Roasting - Pelgrim PF764rvs/P03 Gebrauchs-, Aufstellungs- Und Anschlußanweisung

Pastry Baking Table
Type of pastry
Sweet pastry
Raisin cake
Ring cake
Tree cake (tart form)
Cheese cake (tart form)
Fruit cake
Fruit cake with icing
Sponge cake*
Flake cake
Fruit cake, mix dough
Cherrycake
Jelly roll*
Fruit flan
Plait bun
Cristmass cake
Apple pie
Puff paste
Salted pastry
Bacon roll
Pizza*
Bread
Rolls*
Cookies
Caraway roll
Biscuits
Danish pastry
Flaky pastry
Cream puff
Deep frozen pastry
Apple pie, cheese pie
Cheese cake
Pizza
Chips for oven*
Potato fries for oven

Roasting

Best results are obtained with the engagement of both upper
and lower, or with hot air.
Best heating mode for each type of roasting pan is indicated by
bold print in the Roasting Tables.
Note! When roasting always insert the grease filter!
Tips regarding roasting pans
• Use light enamel pans, temperature resistant glass pans,
clay dishes or wrought iron dishes.
• Stainless steel dishes are not recommendable because they
excessively reflect heat.
• Cover your roast or wrap it in foil. It will preserve its juice and
the oven will remain cleaner.
• If you leave the pan uncovered, the roast will be cooked
sooner. Roast large chunks of meat directly on the grid, with
intercepting pan underneath.
Attention when roasting!
Roasting tables indicate suggested temperatures, guide level
and roasting times. Roasting time largely depends upon the
type of meat, its size and quality, so you may expect some
variations.
• Roasting of large chunks of meat may produce excessive
steaming and dew formation at the oven door. This is quite
normal, and does not affect the operation of the oven.
However, after the completion of roasting wipe the oven door
and the glass thoroughly.
• Roasting of red meat, poultry and fish is rational if the roast
exceeds one kilogram in size.
Guide level (from Temp.
down upwards) (°C)
2 160-170
2 160-170
2 160-170
2 170-180
2 180-190
2 170-180
2 170-180
3 180-190
3 170-180
3 180-200
3 180-190
3 160-170
2 180-200
2 170-180
2 180-200
2 170-180
2 180-190
2 210-230
2 190-210
2 200-220
3 170-180
3 170-180
3 180-200
3 190-200
3 180-200
2 180-200
2 180-190
2 200-220
2 200-220
2 200-220
Instructions for use, installation and connection
Guide level (from
down upwards)
2
2
2
3
3
3
2
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
• Add as much liquid as necessary to prevent burning of juice,
dripping from meat. Roast must be surveyed at all times,
and liquid added if necessary.
• At approximately the middle of the indicated time turn the
roast round, especially if you use the deep roast dish.
• When roasting on the grill grid, place the grid in the deep
roasting pan and insert both into the sliding guide. The
bottom pan will intercept dripping fat.
• Never leave roast to cool in the oven, as it might produce
dew and corrosion of the oven.
Temp. Baking time
(°C) (in min.)
150-160 55-70
150-160 60-70
45-60
150-160
150-160 60-80
160-170 50-70
160-170 60-70
150-160 30-40
25-35
160-170
150-160 50-70
150-160 30-50
15-25
160-170
150-160 25-35
160-170 35-50
45-70
150-160
40-60
170-180
150-160 40-60
170-180 45-60
30-45
190-210
170-180 50-60
180-190 30-40
150-160 15-25
20-30
150-160
170-180 20-35
170-180 20-30
25-45
180-190
50-70
170-180
160-170 65-85
170-180 20-30
20-35
170-180
20-35
170-180
53