EN18
Vols-au-vent /
Puff pastry
savouries
-
3
190-200
20-30 Drip-tray or baking tray
-
1-4
180-190
20-40
Level 4: pan on wire shelf
Level 1: drip-tray or baking tray
-
1-3-5
180-190 20-40*
Level 5: pan on wire shelf
Level 3: pan on wire shelf
Level 1: drip-tray or baking tray
Lasagna / Baked
pasta / Cannelloni /
Flans
-
3
190-200
45-65 Drip-tray or pan on wire shelf
Lamb / Veal / Beef /
Pork 1 Kg
-
3
190-200 80-110 Drip-tray or pan on wire shelf
Chicken / Rabbit /
Duck 1 Kg
-
3
200-230 50-100 Drip-tray or pan on wire shelf
Turkey /
Goose 3 Kg
-
2
190-200 80-130 Drip-tray or pan on wire shelf
Baked fish /
en papillote
(fillet, whole)
-
3
180-200
40-60 Drip-tray or pan on wire shelf
Stuffed vegetables
(tomatoes,
courgettes,
aubergines)
-
2
180-200
50-60 Pan on wire shelf
Toast
-
5
High
3-6
wire shelf
Fish fillets / steaks
-
4
Medium
20-30
Level 4: wire shelf (turn food
halfway through cooking)
Level 3: drip-tray with water
Sausages /
Kebabs /
Spare ribs /
Hamburgers
-
5
Medium-
High
15-30
Level 5: wire shelf (turn food
halfway through cooking)
Level 4: drip-tray with water
Roast chicken
1-1.3 Kg
-
2
Medium
55-70
Level 2: wire shelf (turn food
two thirds of the way through
cooking)
Level 1: drip-tray with water
-
2
High
60-80
Level 2: turnspit (if present)
Level 1: drip-tray with water
Roast beef rare
1 Kg
-
3
Medium
35-50
Pan on wire shelf (turn food
two thirds of the way through
cooking if necessary)
Leg of lamb /
Shanks
-
3
Medium
60-90
Drip-tray or pan on wire shelf
(turn food two thirds of the
way through cooking if
necessary)
Baked potatoes
-
3
Medium
45-55
Drip-tray or baking tray (turn
food two thirds of the way
through cooking if necessary)
Vegetables
au gratin
-
3
High
10-25 Drip-tray or pan on wire shelf
Recipe
Function
Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes
