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EN17
Savoury pies
(vegetable pie,
quiche lorraine)
- 2/3 180-190 40-55 Cake tin on wire shelf
- 1-4 180-190 45-70
Level 4: cake tin on wire
shelf
Level 1: cake tin on wire
shelf
- 1-3-5 180-190 45-70*
Level 5: cake tin on wire
shelf
Level 3: cake tin on wire
shelf
Level 1: drip-tray or baking
tray + cake tin
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 papil-
lote (fillet, whole)
- 3 180-200 40-60
Drip-tray or pan on wire
shelf
Stuffed vegetables
(tomatoes, cour-
gettes, 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
Recipe Function Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes
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