GB33
Savoury pies
(vegetable pie, quiche
lorraine)
-
3
180-190
40-55
Cake tin on wire shelf
-
1-4
180-190
45-60
Shelf. 4: cake tin on wire shelf
Shelf. 1: cake tin on wire shelf
-
1-3-5
180-190
45-60
Shelf. 5: cake tin on wire shelf
Shelf. 3: cake tin on wire shelf
Shelf. 1: drip tray or baking tray + cake tin
Vols-au-vent / Puff pastry
crackers
-
3
190-200
20-30
Drip tray or baking tray
-
1-4
180-190
20-40
Shelf. 4: oven tray on wire shelf
Shelf. 1: drip tray or baking tray
-
1-3-5
180-190
20-40
Shelf. 5: oven tray on wire shelf
Shelf. 3: oven tray on wire shelf
Shelf. 1: drip tray or baking tray
Lasagna / Baked pasta /
Cannelloni / Flans
-
3
190-200
45-55
Oven tray on wire shelf
Lamb / Veal / Beef / Pork
1 Kg
-
3
190-200
80-110 Drip tray or oven tray on wire shelf
Chicken / Rabbit / Duck
1 Kg
-
3
200-230
50-100 Drip tray or oven tray on wire shelf
Turkey / Goose 3 Kg
-
2
190-200
80-130 Drip tray or oven tray on wire shelf
Baked fish / en papillote
(fillet, whole)
-
3
180-200
40-60
Drip tray or oven tray on wire shelf
Stuffed vegetables
(tomatoes, courgettes,
aubergines)
-
2
180-200
50-60
Oven tray on wire shelf
Toast
-
5
High
3-5
Grill
Fish fillets / steaks
-
3-4
Medium
20-30
Shelf. 4: wire shelf (turn food halfway through
cooking)
Shelf. 3: drip tray with water
Sausages / Kebabs / Spare
ribs / Hamburgers
-
4-5
Medium-High
15-30
Shelf. 5: wire tray (turn food halfway through
cooking)
Shelf. 4: drip tray with water
Roast chicken 1-1.3 Kg
-
1-2
Medium
55-70
Shelf. 2: wire tray (turn food two thirds of the way
through cooking)
Shelf. 1: drip tray with water
-
1-2
High
60-80
Shelf. 2: Rotisserie
Shelf. 1: drip tray with water
Recipe
Function Preheating
Shelf
(from bottom)
Temperature
(°C)
Time
(min)
Accessories
