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EN 20
Vol-au-vents/
pu pastry
savouries
Yes 2 190 - 200 20 - 30 Drip tray/baking tray
Yes 1 - 3 180 - 190 20 - 40
Shelf 3: Oven tray on wire
shelf
Shelf 1: Drip tray/baking tray
Lasagne/
Flans
- 2 190 - 200 40 - 65
Drip tray or oven tray on wire
shelf
Baked pasta/
Cannelloni
- 2 190 - 200 25 - 45
Drip tray or oven tray on wire
shelf
Lamb/Veal/
Beef/Pork
1kg
- 2 190 - 200 70 - 100
Drip tray or oven tray on wire
shelf
Leg of lamb/
Shanks
- 2 200 - 230 60 - 90
Drip tray or oven tray on wire
shelf (turn food two thirds of
the way through cooking if
necessary)
Chicken/
Rabbit/Duck
1 kg
- 2 210 - 230 50 - 100
Drip tray or oven tray on wire
shelf
Turkey/Goose
3 kg
- 1 / 2 170 - 200 90 - 150
Drip tray or oven tray on wire
shelf
Pork Roast
with rind
2 kg
- 2 170 140 - 180 Shelf 2: drip tray
Baked sh/en
papillote
(llet, whole)
Yes 2 180 - 200 40 - 60
Drip tray or oven tray on wire
shelf
Stued
vegetables
(tomatoes,
courgettes,
aubergines)
Yes 2 170 - 190 30 - 60 Oven tray on wire shelf
Toast
- 4
3
(High)
2 - 5 Wire shelf
Fish llets/
steaks
- 4
2
(Mid)
20 - 35
Shelf 4: Wire shelf (turn food
halfway through cooking)
Shelf 3: Drip tray with water
Sausages/
Kebabs/Spare
ribs/
Hamburgers
- 4
2 -3
(Mid – High)
15 - 40
Shelf 4: Wire shelf (turn food
halfway through cooking)
Shelf 3: Drip tray with water
Roast chicken
1-1.3 kg
- 2
2
(Mid)
50 - 65
Shelf 2: Wire shelf (turn food
two thirds of the way through
cooking)
Shelf 1: Drip tray with water
Roast chicken
1-1.3 kg
- 2
3
(High)
60 - 80
Shelf 2: Turnspit (if present)
Shelf 1: Drip tray with water
Roast beef
rare 1kg
- 2
2
(Mid)
35 - 50
Oven tray on wire shelf (turn
food two thirds of the way
through cooking if necessary)
USING THE OVEN
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