GB
Oven cooking advice table
Automatic cooking modes
Mode
Cooking programme recommended for …
EXAMPLES
SUPPORT
Dripping pan
level
Cooking time
(minutes)
Oven at start
Sponge cake with yoghurt and pound
cake (with baking powder)
fruit cake, marble cake, pound cake,
etc.
cake tin on grille
2 45**
Fruit tarts (short crust pastry or puff
pastry, with or without flan filling)
apple tart, Mirabelle plum tart, pear
tart, etc.
cake tin on grille
2
Puff pastry
apple puffs, country-style tarts,
pastries, etc.
on dripping pan
2
Baked
cakes
Desserts without yeast (clafoutis, almond
pithivier, country-style cake, etc.)
on dripping pan
2
Cold
Pizzas
Deep-pan pizza, focaccia (bread dough)
2
28**
Hot or cold
Bread ***
2
55
Cold
* The cooking times listed above are intended as guidelines only and may be modified to suit personal tastes. Oven preheating times are set by default and cannot be modified manually.
** The duration of the automatic cooking functions are set by default. The values in the table refer to the minimum and maximum duration, which may be modified by the user, taking the
default value as a starting point.
*** As stated in the recipe, pour 100 g water into the dripping pan.
DISHES
EXAMPLES
FUNCTION
TEMPERATURE
SUPPORT
Yoghurt
Low
temperature
40 °C
baking dish on dripping pan
VA
R
IO
U
S
Dried foods
mushrooms, herbs, sliced fruit or vegetables, etc.
Low temperature
65 °C
on grille
DISHES
EXAMPLES
FUNCTION
TEMPERATURE
SUPPORT
Biscuit cakes (without yeast)
sponge cake, sponge fingers, swirled biscuits,
brownies, etc.
200 °C
cake tin on dripping pan
White cheese tart
200
°C
cake tin on dripping pan
Tarts made using leavened dough
sugar pie, fruit brioche loaf, etc.
180 °C
cake tin on dripping pan
Tart cases (crumbly sweet pastry)
fresh fruit tarts (strawberry, raspberry, etc.)
180 °C
cake tin on dripping pan (with
baking beans weighing the
pastry down )
Pies (shortcrust or puff pastry)
pear pie, etc.
220 °C
cake tin on dripping pan
Cream puffs
profiteroles, mini cream puffs, cream puffs,
Paris-Brest pastry dessert, Saint Honoré cake,
etc.
190 °C
on dripping pan
Mini sweet pastries (natural
yeast)
croissants, sugar pie, plain brioche (no filling),
mini savarin cakes, etc.
180 °C
on dripping pan
BA
KE
D DE
S
S
E
R
T
S
Large sweet pastries (natural
yeast)
Kugelhopf, brioche, panettone, sweet bread,
etc.
Baked cakes or Multilevel
160 °C
on dripping pan or cake tin on
dripping pan
Biscuit dough
biscuits in paper trays, scooping biscuits, etc.
180 °C
on dripping pan
Crumbly sweet pastry
shortbread, spritz cookies, plain biscuits, etc.
200 °C
on dripping pan
Puff pastry
various types of puff pastry dessert, etc.
200 °C
on dripping pan
Amaretti, coconut balls
coconut or almond amaretti
180 °C
on dripping pan
Leavened dough
mini-brioches, mini-croissants, etc.
180 °C
on dripping pan
White meringues
70
°C
on dripping pan
PA
S
T
R
IES
Golden meringues
Baked cakes or Multilevel
110 °C
on dripping pan
Pudding
pudding made with bread or brioche, rice
pudding
190 °C
cake tin on dripping pan
Cream desserts and flans,
semolina
crème caramel, crème brûlée, chocolate flan,
etc.
160 °C
moulds or baking dish on
dripping pan (bain-marie on
dripping pan)
Rice desserts
riz condé rice pudding, Imperial rice pudding,
etc.
180 °C
cake tin on dripping pan
DE
S
S
E
RT
S
Soufflé
liqueur soufflé, fruit soufflé, etc.
Baked cakes or Multilevel
200 °C
cake tin on dripping pan
FRUIT
Stuffed or foil-baked fruit
baked apples, etc.
Multilevel
200 °C
cake tin or foil pouch on
dripping pan
10
DISHES EXAMPLES
COOKING
MODE
TEMPERATURE
SUPPORTS
Roast poultry
chicken, duck, cockerel, capon.
Roasting
200 °C
poultry on the grid
Poultry on the spit
chicken, cockerel
Turnspit
250 °C
turnspit support
Roasts
roast pork, veal, turkey, beef, leg of lamb, haunch of
venison, stuffed veal breast, etc.
Roasting
200 °C
meat directly on the grid
large pieces of braised meat
whole ham on the bone, large capon or turkey, etc.
Multi-level
180 °C (one third
into cooking, lower
the temperature to
160°C)
meat on the oven tray baste
regularly with the juice
Meat casseroles and traditional
dishes
beef bourguignon, rabbit chasseur, veal Marengo,
lamb stew, Basquaise chicken, etc. hotpots,
cassoulet, etc.
Convection mode
190 °C
casserole dish on the oven tray
Grilled meat
ribs, cutlets, sausages, kebabs, chicken thighs, etc.
Multi-level
270 °C
on the grid (the rack depends
on the size)
Meat pies
Beef Wellington, steak and kidney pie, etc.
Multi-level
200 °C
on the tray (for large pieces of
meat, lower the temperature to
160°C when the pastry crust is
baked)
ME
A
T
Salt-baking
salt-baked poultry, etc.
Multi-level
240 °C
meat on the oven tray or in a
dish on the oven tray
Grilled fish and fish kebabs
bass, mackerel, sardines, mullet, tuna, etc.
Multi-level
250 °C
on the grid (the rack depends
on the size)
Whole fish (stuffed)
sea bream, carp, etc.
Multi-level
200 °C
on the oven tray
Fish fillets (with basting)
salmon, scorpion fish, cod, bass, etc.
Convection mode
200 °C
on the oven tray
Foil parcels
sole, dab, scallops, etc.
Multi-level
200 °C
on the oven tray
Fish pies (flaky or shortcrust
pastry)
salmon, pike, etc.
Multi-level
200 °C
on the oven tray
Fish au gratin
brandade gratin, etc.
gratin (or roasting)
200-210 °C
260 °C
dish on the oven tray
Soufflés
scallop soufflé, etc.
Multi-level
200 °C
soufflé dish on the oven tray
FI
S
H
Salt-baked fish
bass, carp, etc.
Multi-level
240 °C
fish on the oven tray or in a
dish on the oven tray
