Instruction for Use
GB
19
Lower compartment
!
materials in the lower oven compartment.
! The internal surfaces of the compartment (where
present) may become hot.
Oven cooking advice table
Selector
knob setting
Food to be cooked We-
ight
(in
kg)
Cooking
rack position
from bottom
Preheating time
(minutes)
Thermo-
stat knob
setting
Cooking
time (mi-
nutes)
1 Static
Duck
Roast veal or beef
Pork roast
Biscuits (short pastry)
Tarts
Lasagne
Lamb
Mackerel
Plum-cake
Cream puffs
Sponge-cake
Savoury pies
1
1
1
-
1
1
1
1
1
0.3
0.5
1.5
3
3
3
3
3
3
2
2
2
3
3
3
15
15
15
15
15
10
10
10
10
10
10
15
200
200
200
180
180
190
180
180
170
180
170
200
65-75
70-75
70-80
15-20
30-35
35-40
50-60
30-35
40-50
30-35
20-25
30-35
2 Bottom
Oven
Raised Cakes
Tarts
Fruit cakes
Brioches
0,5
1
1
0,5
3
3
3
3
15
15
15
15
160
180
180
160
30-40
35-40
50-60
25-30
3 Top Oven
Browning food to
perfect cooking
- 3/4 15 220 -
4 Grill
Soles and cuttlefish
Squid and prawn
kebabs
Cod filet
Grilled vegetables
Veal steak
Cutlets
Hamburgers
Mackerels
Toasted sandwiches
1
1
1
1
1
1
1
1
n.° 4
4
4
4
3/4
4
4
4
4
4
5
5
5
5
5
5
5
5
5
Max
Max
Max
Max
Max
Max
Max
Max
Max
8-10
6-8
10
10-15
15-20
15-20
7-10
15-20
2-3
With rotisserie (whe-
re present)
Veal on the spit
Chicken on the spit
Lamb on the spit
1.0
1.5
1.0
-
-
-
5
5
5
Max
Max
Max
80-90
70-80
70-80
NB: cooking times are approximate and may vary according to personal taste. When cooking using the grill, the
dripping pan must always be placed on the 1st oven rack from the bottom.