Bakes and gratins table
Dish
Oven function
Shelf position
Temperature (°C)
Time (min)
Pasta bake
Conventional
Cooking
1
180
-
200
45
-
60
Lasagne
Conventional
Cooking
1
180
-
200
35
-
50
Vegetables au
gratin
1)
Conventional
Cooking
1
180
-
200
15
-
30
Baguettes topped
with melted
cheese
11)
Conventional
Cooking
1
200
-
220
15
-
30
Sweet bakes
Conventional
Cooking
1
180
-
200
40
-
60
Fish bakes
Conventional
Cooking
1
180
-
200
40
-
60
Stuffed vegeta-
bles
Conventional
Cooking
1
180
-
200
40
-
60
1) Preheat the oven
Roasting
Roasting dishes
• Use heat
-
resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep pan (if present) or on the wire
shelf above the deep pan.
• Roast lean meats in a roasting tin with a lid. This will keep 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.
Roasting with Conventional Cooking
Beef
Type of meat
Quantity
Oven func
-
tion
Shelf position
Temperature
(°C)
Time (min)
Pot roast
1
-
1.5 kg
Conventional
Cooking
1
200
-
230
105
-
150
Roast beef or
fillet: rare
per cm of
thickness
Conventional
Cooking
1
230
-
250
1)
6
-
8
Roast beef or
fillet: medium
per cm of
thickness
Conventional
Cooking
1
220
-
230
1)
8
-
10
Roast beef or
fillet: well
done
per cm of
thickness
Conventional
Cooking
1
200
-
220
1)
10
-
12
1) Preheat the oven
Helpful hints and tips
17
