Bakes and gratins
Dish
Oven func-
tion
Shelf posi-
tion
Temperature
(°C)
Time (min)
Pasta bake
Conventional
Cooking
1
180 - 200
45 - 60
Lasagne
Conventional
Cooking
1
180 - 200
25 - 40
Vegetables au
gratin
1)
Turbo Grilling
or True Fan
Cooking
1
160 - 170
15 - 30
Baguettes
topped with
melted cheese
Turbo Grilling
or True Fan
Cooking
1
160 - 170
15 - 30
Sweet bakes
Conventional
Cooking
1
180 - 200
40 - 60
Fish bakes
Conventional
Cooking
1
180 - 200
30 - 60
Stuffed vege-
tables
Turbo Grilling
or True Fan
Cooking
1
160 - 170
30 - 60
1)
Preheat the oven.
9.6
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(refer to the instructions of the manu-
facturer).
• You can roast large roasting joints di-
rectly in the deep pan (if present) or on
the wire shelf above the deep pan.
• Roast lean meats in the roasting tin with
the lid. This keeps the meat more suc-
culent.
• All types of meat that can be browned
or have crackling can be roasted in the
roasting tin without the lid.
9.7
Roasting with Turbo Grilling
Beef
Type of meat
Quantity
Oven
function
Shelf po-
sition
Tempera-
ture °C
Time
(min.)
Pot roast
1 - 1.5 kg
Conven-
tional
Cooking
1
230
120 - 150
Roast beef or
fillet: rare
per cm of
thickness
Turbo Grill-
ing
1
190 - 200
1)
5 - 6
Roast beef or
fillet: medium
per cm of
thickness
Turbo Grill-
ing
1
180 - 190
1)
6 - 8
Roast beef or
fillet: well done
per cm of
thickness
Turbo Grill-
ing
1
170 - 180
1)
8 - 10
ENGLISH
21
Summary of Contents for EOA5651AA
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