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Cooking advice table
GB
Cooking
modes
Duck
Chicken
Roast v eal or beef
Convection
Roast pork
Biscuits (shortcrust pastry)
Pies / T arts
Pizza on 2 racks
Pies on two racks/cakes on 2 rac ks
Sponge cake on 2 racks (on the dripping
pan)
Roast c hicken + potatoes
Lamb
Multilevel
Mack erel
Lasagne
Cream puffs on 2 racks
Biscuits on 2 racks
Cheese puffs on 2 racks
Savoury pi es
Mack erel
Sole and cuttlefish
Squid and prawn kebabs
Cod fillet
Grilled vegetables
Veal steak
Grill
Sausages
Hamburgers
T oas ted sandwiches (or toast)
Spit-roast chicken using rotisserie spit
(where present)
Spit-roast lamb using rotisserie spit
(where present)
Grilled chicken
Cuttlefish
Spit-roast chicken using rotisserie spit
(where present)
Gratin
Spit-roast duck using rotisserie spit
(where present)
Roast v eal or beef
Roast pork
Lamb
Mack erel
Sole and cuttlefish
Squid and prawn kebabs
Speedy
Cod fillet
Barbecue*
Grilled vegetables
Veal steak
Sausages
Hamburgers
Froz en foo d
Pizza
Courgette and prawn pie
Country style spi nach pie
T urnovers
Lasagne
Golden Rolls
Freasy cook
Chicken bites
Pre-cooked food
Golden chicken wings
Fresh F ood
Biscuits (shortcrust pastry)
Sponge cake made with yoghurt
Cheese puffs
Pizza
Pizza
F ocaccia bread
Defrosting
Proving
Keep war m
Dish reheating
Pasteurisation
! The cooking times listed above are intended as guidelines onl y and may be modified according to personal tastes. Oven preheating ti mes are set
as standard and may not be modifi ed manually.
* Positi on the drippi ng pan, with the water, on shelf level 1.
8
Foods
Weight
(in kg)
1,5
1,5
1
1
-
1
1+1
1
1
1
1
0,7
0,7
0,7
0,5
0,8
0,7
4 or 5
4 or 6
1
1
1,5
1
1,5
1,5
1
1
1
1
0,7
0,7
0,7
0,5
0,8
0,7
4 or 5
0.3
0.4
0.5
0.3
0.5
0.4
0.4
0.4
0.3
0.6
0.2
0,5
0,5
Rack position
Pr eheating
Standard
Sliding
guide
guide
rails
rails
2
1
Yes
2
1
Yes
2
1
Yes
2
1
Yes
2
1
Yes
2
1
Yes
2 and 4
1 and 3
Yes
2 and 4
1 and 3
Yes
2 and 4
1 and 3
Yes
1 and 2/3
1 and 3
Yes
2
1
Yes
1 or 2
1
Yes
2
1
Yes
2 and 4
1 and 3
Yes
2 and 4
1 and 3
Yes
2 and 4
1 and 3
Yes
1 and 3
1 and 3
Yes
4
3
No
4
3
No
4
3
No
4
3
No
3 or 4
2 or 3
No
4
3
No
4
3
No
4
3
No
4
3
No
-
-
No
-
-
No
2
2
No
2
2
No
-
-
No
-
-
No
2
2
No
2
2
No
2
2
No
4
3
No
4
3
No
4
3
No
4
3
No
3 or 4
2 or 3
No
4
3
No
4
3
No
4
3
No
2
1
-
2
1
-
2
1
-
2
1
-
2
1
-
2
1
-
2
1
-
2
1
-
2
1
-
2
1
-
2
1
-
2
1
Yes
2
1
Yes
2 or 3
2
No
2 or 3
2
No
2 or 3
2
No
2 or 3
2
No
Recommend ed
Cooking
Temperature
duration
(°C)
(minutes)
200-210
70-80
200-210
60-70
200
70-75
200-210
70-80
180
15-20
180
30-35
220-230
20-25
180
30-35
170
20-25
200-210
65-75
190-200
45-50
180
30-35
190-200
35-40
190
20-25
190
10-20
210
20-25
200
20-30
100%
15-20
100%
10-15
100%
8-10
100%
10-15
100%
15-20
100%
15-20
100%
15-20
100%
10-12
100%
3-5
100%
70-80
100%
70-80
210
55-60
200
30-35
210
70-80
210
60-70
210
60-75
210
70-80
210
40-45
250
11-16
250
6-11
250
4-6
250
6-11
250
11-16
250
11-16
250
11-16
250
6-8
250
12
200
20
220
30-35
200
25
200
35
180
25-30
220
15-20
200
20-25
200
15-18
180
45
210
10-12
220
15-20
200
20-25
65
-
65
60-90
65
-
65
-
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