Operation Manual

GB25
Savoury pies
(vegetable pie,
quiche)
Yes 2 175-200 40-50 Cake tin on wire shelf
Yes 1-3 175-190 55-65
Shelf 3: cake tin on wire
shelf
Shelf 1: cake tin on wire
shelf
Vols-au-vent / Puff
pastry crackers
Yes 2 175-200 20-30 Drip tray / baking tray
Yes 1-3 175-200 25-45
Shelf 3: oven tray on wire
shelf
Shelf 1: drip tray / baking
tray
Lasagne / Baked pasta
/ Cannelloni / Flans
Yes 2 200 45-55 Oven tray on wire shelf
Lamb / Veal / Beef /
Pork 1 Kg
Yes 2 200 80-110
Drip tray or oven tray on
wire shelf
Chicken / Rabbit /
Duck 1 Kg
Yes 2 200 50-100
Drip tray or oven tray on
wire shelf
Turkey / Goose 3 Kg Yes 1/2 200 80-130
Drip tray or oven tray on
wire shelf
Baked fish / en
papillote (fillet,
whole)
Yes 2 175-200 40-60
Drip tray or oven tray on
wire shelf
Stuffed vegetables
(tomatoes,
courgettes,
aubergines)
Yes 2 175-200 50-60 Oven tray on wire shelf
Toa st Yes 4 200 3-5 Wire shelf
Fish fillets / steaks Yes 4 200 20-30
Shelf 3: wire tray (turn
food halfway through
cooking)
Shelf 2: drip tray with
water
Sausages / Kebabs /
Spare ribs /
Hamburgers
Yes 4 200 30-40
Shelf 4: wire shelf (turn
food halfway through
cooking)
Shelf 3: drip tray with
water
Roast chicken 1-1.3 Kg - 2 200 55-70
Shelf 2: wire shelf (turn
food two thirds of the
way through cooking if
necessary)
Shelf 1: drip tray with
water
Recipe
Function Pre-
heating
Shelf (from
bottom)
Tempera-
ture (°C)
Time
(min)
Accessories