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Practical cooking advice table
Selector knob
setting
Food to be cooked
Weight
(in kg )
Cooking
rack
position
from
bottom
Preheating
time
(Minutes)
Thermostat
knob
setting
Cooking
time
(Minutes)
1. Defrosting
All frozen food
2.Grill
Soles and cuttlefish
Squid and prawn kebabs
Cod filet
Grilled vegetables
Veal steal
Cutlets
Hamburgers
Mackerels
Toasted sandwiches
1
1
1
1
1
1
1
1
-
4
4
4
3/4
4
4
4
4
4
5
5
5
5
5
5
5
5
5
Max
Max
Max
Max
Max
Max
Max
Max
Max
8-10
6-8
10
10-15
15-20
15-20
7-10
15-20
2-3
With rotisserie (where
prevent)
Veal on the spit
Chicken on the spit
Lamb on the spit
1.0
1.5
1.0
-
-
-
5
5
5
Max
Max
Max
80-90
70-80
70-80
3. Fan
Assisted
Grill
Grilled chicken
Cuttlefish
1.5
1.5
3
3
5
5
390° F(200°c)
390° F(200°c)
55-60
30-35
With rotisserie (where
prevent)
Veal on the spit
Chicken on the spit
Chicken (on the
spit)+potatoes (roasted)
Lamb on the spit
1.5
2.0
1.5
-
1.5
-
-
-
2
-
5
5
5
5
5
390° F(200°c)
390° F(200°c)
390° F(200°c)
390° F(200°c)
390° F(200°c)
70-80
70-80
70-75
70-75
70-80
4. Baking
Tarts
Fruit cakes
Fruitcake
Sponge cake
Stuffed pancakes) on 2
racks)
Small cakes (0n 2 racks)
Cheese puffs (on 2 racks)
Cream puffs (on 3 racks)
Biscuits (0n 3 racks)
Meringues (0n 3 racks)
0.5
1
0.7
0.5
1.2
0.6
0.4
0.7
0.7
0.5
3
2/3
3
3
2-4
2-4
2-4
1-3-5
1-3-5
1-3-5
15
15
15
15
15
15
15
15
15
15
355° F(180°c)
355° F(180°c)
355° F(180°c)
160° F(320°c)
390° F(200°c)
375° F(190°c)
410° F(210°c)
355° F(180°c)
355° F(180°c)
90° F(195°c)
20-30
40-45
40-50
25-30
30-35
20-25
15-20
20-25
20-25
180
21
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