GB
15
Practical cooking advice
! Do not place racks in position 1 and 5 during fan-assisted
cooking. This is because excessive direct heat can burn
temperature sensitive foods.
!
In the SPIT ROAST and ROASTING cooking modes, place
the dripping pan in position 1 to collect cooking residues (fat
and/or grease).
MULTILEVEL
• Use positions 2 and 4, placing the food which requires more
heat on 2.
• Place the dripping pan on the bottom and the rack on top.
PIZZA
• Use a light aluminium pizza pan. Place it on the rack provided.
For a crispy crust, do not use the dripping pan as it prevents
the crust from forming by extending the total cooking time.
• If the pizza has a lot of toppings, we recommend adding the
mozzarella cheese on top of the pizza halfway through the
cooking process.
Oven cooking advice table
DISHES
EXAMPLES
FUNCTION
TEMPERATURE
SUPPORT
Savoury sponge cake
made with yoghurt
savoury sponge cake with olives, tuna, etc.
Baked cakes or Multilevel
160 °C
cake tin on dripping pan
Country-style pie
cheese country-style pie, salmon pastry, …
Baked cakes or Multilevel
200 °C
on dripping pan
Terrines
fish, meat, vegetable, foie gras terrines, etc.
Traditional oven
160 °C
terrine mould on dripping pan (bain-
marie filled with hot water)
“En cocotte” dishes
poultry liver pie, salmon mousse, eggs en cocotte,
etc.
Traditional oven
160 °C
baking dish on dripping pan (bain-
marie filled with hot water)
C
A
N
A
PES A
N
D
ST
A
R
TERS
Soufflé
cheese soufflé, vegetable soufflé, fish soufflé, etc.
Multilevel
200 °C
cake tin on dripping pan
Gratin dishes
potato gratin, parmentier, lasagne, etc.
Gratin
(or Roasting)
200-210 °C
tray on dripping pan
Stuffed vegetables
potatoes, tomatoes, courgettes, cabbages, etc.
Multilevel
200 °C
on dripping pan
or cake tin on dripping pan
Braised vegetables en
cocotte
lettuce, saffron carrots, salsify, etc.
Traditional oven
200 °C
baking dish on dripping pan
Flan
mushroom flan, vegetable pancake, etc.
Traditional oven
160 °C
baking dish or cake tin on dripping
pan (bain-marie filled with hot water)
Terrines vegetable
terrines
Traditional
oven
160
°C
cake tin on dripping pan (bain-marie
filled with hot water)
Soufflé
asparagus soufflé , tomato soufflé, etc.
Multilevel
200 °C
cake tin on dripping pan
Dishes with a crust
vegetable pie, etc.
Multilevel
200 °C
on dripping pan
Baking in foil (“en
papillote”)
truffles, etc.
Multilevel
200 °C
foil pouch on dripping pan
I LEGUM
I
Rice
Pilaff
Traditional oven
180 °C
tray on plate
DISHES EXAMPLES
COOKING
MODE
TEMPERATURE
SUPPORTS
Roast poultry
chicken, duck, cockerel, capon.
Roasting
200 °C
poultry on the grid
Poultry on the spit
chicken, cockerel
Turnspit
250 °C
turnspit support
Roasts
roast pork, veal, turkey, beef, leg of lamb, haunch of
venison, stuffed veal breast, etc.
Roasting
200 °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.
Multi-level
270 °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)
MEAT
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.
Multi-level
250 °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)
200-210 °C
260 °C
dish on the oven tray
Soufflés scallop
soufflé,
etc.
Multi-level
200 °C
soufflé dish on the oven tray
FISH
Salt-baked fish
bass, carp, etc.
Multi-level
240 °C
fish on the oven tray or in a
dish on the oven tray
