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37
F
OOD
O
VEN
T
EMP
°C
T
IME
A
CCESSORIES
H
INTS
SWISS ROLL
230°C
7 - 8 M
IN
.
B
AKING
TRAY
on level 2
COOKIES
165 - 175°C
12 - 15 M
IN
.
PETIT CHOUX
190 - 200°C
25 - 30 M
IN
.
E
NSURE
the oven is dry
BISCUIT CAKE
160°C
35 - 40 M
IN
.
W
IRE
SHELF
on level 2
QUICHE
180 - 190°C
PUFF PASTRY
15 - 20 M
IN
.
B
AKING
TRAY
on level 2
FROZEN CHICKEN
WINGS (TO BE
REHEATED)
190 - 200°C
15 - 18 M
IN
.
C
OVER
the tray with baking
paper
WHOLE CHICKEN
(ROAST)
200°C
50 - 60 M
IN
.
W
IRE
SHELF
on
level 2
Baking &
Drip tray on
level 1
S
EASON
and place with breast
side up. Ensure the meat is well
done by pricking with a tooth
pick in the thickest parts. The
meat juice should be non-
colored.
ROAST BEEF
140 - 150°C
40 - 60 M
IN
.
S
EASON
the roast and insert
meat thermometer if desired.
Place roast on wire shelf
C
OOKING
TIMES
are based on preheated oven.
MANUAL
FORCED AIR