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EN 21
USING THE OVEN
Roast
potatoes
- 2
2
(Mid)
35 - 50
Drip tray/baking tray (turn
food two thirds of the way
through cooking if necessary)
Vegetable
gratin
- 2
3
(High)
10 - 15 Oven tray on wire shelf
Lasagne &
Meat
Yes 1 - 3 200 50 - 100*
Shelf 3: Oven tray on wire
shelf
Shelf 1: Drip tray or oven tray
on wire shelf
Meat &
Potatoes
Yes 1 - 3 200 45 - 100*
Shelf 3: Oven tray on wire
shelf
Shelf 1: Drip tray or oven tray
on wire shelf
Fish &
Vegetables
Yes 1 - 3 180 30 - 50*
Shelf 3: Oven tray on wire
shelf
Shelf 1: Drip tray or oven tray
on wire shelf
Complete
Meal:
Lasagne
(Shelf 4)
Meat (Shelf 2)
Tart (Shelf 1)
Yes 1 - 2 - 4 190 40 - 120*
Shelf 4: Oven tray on wire
shelf
Shelf 2: Baking tray
Shelf 1: Drip tray/baking tray
or cake tin on wire shelf
Filled roast
meats
- 3 200 80 - 120*
Drip tray or oven tray on wire
shelf
Meat cuts
(rabbit,
chicken,
lamb)
- 3 200 50 - 100*
Drip tray or oven tray on wire
shelf
* Cooking time is approximate. Food can be removed from the oven at dierent times depending on
personal preference.
Meat probe* recipes
Meat cuts Final core temperature of meat (°C)
Roast beef rare 48
Roast beef medium 60
Roast beef well done 68
Roast turkey 75
Roast chicken 83
Roast pork 75
Roast veal 68
* Only in some models
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