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EN15
Savoury pies
(vegetable pie,
quiche)
Yes 2 180-190 35-45 Cake tin on wire shelf
Yes 1-3 180-190 45-60
Shelf 3: cake tin on wire
shelf
Shelf 1: cake tin on wire
shelf
Vols-au-vent /
Puff pastry
cr
ackers
Yes 2 190-200 20-30 Drip tray / baking tray
Yes 1-3 180-190 20-40
Shelf 3: oven tray on wire
shelf
Shelf 1: drip tray / baking
tray
Lasagne /
Baked pasta /
C
annelloni / Flans
Yes 2 190-200 45-55 Oven tray on wire shelf
Lamb / Veal / Beef /
Pork 1 Kg
Yes 2 190-200 70-100
Drip tray or oven tray on
wire shelf
Chicken / Rabbit /
Duck 1 Kg
Yes 2 200-230 50-100
Drip tray or oven tray on
wire shelf
Turkey / Goose
3 Kg
Yes 1/2 190-200 80-130
Drip tray or oven tray on
wire shelf
Baked fish /
en papillote
(fillet
, whole)
Yes 2 180-200 40-60
Drip tray or oven tray on
wire shelf
Stuffed vegetables
(tomatoes,
courgettes,
aubergines)
Yes 2 180-200 50-60 Oven tray on wire shelf
Toast - 4 3 (high) 2-5 Wire shelf
Fish fillets / steaks - 4 2 (medium) 20-35
Shelf 4: wire shelf (turn food
halfway through cooking)
Shelf 3: drip tray with water
Sausages / Kebabs
/ Spare ribs /
Hamburgers
- 4
2-3 (medium
- high)
15-40
Shelf 4: wire shelf (turn food
halfway through cooking)
Shelf 3: drip tray with water
Roast chicken
1-1.3 Kg
- 2
2 (medium) 50-65
Shelf 2: wire tray (turn food
two thirds of the way
through cooking)
Shelf 1: drip tray with water
3 (high) 60-80
Shelf 2: turnspit (if present)
Shelf 1: drip tray with water
Roast Beef rare
1 Kg
- 2 2 (medium) 35-45
Oven tray on wire shelf
(turn food two thirds of the
way through cooking if
necessary)
Leg of lamb /
Shanks
- 2 2 (medium) 60-90
Drip tray or oven tray on
wire shelf (turn food two
thirds of the way through
cooking if necessary)
Recipe Function Pre-
heating
Shelf (from
bottom)
Tem p.
(°C)
Time
(min)
Accessories and notes