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A FEW EXAMPLES OF COOKING ON ONE LEVEL
Dish Cooking mode Temperature Time Shelf level Remarks Preheat
Bread (1 kg loaf)
Multicooking 210°C 30-35' 2 on backing tray Yes
Savoury pasties
Multicooking 200°C
20-25'
Depending on thickness
2 on backing tray Yes
Pizza (bread dough)
Pizza 240°C 10-15' 1 on backing tray Yes
Quiche
Pizza 220°C 30' 1 Tin on backing tray Yes
Cheese soufflé
Multicooking 200°C 30-40' 2
Tin diam. 20 cm on backing
tray
Ye s
Pâté
Traditional 180°C 50-60' 2
Bain-marie on backing tray
(start with hot water)
Ye s
Leg of lamb
Gratin 210°C 1 hour for 1,5 à 2 kg 2-1* Meat on shelf No
Potatoes au gratin
cooked with cream
Gratin 200°C
40-45'
Depending on thickness
2 Tin on backing tray Yes
Fish
Traditional
Gratin
Grill
200°C
240°C
250°C
Depending on type and
thickness of fish
2
2-1*
2-1*
Fillets + liquid, enamelled tray
Whole on shelf
Fish on shelf for grilling
Ye s
Chicken
Gratin
Rotisserie grill
210°C
250°C
1 hour for
1,2 à 1,5 kg
2-1*
3-1*
Meat on shelf
Rotisserie,oven door shut
No
Roast beef
Gratin 210°C
Depends on how well
cooked required
2-1* Meat on shelf No
Roast pork
Gratin 210°C 1 hour for 1kg 2-1* Meat on shelf No
Roast veal
Gratin 210°C 1 hour for 1kg 2-1* Meat on shelf No
Stuffed tomatoes
Multicooking 200°C 20-25' 2 Tin on backing tray Yes
Frozen meals
Fast cooking
Follow
instructions on
packet
Follow instructions on
packet
2 Tin on backing tray No
Lasagne
Fast cooking 200°C
Depending on
thickness
2 Tin on backing tray No
Moussaka
Fast cooking 200°C
Depending on
thickness
2 Tin on backing tray No
Buns
Pastry 160°C 35-45' 2 Aluminium tin on backing tray Yes
Cake
Pastry 160°C 60' 2 Aluminium tin on backing tray Yes
Profiteroles
Pastry 200°C 20-25' 2
Small savoury profiteroles on
backing tray
Ye s
Crème caramel
Traditional 180°C 30' 2
Individual ramekins in bain-
marie (start with hot water)
Ye s
Sponge cake
Pastry 190°C 30' 2 Aluminium tin on backing tray Yes
Macaroons
Pastry 180°C
15-20'
Depending on thickness
2 on backing tray Yes
White meringues
Pastry 70-80°C
3 hour
Depending on thickness
2 Drying small meringues Yes
Blond meringues
Pastry 110°C
2 hour
Depending on thickness
2 Drying small meringues Yes
Baked apples
Multicooking 210°C
20-25'
Depending on thickness
2 Tin on backing tray Yes
Shortbread biscuits
Pastry 190°C 10-15' 2 on backing tray Yes
Apple tart
Pizza 220°C 30' 1 Cake tin on backing tray Yes
Shortbread biscuits
Ventilated oven 190°C 10-15' 2
Aluminium baking tin on
backing tray
Ye s
Jam tart
Ventilated oven 190°C 15-25' 2
Aluminium baking tin on
backing tray
Ye s
Savoury biscuits
Ventilated oven 190°C 10-15' 2
Aluminium baking tin on
backing tray
Ye s
X - Y* in the "Shelf level" column
X = shelf or spit rod at level X
Y = baking tray at level Y to catch the roasting juices
Reminder: always place the shelf with the indentations facing downwards