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19
EN
FOOD FUNCTION PREHEAT TEMPERATURE °C
COOKING TIME
MIN.
LEVEL AND
ACCESSORIES
Vols-au-vents / pu pastry crackers
- 190-200 20-30
3
- 180-190 20-40
4 1
- 180-190 20-40 ***
5 3 1
Lasagne / baked pasta / cannelloni
/ ans
- 190-200 45-65
3
Lamb / veal / beef / pork 1 kg - 190-200 80 -110
3
Chicken / rabbit / duck 1 kg - 200-230 50 -100
3
Turkey / goose 3 kg - 190-200 80 -130
2
Baked sh / en papillote (llet,
whole)
- 180-200 40-60
3
Stued vegetables
(tomatoes, courgettes, aubergines)
- 180-200 50-60
2
Toasted bread - High 3-6
5
Fish llets / slices - Medium 20 - 30*
4 3
Sausages / kebabs / spare ribs /
hamburgers
- Medium - High 15-30 *
5 4
Roast chicken 1-1.3 kg - Medium 55-70 **
2 1
Roast chicken 1-1.3 kg - High 60-80
2 1
Roast beef rare 1 kg - Medium 35-50 **
3
Leg of lamb / knuckle - Medium 60-90 **
3
Roast potatoes - Medium 35-55 **
3
Vegetable gratin - High 10-25
3
Lasagne / meat - 200 50-100 ***
4 1
Meat / potatoes - 200 45-100 ***
4 1
Fish / vegetables - 190 30-50 ***
4 1
Complete meal
Fruit tart (level 5) / lasagne (level 3) /
meat (level 1)
- 190 40-120 ***
5 3 1
WIRE SHELF
BAKING DISH OR
BAKING PAN ON
THE WIRE SHELF
DRIP TRAY /
BAKING TRAY
DRIP TRAY
DRIP TRAY WITH
500 ml OF WATER
BAKING TRAY TURNSPIT
MEAT PROBE
(optional)
CONVENTIONAL GRILL TURBO GRILL FORCED AIR
CONVECTION
BAKE
DEFROSTING ECO FORCED AIR
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