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EN18
* Cooking time is approximate. Food can be removed from the oven at different times depending on
personal preference.
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
Lasagna & Meat - 1-4 200 50-100*
Level 4: pan on wire shelf
Level 1: drip-tray or pan on
wire shelf
Meat & Potatoes - 1-4 200 45-100*
Level 4: pan on wire shelf
Level 1: drip-tray or pan on
wire shelf
Fish & Vegetables - 1-4 180 30-50*
Level 4: pan on wire shelf
Level 1: drip-tray or pan on
wire shelf
Complete meal:
Tart (Level 5) /
Lasagna (Level 3) /
Meat (Level 1)
- 1-3-5 190 40-120*
Level 5: pan on wire shelf
Level 3: pan on wire shelf
Level 1: drip-tray or pan on
wire shelf
Frozen pizza
- 3 Auto 10-15
Level 3: drip-tray/baking
tray or wire shelf
- 1-4 Auto 15-20
Level 4: pan on wire shelf
Level 1: drip-tray or baking
tray
- 1-2-4 Auto 20-30
Level 4: baking tray
Level 2: pan on wire shelf
Level 1: drip-tray / baking
tray
- 1-2-3-4 Auto 20-30
Level 4: baking tray
Level 3: pan on wire shelf
Level 2: pan on wire shelf
Level 1: pan on wire shelf
Filled roast meats - 3 200 80-120*
Drip-tray or pan on wire
shelf
Meat cuts (rabbit,
chicken, lamb)
- 3 200 50-100*
Drip-tray or pan on wire
shelf
Recipe Function Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes
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