Instruction for Use

GB34
Savoury pies
(vegetable pie, quiche
lorraine)
- 3 180-190 40-55 Cake tin on wire shelf
- 1-4 180-190 45-60
Shelf. 4: cake tin on wire shelf
Shelf. 1: cake tin on wire shelf
- 1-3-5 180-190 45-60
Shelf. 5: cake tin on wire shelf
Shelf. 3: cake tin on wire shelf
Shelf. 1: drip tray or baking tray + cake tin
Vols-au-vent / Puff pastry
crackers
- 3 190-200 20-30 Drip tray or baking tray
- 1-4 180-190 20-40
Shelf. 4: oven tray on wire shelf
Shelf. 1: drip tray or baking tray
- 1-3-5 180-190 20-40
Shelf. 5: oven tray on wire shelf
Shelf. 3: oven tray on wire shelf
Shelf. 1: drip tray or baking tray
Lasagna / Baked pasta /
Cannelloni / Flans
- 3 190-200 45-55 Oven tray on wire shelf
Lamb / Veal / Beef / Pork
1Kg
- 3 190-200 80-110 Drip tray or oven tray on wire shelf
Chicken / Rabbit / Duck
1Kg
- 3 200-230 50-100 Drip tray or oven tray on wire shelf
Turkey / Goose 3 Kg - 2 190-200 80-130 Drip tray or oven tray on wire shelf
Baked fish / en papillote
(fillet, whole)
- 3 180-200 40-60 Drip tray or oven tray on wire shelf
Stuffed vegetables
(tomatoes, courgettes,
aubergines)
- 2 180-200 50-60 Oven tray on wire shelf
Toast - 5 High 3-5 Grill
Fish fillets / steaks - 3-4 Medium 20-30
Shelf. 4: wire shelf (turn food halfway through
cooking)
Shelf. 3: drip tray with water
Sausages / Kebabs / Spare
ribs / Hamburgers
- 4-5 Medium - High 15-30
Shelf. 5: wire tray (turn food halfway through
cooking)
Shelf. 4: drip tray with water
Roast chicken 1-1.3 Kg
- 1-2 Medium 55-70
Shelf. 2: wire tray (turn food two thirds of the way
through cooking)
Shelf. 1: drip tray with water
- 1-2 High 60-80
Shelf. 2: Rotisserie
Shelf. 1: drip tray with water
Recipe Function Preheating Shelf
(from bottom)
Temperature
(°C)
Time
(min)
Accessories