Recipe

Function

Pre-

Shelf (from

Temp.

Time

Accessories and notes

 

 

heating

bottom)

(°C)

(min)

 

 

 

 

 

 

 

 

 

 

-

2

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

 

 

 

 

 

 

 

 

 

-

1-4

180-190

20-40

Level 4: pan on rack

Vols-au-vent /

 

Level 1: drip-tray or baking

 

 

 

 

 

tray

Puff 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

 

-

3

190-200

45-55

Pan on rack

/ Cannelloni / 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

 

 

 

 

 

 

 

 

 

 

 

 

 

Level 4: rack (turn food

Fish fillets / steaks

 

-

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)

Hamburgers

 

 

 

High

 

 

 

 

 

 

Level 4: drip-tray with water

 

 

 

 

 

 

 

 

 

 

 

Level 2: rack (turn food two

 

 

-

2

Medium

55-70

thirds of the way through

Roast chicken 1-1.3 Kg

 

cooking)

 

 

 

 

 

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

 

 

 

 

 

Pan on rack (turn food two

 

-

3

Medium

35-45

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)

EN22

Page 24
Image 24
Whirlpool 8790 Pre Shelf from Temp Time Accessories and notes, Savoury pies, Vegetable pie, Quiche lorraine, Vols-au-vent

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