Cooking advice table

GB

Cooking

Foods

Weight

Rack position

Preheating

Recommended

Cooking

modes

 

(in kg)

Standard

Sliding

 

Temperature

duration

 

 

 

 

 

(°C)

(minutes)

 

 

 

 

guiderails

guide rails

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Convection

Duck

1.5

2

1

Yes

200-210

70-80

Oven

Chicken

1.5

2

1

Yes

200-210

60-70

 

 

Roast veal or beef

1

2

1

Yes

200

70-75

 

 

Roast pork

1

2

1

Yes

200-210

70-80

 

 

Biscuits (shortcrust pastry)

-

2

1

Yes

180

15-20

 

 

Pies / Tarts

1

2

1

Yes

180

30-35

Multi-cooking

Pizza on 2 racks

 

2 and4

1and 3

Yes

220-230

20-25

 

 

Pies on tworacks/cakes on 2 racks

 

2 and4

1and 3

Yes

180

30-35

 

 

Spongecake on 2racks (on the drippingpan)

 

2 and4

1and 3

Yes

170

20-25

 

 

Roast chicken+ potatoes

1+1

1 and 2/3

1and 3

Yes

200-210

65-75

 

 

Lamb

1

2

1

Yes

190-200

45-50

 

 

Mackerel

1

1 or 2

1

Yes

180

30-35

 

 

Lasagne

1

2

1

Yes

190-200

35-40

 

 

Cream puffs on 2racks

 

2 and4

1and 3

Yes

190

20-25

 

 

Biscuits on 2 racks

 

2 and4

1and 3

Yes

190

10-20

 

 

Cheesepuffs on2 racks

 

2 and4

1and 3

Yes

210

20-25

 

 

Savoury pies

 

1 and3

1and 3

Yes

200

20-30

Barbecue

Mackerel

1

4

3

No

100%

15-20

 

 

Sole and cuttlefish

0.7

4

3

No

100%

10-15

 

 

Squidand prawn kebabs

0.7

4

3

No

100%

8-10

 

 

Cod fillet

0.7

4

3

No

100%

10-15

 

 

Grilled vegetables

0.5

3 or 4

2 or 3

No

100%

15-20

 

 

Veal steak

0.8

4

3

No

100%

15-20

 

 

Sausages

0.7

4

3

No

100%

15-20

 

 

Hamburgers

4 or 5

4

3

No

100%

10-12

 

 

Toasted sandwiches (or toast)

4 or 6

4

3

No

100%

3-5

 

 

Spit-roast chicken using rotisserie spit (where

1

-

-

No

100%

70-80

 

 

present)

 

 

 

 

 

 

 

 

Spit-roast lamb using rotisserie spit (where present)

1

-

-

No

100%

70-80

Gratin

Grilled chicken

1,5

2

2

No

210

55-60

 

 

Cuttlefish

1

2

2

No

200

30-35

 

 

Spit-roast chicken using rotisserie spit (where

1,5

-

-

No

210

70-80

 

 

present)

 

 

 

 

 

 

 

 

Spit-roast duck using rotisserie spit (wherepresent)

1,5

-

-

No

210

60-70

 

 

Roast veal or beef

1

2

2

No

210

60-75

 

 

Roast pork

1

2

2

No

210

70-80

 

 

Lamb

1

2

2

No

210

40-45

Pizza Oven

Pizza

0.5

2

1

Yes

220

15-20

 

 

Focaccia bread

0.5

2

1

Yes

200

20-25

Baking mode

Pies / Tarts

0.5

2 or 3

1 or 2

Yes

180

25-35

 

 

Fruit cakes

1

2 or 3

1 or 2

Yes

180

40-50

 

 

Spongecake madewith yoghurt

0.7

2 or 3

1 or 2

Yes

170-180

45-55

 

 

Small cakes on2 racks

0.7

2 and4

1and 3

Yes

180-190

20-25

 

 

Spongecake

0.6

2 or 3

1 or 2

Yes

160-170

30-40

 

 

Cream puffs on 3racks

0.7

1, 3 and 5

1, 2 and4

Yes

180-190

20-25

 

 

Biscuits on 3 racks

0.7

1, 3 and 5

1, 2 and4

Yes

180

20-25

 

 

Filled pancakes

0.8

2

1

Yes

200

30-35

 

 

Meringues on 3 racks

0.5

1, 3 and 5

1, 2 and4

Yes

90

180

 

 

Cheesepuffs

0.5

2

1

Yes

210

20-25

 

 

 

 

 

 

 

 

 

Fastcooking

Frozen food

0.3

2

1

-

250

12

 

 

Pizza

 

 

Courgette and prawnpie

0.4

2

1

-

200

20

 

 

Country stylespinach pie

0.5

2

1

-

220

30-35

 

 

Turnovers

0.3

2

1

-

200

25

 

 

Lasagne

0.5

2

1

-

200

35

 

 

Golden Rolls

0.4

2

1

-

180

25-30

 

 

Chicken bites

0.4

2

1

-

220

15-20

 

 

Pre-cooked food

 

 

 

 

 

 

 

 

Golden chicken wings

0.4

2

1

-

200

20-25

 

 

Fresh Food

 

 

 

 

 

 

 

 

Biscuits (shortcrust pastry)

0.3

2

1

-

200

15-18

 

 

Spongecake madewith yoghurt

0.6

2

1

-

180

45

 

 

Cheesepuffs

0.2

2

1

-

210

10-12

Proving

Rising process for dough made withyeast (brioches,

 

2

1

 

40

30-60

 

 

bread, sugar pie, croissants, etc.)

 

 

 

 

 

 

!The cooking times listed above areintended as guidelines only and may bemodified according topersonal tastes. Oven preheating times are set as standard andmay not be modifiedmanually.

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