13
ture setting (200°C-220°C) for a short time, then turn the
oven down afterwards. In general, the larger the roast, the
lower the temperature setting. Place the meat on the cen-
tre of the rack and place the dripping pan beneath it to
catch the fat. Make sure that the rack is inserted so that it
is in the centre of the oven. If you would like to increase
the amount of heat from below, use the low rack heights.
For savoury roasts (especially duck and wild game), dress
the meat with lard or bacon on the top.
Practical Cooking Advice
Selection
Knob Setting
Type of Food
Wt.
(Kg)
Rack Position
From Oven
Bottom
Preheating Time
(minutes)
Thermostat
Knob
Setting
Cooking
Time
(minutes)
1 Convection
Mode
Duck
Roast beef
Roast pork
Biscuits
1
1
1
-
3
3
3
3
15
15
15
15
200
200
200
160
65-75
70-75
70-80
15-20
2 Pastry Mode
Cakes
Pies
0.5
1
3
2/3
15
15
180
180
20-30
45-50
3 Pizza Mode
Pizza
Roast beef
Chicken
0.5
1
1
3
3
2/3
15
10
10
220
200
180
15-20
45-55
60-70
4 Ventilation
Mode
Pizza (several levels)
Lasagne
Baked Tagliatelle
Baked Pasta
Lamb
Chicken
Mackerel
Sea Bream
Chocolate cake
1
1
1
1
1
1
1
1.5
1
2/3
3
3
3
2
3
2
2
3
15
10
10
10
10
15
10
10
10
220
180
180
180
180
200
180
180
160
15-20
30-35
20-30
20-30
40-45
60-70
50-55
55-60
50-60
5 Grill Mode
Sole and squid
Calamari and shrimp
Kabobs
Cod fillets
Grilled vegetables
1
1
1
1
4
4
4
3-4
5
5
5
5
Max
Max
Max
Max
8
4
10
8-10
6 Double Grill
Mode
Veal steaks
Chops
Hamburgers
Mackerel
1
1.5
1
1
4
4
3
4
5
5
5
5
Max
Max
Max
Max
15-20
25
7
20-25
7 Double Grill
Ventilation
Mode
Grilled chicken
Stuffed cuttle-fish
1.5
1.5
2
2
5
5
200
200
55-60
40-45
NB: cooking times are approximate and may vary according to personal taste.
