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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 a preheated oven.
OOKING TIMES
TEMP °C
TIME
230 °C
7 – 8 mins
165 – 175 °C 12 – 15 mins
190 – 200 °C 25 – 30 mins
160 °C
35 – 40 mins
180 – 190 °C
15 – 20 mins B
190 – 200 °C 15 – 18 mins
50 – 60 mins
200 °C
85 °C
40 – 60 mins
140 – 150 °C
55 °C
ACCESSORIES
B
AKING TRAY
on level 2
W
IRE SHELF
on level 2
AKING TRAY
on level 2
W
on level
IRE SHELF
2, baking tray and
Drip tray on level 1
35
HINTS
E
the oven is dry
NSURE
C
the tray with
OVER
baking paper
S
and place the
EASON
chicken breast-side up.
Ensure the meat is
cooked through by
pricking with a skewer in
the thickest parts.
The meat juices should
run clear.
S
the roast and
EASON
insert the meat
thermometer if desired.
Place the roast on the
wire shelf
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