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Recipe
Function
Vols-au-vent /
Puff pastry
savouries
Lasagna /
Baked pasta /
Cannelloni / Flans
Lamb / Veal / Beef
/ Pork 1 Kg
Chicken / Rabbit /
Duck 1 Kg
Turkey / Goose
3 Kg
Baked fish /
en papillote
(fillet, whole)
Stuffed
vegetables
(tomatoes,
courgettes,
aubergines)
Toast
Fish fillets /
steaks
Sausages /
Kebabs / Spare
ribs / Hamburgers
Roast chicken
1-1.3 Kg
Roast beef rare
1 Kg
Leg of lamb /
Shanks
Baked potatoes
Vegetables au
gratin
Lasagna & Meat
Pre-
Shelf (from
heating
bottom)
-
3
-
1-4
-
1-3-5
-
3
-
3
-
3
-
2
-
3
-
2
-
5
-
4
-
5
-
2
-
2
-
3
-
3
-
3
-
3
-
1-4
EN17
Temp.
Time
Accessories and notes
(°C)
(min)
190-200
20-30 Drip-tray or baking tray
Level 4: pan on rack
180-190
20-40
Level 1: drip-tray or baking tray
Level 5: pan on rack
180-190 20-40*
Level 3: pan on rack
Level 1: drip-tray or baking tray
190-200
45-55 Pan on rack
190-200 80-110 Drip-tray or pan on rack
200-230 50-100 Drip-tray or pan on rack
190-200 80-130 Drip-tray or pan on rack
180-200
40-60 Drip-tray or pan on rack
180-200
50-60 Pan on rack
High
3-6
Rack
Level 4: rack (turn food halfway
Medium 20-30
through cooking)
Level 3: drip-tray with water
Level 5: rack (turn food halfway
Medium-
through cooking)
15-30
High
Level 4: drip-tray with water
Level 2: rack (turn food two
thirds of the way through
Medium 55-70
cooking)
Level 1: drip-tray with water
Level 2: turnspit (if present)
High
60-80
Level 1: drip-tray with water
Pan on rack (turn food two thirds
Medium 35-45
of the way through cooking if
necessary)
Drip-tray or pan on rack (turn
Medium 60-90
food two thirds of the way
through cooking if necessary)
Drip-tray or baking tray (turn
Medium 45-55
food two thirds of the way
through cooking if necessary)
High
10-15 Pan on rack
Level 4: pan on rack
200
50-100*
Level 1: drip-tray or pan on rack
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