GB17
Savoury pies (veg-
etable pie, quiche)
Yes
3
180-190
40-55 Cake tin on wire shelf
Yes
1-4
180-190
40-55
Shelf 4: cake tin on wire shelf
(switch levels halfway
through cooking)
Shelf 1: cake tin on wire shelf
Vols-au-vent / Puff
pastry crackers
Yes
3
190-200
15-40 Drip tray / baking tray
Yes
1-4
180-190
20-40
Shelf 4: oven tray on wire
shelf
Shelf 1: drip tray / baking tray
Lasagne / Baked
pasta / Cannelloni /
Flans
Yes
3
190-200
45-55 Oven tray on wire shelf
Lamb / Veal / Beef /
Pork 1 Kg
GENTLE
Yes
2
180-190
80-120
Drip tray or oven tray on wire
shelf
Chicken / Rabbit /
Duck 1 Kg
GENTLE
Yes
3
200-220
50-100
Drip tray or oven tray on wire
shelf
Turkey / Goose
3 Kg
Yes
2
190-200
80-130
Drip tray or oven tray on wire
shelf
Baked fish / en
papillote (fillet,
whole)
Yes
3
180-200
40-60
Drip tray or oven tray on wire
shelf
Stuffed vegetables
(tomatoes, cour-
gettes, auber-
gines)
GENTLE
Yes
2
170-190
30-60 Oven tray on wire shelf
Toast
-
5
3 (High)
3-6
Wire shelf
Fish fillets / steaks
-
4
2 (Medium)
20-30
Shelf 4: wire shelf (turn food
halfway through cooking)
20-30 Shelf 3: drip tray with water
Sausages / Kebabs
/ Spare ribs / Ham-
burgers
-
5
2-3
(Medium-
High)
15-30
Shelf 5: wire shelf (turn food
halfway through cooking)
Shelf 4: drip tray with water
Roast chicken
1-1.3 Kg
-
2
2 (Medium) 55-70
Shelf 2: wire tray (turn food
two thirds of the way
through cooking)
-
2
3 (High)
60-80 Shelf 2: turnspit (if present)
Roast Beef rare
1 Kg
-
3
2 (Medium) 35-45
Oven tray on wire shelf (turn
food two thirds of the way
through cooking if
necessary)
Leg of lamb /
Shanks
-
3
2 (Medium) 60-90
Drip tray or oven tray on wire
shelf (turn food two thirds of
the way through cooking if
necessary)
Recipe
Function
Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes
