Whirlpool 663 Savoury pies, Vegetable pie, Quiche lorraine, Vols-au-vent / Puff, Pastry savouries

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

EN17