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EN18
* 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 gra-
tin
- 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