GB
2
5
MULTILEVEL
Use positions 2 and 4, placing the food which
requires more heat on 2.
Place the dripping pan on the bottom and the rack
on top.
BARBECUE
Place the grill rack in position 3 or 4 and place
the food in the centre of the rack.
We recommend that the power level is set to
ma
x
imum. The top heating element is regulated
by a thermostat and may not always operate
constantly.
O
v
en
c
oo
k
in
g
a
dv
i
c
e
t
a
b
le
PIZZA
Use a light aluminium pizza pan. Place it on the
rack provided.
For a crispy crust, do not use the dripping pan as
it prevents the crust from forming by e
x
tending
the total cooking time.
If the pizza has a lot of toppings, we recommend
adding the mozzarella cheese on top of the pizza
halfway through the cooking process.
Coo
k
in
g
mode
s
Food
s
Wei
gh
t
(
in
kg)
Rac
k p
o
s
ition
Pre
h
eatin
g
Recommended
tem
p
erature
(°
C
)
Coo
k
in
g
duration
(
minute
s)
standard
guide
rails
sliding
guide
rails
M
ultile
v
el
*
Pizza
on
2
racks
Pies
on
two
racks/cakes
on
2
racks
Sponge
cake
on
2
racks
(on
the
dripping
pan)
Roast
chicken
+
potatoes
Lamb
Mackerel
Lasagne
Cream
puffs
on
2
racks
Biscuits
on
2
racks
Cheese
puffs
on
2
racks
Savoury
pies
1+1
1
1
1
2
and
4
2
and
4
2
and
4
1
and
2/3
2
1
or
2
2
2
and
4
2
and
4
2
and
4
1
and
3
1
and
3
1
and
3
1
and
3
1
and
3
1
1
1
1
and
3
1
and
3
1
and
3
1
and
3
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
220-230
180
170
200-210
190-200
180
190-200
190
190
210
200
20-25
30-35
20-25
65-75
45-50
30-35
35-40
20-25
10-20
20-25
20-30
B
ar
b
ecue
*
Mackerel
Sole
and
cuttlefish
Squid
and
prawn
kebabs
Cod
fillet
Grilled
vegetables
Veal
steak
Sausages
Hamburgers
Toasted
sandwiches
(or
toast)
Spit-roast
chicken
using
rotisserie
spit
(where
present)
Spit-roast
lamb
using
rotisserie
spit
(where
present)
1
0.7
0.7
0.7
0.5
0.8
0.7
4
or
5
4
or
6
1
1
4
4
4
4
3
or
4
4
4
4
4
-
-
3
3
3
3
2
or
3
3
3
3
3
-
-
No
No
No
No
No
No
No
No
No
No
No
100%
100%
100%
100%
100%
100%
100%
100%
100%
100%
100%
15-20
10-15
8-10
10-15
15-20
15-20
15-20
10-12
3-5
70-80
70-80
G
ratin
*
Grilled
chicken
Cuttlefish
Spit-roast
chicken
using
rotisserie
spit
(where
present)
Spit-roast
duck
using
rotisserie
spit
(where
present)
Roast
veal
or
beef
Roast
pork
Lamb
1.5
1
1.5
1.5
1
1
1
2
2
-
-
2
2
2
2
2
-
-
2
2
2
No
No
No
No
No
No
No
210
200
210
210
210
210
210
55-60
30-35
70-80
60-70
60-75
70-80
40-45
L
o
w
tem
p
erature
Defrosting
Proving
Dish
heating
Pasteurisation
2
or
3
2
or
3
2
or
3
2
or
3
2
2
2
2
No
No
No
No
-
-
-
-
-
60-90
-
-
Automatic
p
izza
Pizza
(see
recipe)
Focaccia
(bread
dough)
1
1
2
2
2
2
No
No
-
-
23-33
23-33
Automatic
b
read
Bread
(see
recipe)
1
2
2
No
-
55
Automatic
b
a
k
ed
ca
k
e
s
Cakes
made
using
leavened
dough
1
2
or
3
2
No
-
35-55
Automatic
roa
s
t
Roasts
1
2
or
3
2
No
-
60-80
*
The
cooking
times
listed
above
are
intended
as
guidelines
only
and
may
be
modified
according
to
personal
tastes.
Oven
preheating
times
are
set
as
standard
and
may
not
be
modified
manually.
