Type of baking
Shelf positions
Temperature °C
Time in min.
Small cakes (20per tray)
3 - 4
170
1)
20 - 30
1)
Pre-heat the oven
Bakes and gratins table
Dish
Shelf positions
Temperature °C
Time in min.
Pasta bake
1
180 - 200
45 - 60
Lasagne
1
180 - 200
35 - 50
Vegetables au gratin
1
180 - 200
1)
15 - 30
Baguettes topped with
melted cheese
1
200 - 220
1)
15 - 30
Sweet bakes
1
180 - 200
40 - 60
Fish bakes
1
180 - 200
40 - 60
Stuffed vegetables
1
180 - 200
40 - 60
1)
Pre-heat the oven
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please
read the instructions of the manufacturer).
• Large roasting joints can be roasted directly
in the deep pan (if present) or on the wire
shelf above the deep pan.
• Roast lean meats in a roasting tin with a lid.
This will keep the meat more succulent.
• All types of meat, that can be browned or
have crackling, can be roasted in the roasting
tin without the lid.
Roasting with Conventional Cooking
Beef
Type of meat
Quantity
Shelf position
Temperature °C
Time in min.
Pot roast
1-1.5 kg
1
200 - 230
105 - 150
Roast beef or fillet:
rare
per cm. of thick-
ness
1
230 - 250
1)
6 - 8
Roast beef or fillet:
medium
per cm. of thick-
ness
1
220 - 230
8 - 10
Roast beef or fillet:
well done
per cm. of thick-
ness
1
200 - 220
10 - 12
1)
Pre-heat the oven
Pork
Type of meat
Quantity
Shelf position
Temperature °C
Time in min.
Shoulder, neck,
ham joint
1-1.5 kg
1
210 - 220
90 - 120
Chop, spare rib
1-1.5 kg
1
180 - 190
60 - 90
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