Instruction for Use

GB18
* Cooking times is approximate. Food can be removed from the oven at different times depending on personal preference.
Turkey / Goose 3 Kg Yes 1/2 190-200 80-130 Drip-tray or pan on rack
Baked fish / en papil-
lote (fillet, whole)
Yes 2 180-200 40-60 Drip-tray or pan on rack
Stuffed vegetables
(tomatoes, cour-
gettes, aubergines)
Yes 2 170-190 30-60 Pan on rack
Toas t - 4 3 (high) 2-5 Rack
Fish fillets / steaks - 4 2 (medium) 20-35
Level 4: rack (turn food
halfway through
cooking)
Level 3: drip-tray with
water
Sausages / Kebabs /
Spare ribs /
Hamburgers
- 4
2-3 (medium
- high)
15-40
Level 4: rack (turn food
halfway through
cooking)
Level 3: drip-tray with
water
Roast chicken 1-1.3 Kg - 2
2 (medium) 50-65
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
Level 1: drip-tray with
water
Roast beef rare 1 Kg - 2 2 (medium) 35-45
Pan on rack (turn food
two thirds of the way
through cooking if
necessary)
Leg of lamb / Shanks - 2 2 (medium) 60-90
Drip-tray or pan on rack
(turn food two thirds of
the way through
cooking if necessary)
Baked potatoes - 2 2 (medium) 45-55
Drip-tray / baking tray
(if necessary, turn food
two thirds of the way
through cooking)
Vegetables au gratin - 2 3 (high) 10-15 Pan on rack
Lasagna & Meat Yes 1-3 200 50-100*
Level 3: pan on rack
Level 1: drip-tray or pan
on rack
Meat & Potatoes Yes 1-3 200 45-100*
Level 3: pan on rack
Level 1: drip-tray or pan
on rack
Fish & Vegetables Yes 1-3 180 30-50*
Level 3: pan on rack
Level 1: drip-tray or pan
on rack
Recipe Function Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes