GB
37
37
Advice on baking and roasting
Baking/roasting using conventional heat
Grill / Grill + Fan
Meal
Pastries/cake
Fruit tart
Meringue
Sponge cake
Angel cake
Fruit cake
Chocolate cake
Puff pastry cake
Pita bread
Meat
Chicken (1-1,5 kg)
Turkey (4-8 kg)
Goose (4-5 kg)
Duck (2-4 kg)
Capon (2,5-3 kg)
Beef pot roast (1-1,5 kg)
Leg of lamp
Roast hare
Roast pheasant
Fish
Shelf position
from bottom
3
3
4
3
2
3
3
3
3
3
3
3
3
3
3
3
3
3
Temp.
in °C
180
130
160
180
180
180
180
220
200
200
200
200
200
200
200
200
200
200
Cooking time
(Min.)
60-80
60-80
30-40
30-40
60-80
30-40
20-30
20-30
60-90
90-150
150-210
90-150
120-150
90-150
60-90
60-90
60-90
20
Meal
Cutlets
Steaks
Sausages
*Grilled chicken (1 kg)
Shelf position
from bottom
5
5
5
2
Temp.
in °C
Max
250
250
250
Cooking time
(Min.)
12+12
15-20+6-9
15+5
40+20
Notes for using baking tins:
1) Always place baking tins in the centre of the baking grill
2) Dark-coloured baking tins made of metal yield the best results. If you use light-coloured baking tins we
recommend to place them on the baking tray instead of the baking grill.
Notes:
1) Always place the dripping pan on level 1 when using the grill in order to collect cooking juices and grease.
2) For meals marked with * we recommend to use the function grill+fan.