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28
Recipe Function Pre-
heating
Shelf
(from
bottom)
Temperature
(°C)
Time
(mins)
Accessories
Sausages/Kebabs/
Spare ribs/
Hamburgers
- 5 Mid-high 15 – 30
Shelf 5: wire shelf (turn food
halfway through cooking)
Shelf 4: drip tray with water
Roast chicken 1-1.3
kg
- 2 Mid 55 – 70
Shelf 2: wire shelf (turn food
two thirds of the way through
cooking if necessary)
Shelf 1: drip tray with water
Roast chicken 1-1.3
kg
- 2 High 60 – 80
Liv. 2: Turnspit (if present)
Liv. 1: Drip tray with water
Roast beef, rare, 1 kg
- 3 Mid 35 – 50
Oven tray on wire shelf (turn
food two thirds of the way
through cooking if necessary)
Leg of lamb / shanks
- 3 Mid 60 – 90
Drip tray or oven tray on wire
shelf (turn food two thirds of
the way through cooking if
necessary)
Roast potatoes
- 3 Mid 35 – 55
Drip-tray / baking tray (if
necessary, turn food two thirds
of the way through cooking)
Vegetable gratin
- 3 High 10 – 25
Drip tray or oven tray on wire
shelf
Lasagne & meat
- 1 – 4 200 50 – 100*
Shelf 4: oven tray on wire shelf
Shelf 1: drip tray or oven tray on
wire shelf
Meat & potatoes
- 1 – 4 200 45 – 100*
Shelf 4: oven tray on wire shelf
Shelf 1: drip tray or oven tray on
wire shelf
Fish & vegetables
- 1 – 4 180 30 – 50*
Shelf 4: oven tray on wire shelf
Shelf 1: drip tray or oven tray on
wire shelf
Full meal:
Tart (shelf 5) /
Lasagne (shelf 3) /
Meat (shelf 1)
- 1 - 3 - 5 190 40 – 120*
Shelf 5: oven tray on wire shelf
Shelf 3: oven tray on wire shelf
Shelf 1: drip tray or oven tray 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.
Cooking table
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