Instruction for Use

GB18
* Cooking time is approximate. Food can be removed from the oven at different times depending on
personal preference.
Roast chicken 1-1.3
Kg
- 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 1 Kg - 3 2 (Medium) 35-45
Pan on rack (turn food
two thirds of the way
through cooking if
necessary)
Leg of lamb / Shanks - 3 2 (Medium) 60-90
Drip-tray or pan on rack
(turn food two thirds of
the way through cooking
if necessary)
Baked 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 Pan on rack
Lasagna & Meat - 1-4 200 50-100*
Level 4: pan on rack
Level 1: drip-tray or pan
on rack
Meat & Potatoes - 1-4 200 45-100*
Level 4: pan on rack
Level 1: drip-tray or pan
on rack
Fish & Vegetables - 1-4 180 30-50*
Level 4: pan on rack
Level 1: drip-tray or pan
on rack
Complete meal:
Tart (Level 5) / Lasa-
gna (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 pan
on rack
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 Function Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes