Food
Heat setting
Total preparation
time (min)
Shelf position
Soufflés
5
20 - 30
3
Fish
4
20 - 30
3
Fish Pie
6
20 - 25
3
Beef Casserole
3
150 - 180
2
Lamb Casserole
4
150 - 180
2
Convenience Foods
Follow manufacturer’s instructions
Baked Potatoes
5
60 - 90
3 - 4
Roast Potatoes
6
60 - 90
3 - 4
Large Yorkshire Puddings
7
25 - 40
3 - 4
Individual Yorkshire Puddings
7
15 - 25
3 - 4
1) When baking bread cook for 10 minutes at heat setting 8 then reduce to heat setting 6 for the remain-
ing cook time.
ROASTING
• Use heat-resistant ovenware to roast (refer to
the instructions of the manufacturer).
• You can roast large roasting joints directly in the
deep pan (if present) or on the wire shelf above
the deep pan.
• Roast lean meats in the roasting tin with the lid.
This keeps 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.
• To prevent the meat juices or fat from burning
onto the pan, put some liquid into the deep pan.
• If necessary, turn the roast (after 1/2 - 2/3 of
the cooking time).
• Baste large roasts and poultry with their juices
several times during roasting. This gives better
roasting results.
• You can deactivate the appliance approximately
10 minutes before the end of the roasting time,
and use the residual heat.
ROASTING
Food
Heat setting
Total preparation time (min)
Shelf posi-
tion
Beef / Beef boned
5
20 - 35 minutes per 500g (1lb) and 20 -
35 minutes over
2
Mutton / Lamb
5
25 - 35 minutes per 500g (1lb) and 25 -
35 minutes over
2
Pork / Veal / Ham
5
30 - 40 minutes per 500g (1lb)
2
Chicken
5
15 - 20 minutes per 500g (1lb) and 20
minutes over
2
Turkey / Goose
5
15 - 20 minutes per 500g (1lb) up to
3500g (7lb) then 10 minutes per 500g
(1lb) over 3500g (7lb)
2
15
