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Food
Preheating
time (min)
Heat setting Time (min) Shelf position Accessories
Milk pudding 15 2 90 - 120 3 Tray on wire
shelf
Soufflés 15 4 20 - 30 3 Ceramic ra-
mekins on
wire shelf
Beef Casser-
ole
15 2 150 - 180 3 Casserole on
wire shelf
Lamb Cas-
serole
15 3 150 - 180 3 Casserole on
wire shelf
Convenience
Foods
15 Follow the manufacturer's instruction
Baked Pota-
toes
15 5 60 - 90 3 Tray on wire
shelf
Rice pudding 15 3 55 - 70 3 Tray on wire
shelf
Large York-
shire Pud-
dings
15 6 25 - 40 3 Tray on wire
shelf
Individual
Yorkshire
Puddings
15 6 20 - 30 3 Ceramic ra-
mekins on
wire shelf
ROASTING
Use heat-resistant ovenware.
Roast lean meat covered.
Roast large meat joints directly in the tray or on the
wire shelf placed above the tray.
Put some water in the tray to prevent dripping fat
from burning.
Turn the roast after 1/2 - 2/3 of the cooking time.
Baste meat joints with their own juice several times
during roasting.
ROASTING
Food
Preheating
time (min)
Heat setting Time (min) Shelf position Accessories
Beef / Beef
boned
15 5 60 - 70 2 Trivet in
Grill-/Roast-
ing pan
Mutton /
Lamb
15 5 65 - 75 2 Trivet in
Grill-/Roast-
ing pan
16
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