Operation Manual

20
Cooking in the Conventional Oven
Type of Food Thermostat Cooking Shelf
°C Time position
ENTREES
Cheese souffle 240 35 min 1 low
Quiche Lorraine 220 30 min 1 high
Stuffed tomatoes 240 30/40 min 1 high
Cauliflower cheese 240 30/40 min 1 high
/500g
Pizza 230 30 min 1 high
Poached eggs 260 10 min 2 low
Cheese straws 240 10/15 min 2 high
Welsh Rarebit 240 10/15 min 2 low
MEAT (for 500g)
Beef 270 15 min 1 high
Lamb
(shoulder, leg) 270 12/15 min 1 high
Pork 250 25 min 1 h igh
Veal 240 25 min 1 high
FISH
Sea Bream 250 15 min 1 high
POULTRY
Chicken 500 gr 260 20/25 min 1 low
RABBIT (500 gr) 240 30 min 1 high
CAKES
Shortbread 170 30 min 1 high
Fruit cake 210 15 min 1 low
then 180 50 min 1 low
Clafoutis 220 45 min 2 low
Sponge cake 160 45/60 min 1 low
Tarts 240 30/35 min 1 high
Baked apples 220 30 min 2 low
Meringues 110 110 min 2 high
Grill mode - Oven door ajar
Preheat approx. 4 min.
Food Cooking time Shelf
1st side 2nd side position
Steak 5 min 3 min 3 high
Lamb chop 8 min 6 min 3 high
Rib steak 8 min 6 min 3 high
Rib of beef 15 min 15 min 3 low
Pork chop 10 min 8 min 3 high
Veal chop 8 min 6 min 3 high
Sausages 9 min 7 min 3 high
Kebabs 15 min 10 min 3 low
Cod steaks 10 min 8 min 3 high