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

 

 

 

 

 

 

 

 

 

 

 

 

 

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)

 

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

 

 

 

 

 

Pan on rack (turn food two

 

-

3

Medium

35-45

thirds of the way through

 

 

 

 

 

 

cooking if necessary)

 

 

 

 

 

 

Drip-tray or pan on rack (turn

Leg of lamb / Shanks

 

-

3

Medium

60-90

food two thirds of the way

 

through cooking if

 

 

 

 

 

 

 

 

 

 

 

 

necessary)

 

 

 

 

 

 

 

EN16

Page 25
Image 25
Whirlpool 8910 Savoury pies, Vegetable pie, Quiche lorraine, Vols-au-vent / Puff, Pastry savouries, Fish fillets / steaks

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