GB14
Vols-au-vent / Puff
pastry crackers
Yes
3
190-200
20-30 Drip tray / baking tray
Yes
1-4
180-190
20-40
Shelf 4: oven tray on wire
shelf
Shelf 1: drip tray / baking
tray
Lasagna / Baked
pasta / Cannelloni /
Flans
Yes
3
190-200
45-55 Oven tray on wire shelf
Lamb / Veal / Beef /
Pork 1 Kg
Yes
3
190-200
80-110
Drip tray or oven tray on wire
shelf
Chicken / Rabbit /
Duck 1 Kg
Yes
3
200-230
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,
courgettes,
aubergines)
Yes
2
180-200
50-60 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)
Shelf 3: drip tray with water
Sausages / Kebabs /
Spare ribs /
Hamburgers
-
5
2-3
(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
-
2
2 (medium) 55-70
Shelf 2: wire tray (turn food
two thirds of the way
through cooking)
Shelf 1: drip tray with water
3 (high)
80-110
Shelf 2: turnspit
Shelf 1: drip tray with water
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)
Roast potatoes
-
3
2 (medium) 45-55
Drip-tray / baking tray (if
necessary, turn food two
thirds of the way through
cooking)
Vegetables au
gratin
-
3
3 (high)
10-15 Oven tray on wire shelf
Recipe
Function
Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes