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In general, the larger the roast, the lower the temperature setting. Place the meat on the center of
the grid and place the dripping pan beneath it to catch the fat. Make sure that the grid is inserted
so that it is in the center of the oven.
If you would like to increase the amount of heat from below, use the low rack heights. For savory
roasts (especially duck and wild game), dress the meat with lard or bacon on the top.
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 Convection
Duck
Roast veal or beef
Pork roast
Biscuits (short pastry)
Tarts
1
1
1
-
1
3
3
3
3
3
15
15
15
15
15
390°F (200°c)
390°F (200°c)
390°F (200°c)
355°F (180°c)
355 F (180°c)
65-75
70-75
70-80
15-20
30-35
2 Multi-Cooking
Pizza (on 2 racks)
Lasagna
Lamb
Roast chicken +potatoes
Mackerel
Plum-cake
Cream puffs (on 2 racks)
Biscuits (on 2 racks)
Sponge cake (on 1 rack)
Sponge cake (on 2 racks)
Savory pies
1
1
1
1
1
1
0.5
0.5
0.5
1.0
1.5
2-4
3
2
2-4
2
2
2-4
2-4
2
2-4
3
15
10
10
10
10
10
10
10
10
10
15
430°F (220°c)
390°F (200°c)
355°F (180°c)
355°F (180°c)
355°F (180°c)
340°F (170°c)
375°F (190°c)
355°F (180°c)
340°F (170°c)
340°F (170°c)
390°F (200°c)
15-20
30-35
50-60
60-75
30-35
40-50
20-25
10-15
15-20
20-25
25-30
3 Top Oven
Browning food to perfect
Cooking
-
3/4
15
430°F (220°c)
-
4 Defrosting
All frozen food
5 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
27
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