Filter
Top Products
Recipe Cooking method Temperature Time Tier Comments
Pre-heat
Bread (1kg loaf)
Traditional
assisted
210°C 30-35' 2 On enamel tray Yes
Individual puff pastries Fan 200°C
20-25'
depending on
thickness
2 On enamel tray Yes
Pizza (bread dough) Pizza 240°C 10-15' 1 On enamel tray Yes
Quiche lorraine
(short pastry)
Pizza 220°C 30' 1 Dish on enamel tray Yes
Cheese soufflé
Traditional
assisted
200°C 30-40' 2
20 cm diam. dish
on enamel tray
Yes
Pâté Tradition 180°C 50-60' 2
In bain-marie in enamel tray
(hot water)
Yes
Leg of lamb Fan grill 210°C
1 hour for
1,5 to 2 kg
2-1* Meat on grill No
Gratinée potatoes
Traditional
assisted
200°C
40-45'
depending on
thickness
2 Dish on enamel tray Yes
Fish
Tradition
Fan grill
200°C
240°C
Depending on
type of fish and
thickness
2
2-1*
Fillets+liquid, enamel tray
Whole on grill
Yes
Chicken Fan grill 210°C
1 hour for
1,2 to 1,5 kg
2-1* Meat on grill No
Roast beef Fan grill 210°C
Variable depending on
the degree of cooking
2-1* Meat on grill No
Roast pork Fan grill 210°C 1 hour for 1kg 2-1* Meat on grill No
Roast veal Fan grill 210°C 1 hour for 1kg 2-1* Meat on grill No
Stuffed tomatoes
Traditional
assisted
200°C 20-25' 2 Dish on enamel tray Yes
Brioche Baking 160°C 35-45' 2
Aluminium mould
on enamel tray
Yes
Cake Baking 160°C 60' 2
Aluminium mould
on enamel tray
Yes
Choux
pastry
Baking 200°C 20-25' 2
Small, non-sweetened
profiteroles on enamel tray
Yes
Crème caramel Tradition 180°C 30' 2
Individual ramekins in bain-
marie start with hot water
Yes
Sponge cake Baking 190°C 30' 2 On enamel tray Yes
Macaroons Baking 180°C
15-20'
depending on size
2 On enamel tray Yes
White meringues Baking 70-80°C
3 hours depending
on size
2 Drying for small meringues Yes
Golden meringues Baking 110°C
2 hours depending
on size
2 Drying for small meringues Yes
Baked apples
Traditional
assisted
210°C
20-25'
depending on size
2 Dish on enamel tray Yes
Shortbread Baking 190°C 10-15' 2 Enamel tray Yes
Apple tart Pizza 220°C 30' 1 Mould on enamel tray Yes
X - Y* in the tier column X = grill or spit put at tier X
Y = enamel tray put at tier Y to recover the juices and fat
NB the grill is always used indented downwards
8
SOME EXAMPLES OF COOKING ON A SINGLE LEVEL
GB