2
Turkey 3
Venison 1,5
Fish (whole) 1
The figures in this table are guidelines.
The table below applies only when you put the
dishes into a cold oven. When using top and
bottom heat the dishes should be put on to the
second ridge.
temp in °C time in mins.
180 - 200 100
170 - 190 100
170 - 190 90
180 - 200 60
170 - 190 75
150 - 170 90
170 - 190 160 - 180
160 - 180 110 - 130
160 - 180 150 - 180
170 - 190 90
160 - 180 50