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Recipe
Vols-au-vent / Puff
pastry crackers
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
Roast potatoes
Vegetables au
gratin
Function
Pre-
Shelf (from
heating
bottom)
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
-
-
-
-
-
-
-
-
Temp.
(°C)
3
190-200
1-4
180-190
3
190-200
3
190-200
80-110
3
200-230
50-100
2
190-200
80-130
3
180-200
2
180-200
5
3 (high)
4
2 (medium) 20-30
2-3
5
(medium -
high)
2 (medium) 55-70
2
3 (high)
80-110
3
2 (medium) 35-45
3
2 (medium) 60-90
3
2 (medium) 45-55
3
3 (high)
EN17
Time
Accessories and notes
(min)
20-30 Drip tray / baking tray
Shelf 4: oven tray on wire
shelf
20-40
Shelf 1: drip tray / baking
tray
45-55 Oven tray on wire shelf
Drip tray or oven tray on wire
shelf
Drip tray or oven tray on wire
shelf
Drip tray or oven tray on wire
shelf
Drip tray or oven tray on wire
40-60
shelf
50-60 Oven tray on wire shelf
3-6
Wire shelf
Shelf 4: wire shelf (turn food
halfway through cooking)
Shelf 3: drip tray with water
Shelf 5: wire tray (turn food
15-30
halfway through cooking)
Shelf 4: drip tray with water
Shelf 2: wire tray (turn food
two thirds of the way
through cooking)
Shelf 1: drip tray with water
Shelf 2: turnspit
Shelf 1: drip tray with water
Oven tray on wire shelf (turn
food two thirds of the way
through cooking if
necessary)
Drip tray or oven tray on wire
shelf (turn food two thirds of
the way through cooking if
necessary)
Drip-tray / baking tray (if
necessary, turn food two
thirds of the way through
cooking)
10-15 Oven tray on wire shelf
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