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Forced air
FOOD
SWISS ROLL
COOKIES
PETIT CHOUX
BISCUIT CAKE
QUICHE
PUFF PASTRY
FROZEN CHICKEN
WINGS (TO BE
REHEATED)
WHOLE CHICKEN
(ROAST)
ROAST BEEF
C
are based on preheated oven
OOKING TIMES
TEMP °C
TIME
230 °C
7-8 Min
165-175 °C
12-15 Min
190-200 °C
25-30 Min
160 °C
35-40 Min
180-190 °C
15-20 Min
190-200 °C
15-18 Min
50-60 Min
200 °C
85 °C
40-60 Min
140-150 °C
55 °C
ACCESSORIES
B
AKING TRAY
on level 2
W
IRE SHELF
on level 2
B
AKING TRAY
on level 2
W
on level
IRE SHELF
2 Baking & Drip tray
on level 1
35
HINTS
E
the oven is dry
NSURE
C
the tray with
OVER
baking paper
S
and place with
EASON
breast side up. Ensure the
meat is well done by
pricking with a tooth pick
in the thickest parts. The
meat juice should be non-
colored.
S
the roast and
EASON
insert meat thermometer
if desired. Place roast on
wire shelf
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