GB
2
5
O
v
en
c
oo
k
in
g
a
d
v
i
c
e ta
b
le
DISHES EXAMPLES
COOKING
MODE
TEMPERATURE
SUPPORTS
Savoury tarts and pies
(shortcrust or flaky pastry)
quiche lorraine, leek tart, etc.
Tarts
220 °C
cake tin on the oven tray
Deep pan pizzas made with
bread dough (or frozen ready-
made pizzas)
pizzas, focaccia
Brioches
220 °C
on the oven tray
Pizzas (other doughs)
Tarts
220 °C
cake tin on the oven tray
Savoury bread
olive loaf, tuna loaf, etc.
Cakes (or multi-level)
160 °C
cake tin on the oven tray
Country pies
filo cheese pastries, salmon pithiviers, …
Cakes (or multi-level)
200 °C
on the oven tray
Terrines
fish, meat, vegetable terrines, foie gras, etc.
Convection mode
160 °C
terrine dish on the oven tray
(Bain-Marie starting with hot
water)
Ramekins
poultry liver pies, salmon mousse, eggs cocotte,
etc.
Convection mode
160 °C
ramekins on the oven tray
(Bain-Marie starting with hot
water)
Soufflés
cheese, vegetable or fish soufflés, etc.
Multi-level
200 °C
cake tin on the oven tray
S
T
AR
T
E
RS
Food requiring browning
stuffed oysters, cheese on toast, etc.
Grill
260 °C
directly on the grid or dish on
the grid
Au gratin
dauphinois, shepherd's pie, lasagna, etc.
Gratin (or roasting)
210 °C
dish on the oven tray
Stuffed vegetables
potatoes, tomatoes, courgettes, aubergines,
peppers, etc.
Multi-level 200
°C
on the oven tray or in a dish on
the oven tray
Vegetable casseroles
cabbage, carrots and saffron, leeks, etc.
Convection mode
200 °C
casserole dish on the oven tray
Flans
mushroom flan, vegetable flan, etc.
Convection mode
160 °C
ramekins or flan dish on the
oven tray (Bain-Marie starting
with hot water)
Terrines
vegetable terrines
Convection mode
160 °C
terrine dish on the oven tray
(Bain-Marie starting with hot
water)
Soufflés
asparagus or tomato soufflés, etc.
Multi-level
200 °C
soufflé dish on the oven tray
Pies
vegetable pie, etc.
Multi-level
200 °C
on the oven tray
Foil parcels
truffles, etc.
Multi-level
200 °C
foil parcels on the oven tray
VEG
ET
A
B
L
E
S
Rice
Pilaf
Convection mode
180 °C
dish on the oven tray
DISHES EXAMPLES
COOKING
MODE
TEMPERATURE
SUPPORTS
Roast poultry
chicken, duck, cockerel, capon.
Roasting
210 °C
poultry on the grid
Poultry on the spit
chicken, cockerel
Turnspit
260 °C
turnspit support
Roasts
roast pork, veal, turkey, beef, leg of lamb, haunch of
venison, stuffed veal breast, etc.
Roasting
210 °C
meat directly on the grid
large pieces of braised meat
whole ham on the bone, large capon or turkey, etc.
Multi-level
180 °C (one third
into cooking, lower
the temperature to
160°C)
meat on the oven tray baste
regularly with the juice
Meat casseroles and traditional
dishes
beef bourguignon, rabbit chasseur, veal Marengo,
lamb stew, Basquaise chicken, etc. hotpots,
cassoulet, etc.
Convection mode
190 °C
casserole dish on the oven tray
Grilled meat
ribs, cutlets, sausages, kebabs, chicken thighs, etc.
Grill
260 °C
on the grid (the rack depends
on the size)
Meat pies
Beef Wellington, steak and kidney pie, etc.
Multi-level
200 °C
on the tray (for large pieces of
meat, lower the temperature to
160°C when the pastry crust is
baked)
MEA
T
Salt-baking
salt-baked poultry, etc.
Multi-level
240 °C
meat on the oven tray or in a
dish on the oven tray
Grilled fish and fish kebabs
bass, mackerel, sardines, mullet, tuna, etc.
Grill
260 °C
on the grid (the rack depends
on the size)
Whole fish (stuffed)
sea bream, carp, etc.
Multi-level
200 °C
on the oven tray
Fish fillets (with basting)
salmon, scorpion fish, cod, bass, etc.
Convection mode
200 °C
on the oven tray
Foil parcels
sole, dab, scallops, etc.
Multi-level
200 °C
on the oven tray
Fish pies (flaky or shortcrust
pastry)
salmon, pike, etc.
Multi-level
200 °C
on the oven tray
Fish au gratin
brandade gratin, etc.
gratin (or roasting)
(grill for browning)
210 °C
260 °C
dish on the oven tray (or grid
for browning under the grill)
Soufflés
scallop soufflé, etc.
Multi-level
200 °C
soufflé dish on the oven tray
FI
S
H
Salt-baked fish
bass, carp, etc.
Multi-level
240 °C
fish on the oven tray or in a
dish on the oven tray
