Other dishes
Food
Preheating
time (min)
Heat setting
Time (min)
Shelf position Accessories
Pasta /
Lasagne etc.
15
4
35 - 45
3
Tray on wire
shelf
Fish Pie
15
5
30 - 40
3
Tray on wire
shelf
Shepherd’s
Pie
15
6
40 - 50
3
Tray on wire
shelf
Mince Pies
15
4
15 - 25
3
Tins on wire
shelf
Meat Pies
15
1
30 - 40
3
Tray on wire
shelf
Milk pudding
15
2
90 - 120
3
Tray on wire
shelf
Soufflés
15
4
20 - 30
3
Ceramic ra-
mekins on
wire shelf
Beef Casser-
ole
15
2
150 - 180
3
Casserole on
wire shelf
Lamb Cas-
serole
15
3
150 - 180
3
Casserole on
wire shelf
Convenience
Foods
15
Follow the manufacturer's instruction
Baked Pota-
toes
15
5
60 - 90
3
Tray on wire
shelf
Rice pudding
15
3
55 - 70
3
Tray on wire
shelf
Large York-
shire Pud-
dings
15
6
25 - 40
3
Tray on wire
shelf
Individual
Yorkshire
Puddings
15
6
20 - 30
3
Ceramic ra-
mekins on
wire shelf
ROASTING
Use heat-resistant ovenware.
Roast lean meat covered.
Roast large meat joints directly in the tray or on the
wire shelf placed above the tray.
Put some water in the tray to prevent dripping fat
from burning.
Turn the roast after 1/2 - 2/3 of the cooking time.
Baste meat joints with their own juice several times
during roasting.
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