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17
EN
COOKING TABLE
MAIN OVENMAIN OVENMAIN OVENMAIN OVEN
RECIPE FUNCTION
PREHEAT
Time
(m
inutes
)
GAS
MARK
DURATION
(M
inutes
)
LEVEL (L-number) AND
ACCESSORIES
Leavened cakes / Sponge
cakes CONVENTIONAL 10 3 - 4 20 - 50
Filled cake
(cheese cake, strudel, fruit
pie)
CONVENTIONAL 10 3 - 4 20 - 50
Cookies / Shortbread CONVENTIONAL 5 2 - 3 50 - 70
Small cakes / Muffin CONVENTIONAL 10 3 - 4 20 - 50
Choux buns CONVENTIONAL 10 4 - 5 20 - 50
Pizza / Bread / Focaccia
Thin CONVENTIONAL 15 8 - 9 15 - 50
Pizza / Bread / Focaccia
Thick CONVENTIONAL 15 4 - 6 30 - 50
Savoury pies (vegetable
p
ie
,
q
uiche
)
CONVENTIONAL 10 4 40 - 60
Vols-au-vent / Puff pastry
crackers CONVENTIONAL 15 4 - 6 15 - 40
Lasagne / Flans / Baked
p
asta / Cannelloni CONVENTIONAL 15 4 - 6 30 - 65
Lamb / Veal / Beef / Pork
1 k
g
CONVENTIONAL 10 4 - 5 50 - 120
Chicken / Rabbit / Duck 1
kg
CONVENTIONAL 15 6 - 7 25 - 50
Turke
y
/ Goose 3 k
g
CONVENTIONAL 10 3 - 4 130 - 170
Fish fillets / Steaks CONVENTIONAL 15 4 - 6 20 - 30
Stuffed vegetables
(tomatoes, courgettes,
aube
rg
ines
)
CONVENTIONAL 15 4 - 6 40 - 80
Ve
g
etable
g
ratin CONVENTIONAL 15 4 - 6 20 - 30
Roast
p
otatoes CONVENTIONAL 15 4 - 8 40 - 80
Le
g
of lamb / Shanks CONVENTIONAL 15 6 - 8 50 - 100
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
1
4
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