6
Cooking guide
DISHES
TRADITIONAL COOKING
COOKING SHOULD ALWAYS BE CARRIED OUT WITH THE DOOR CLOSED AND
UNDER YOUR SUPERVISION.
MEAT
Roast pork(1kg)
Roast Veal (1kg)
Roast beef
Lamb (Leg of lamb, Shoulder 2,5 kg)
Poultry (1 kg)
Large poultry pieces
Chicken legs
Pork and veal chops
Beef ribs (1 kg)
Mutton chops
FISH
Grilled fish
Cooked fish (Sea bream)
Fish cooked in tinfoil
VEGETABLES
Gratins (cooked dishes)
Browned potatoes
Lasagnes
Stuffed Tomatoes
VARIOUS
Kebabs
Paté in terrines
Pizza (shortcrust base)
Pizza (bread base)
Quiches
Soufflé
Pies
Bread
Toasted bread
Casseroled dishes (lidded)
Thermostat
*180
*180
*240
210
180
180
*180
*240
*180
*180
*180
*210
*210
*240
*210
*210
*210
180
2
2
2
1
2
1
2
2-3
2
2
2
2
2
3
2
2
1
1
Thermostat
*240
180
*210
1
1
1
Thermostat
210
210
*210
*210-240
210-240
*270
*270
*270
*270
*270
RS
RS
3
3
3-4
4
4
3-4
4
4-5
90
60-70
30-40
50-55
50-70
90-120
15-25
15-20
25-30
10-20
15-20
35-45
10-15
30
55-60
40-45
40-45
15-20
80-100
30-40
15-18
30-45
50
40-45
30-50
1-2
90-180
Add a little water
Instructions overleaf
Placed on the grill
Earthenware dish
Double boiler pan
30 cm baking tin
Multipurpose dish
30 cm baking tin
21 cm baking tin
On the grill
Depending on the preparation
Cooking time
in minutes
indications
Runner
Runner
Runner
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