EN18
* Cooking time is approximate. Food can be removed from the oven at different times depending on
personal preference.
Roast chicken
1-1.3Kg - 2
2
(Medium) 55-70
Level 2: rack (turn food two
thirds of the way through
cooking)
Level 1: drip-tray with water
3 (High) 60-80 Level 2: turnspit (if present)
Level 1: drip-tray with water
Roast Beef rare
1Kg - 3 2
(Medium) 35-45
Oven tray on wire shelf (turn
food two thirds of the way
through cooking if
necessary)
Leg of lamb /
Shanks - 3 2
(Medium) 60-90
Drip tray or oven tray on wire
shelf (turn food two thirds of
the way through cooking if
necessary)
Roast potatoes - 3 2
(Medium) 45-55
Drip-tray / baking tray (if
necessary, turn food two
thirds of the way through
cooking)
Vegetables au
gratin - 3 3 (High) 10-15 Oven tray on wire shelf
Lasagna & Meat -1-4 200 50-100*
Shelf 4: oven tray on wire
shelf
Shelf 1: drip tray or oven tray
on wire shelf
Meat & Potatoes -1-4 200 45-100*
Shelf 4: oven tray on wire
shelf
Shelf 1: drip tray or oven tray
on wire shelf
Fish & Vegetables -1-4 180 30-50*
Shelf 4: oven tray on wire
shelf
Shelf 1: drip tray or oven tray
on wire shelf
Complete meal:
Tart (Level 5) /
Lasagna (Level 3) /
Meat (Level 1)
-1 - 3 - 5 190 40-120*
Level 5: pan on rack
Level 3: pan on rack
Level 1: drip tray or oven tray
on wire shelf
Stuffed roasts - 3 200 80-120* Drip tray or oven tray on wire
shelf
Meat pieces
(rabbit, chicken,
lamb)
- 3 200 50-100* Drip tray or oven tray on wire
shelf
Recipe Functio n Pre-
heating
Shelf
(from
bottom)
Temp .
(°C)
Time
(min)
Accessories and notes