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GB15
Vols-au-vent / Puff
pastry crackers
Yes 3 190-200 20-30 Drip tray / baking tray
Yes 1-4 180-190 20-40
Shelf 4: oven tray on wire
shelf
Shelf 1: drip tray / baking
tray
Lasagna / Baked
pasta / Cannelloni /
Flans
Yes 3 190-200 45-55 Oven tray on wire shelf
Lamb / Veal / Beef /
Pork 1 Kg
Yes 2/3 180-190 80-120
Drip tray or oven tray on wire
shelf
Chicken / Rabbit /
Duck 1 Kg
Yes 3 200-220 50-100
Drip tray or oven tray on wire
shelf
Turkey / Goose 3 Kg Yes 2 190-200 80-130
Drip tray or oven tray on wire
shelf
Baked fish / en pap-
illote (fillet, whole)
Yes 3 180-200 40-60
Drip tray or oven tray on wire
shelf
Stuffed vegetables
(tomatoes, cour-
gettes, aubergines)
Yes 2 170-190 30-60 Oven tray on wire shelf
Toas t - 5 3 (High) 3-6 Wire shelf
Fish fillets / steaks - 4 2 (Medium) 20-30
Shelf 4: wire shelf (turn food
halfway through cooking)
Shelf 3: drip tray with water
Sausages / Kebabs /
Spare ribs / Ham-
burgers
- 5
2-3
(Medium-
High)
15-30
Shelf 5: wire tray (turn food
halfway through cooking)
Shelf 4: drip tray with water
Roast chicken
1-1.3 Kg
- 2
2 (Medium) 55-70
Shelf 2: wire tray (turn food
two thirds of the way
through cooking)
Shelf 1: drip tray with water
3 (High) 80-110
Shelf 2: turnspit (if present)
Shelf 1: drip tray with water
Roast Beef rare
1Kg
- 3 2 (Medium) 35-45
Oven tray on wire shelf (turn
food two thirds of the way
through cooking if
necessary)
Leg of lamb /
Shanks
- 3 2 (Medium) 60-90
Drip tray or oven tray on wire
shelf (turn food two thirds of
the way through cooking if
necessary)
Roast potatoes - 3 2 (Medium) 45-55
Drip-tray / baking tray (if
necessary, turn food two
thirds of the way through
cooking)
Vegetables au
gratin
- 3 3 (High) 10-15 Oven tray on wire shelf
Recipe Function Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes