User's Manual

8
GB
Cooking advice table
Cooking
modes
Foo ds W eight
(in kg)
Rack
p
osi tion Preheating Recommended
Temperature
(°C)
Cooking
duration
(minutes)
St an dard
g
u ide rail
s
Sli ding
g
uide rail
s
Co nvection
Oven
Duck
Chic ken
Roast veal or beef
Roast pork
Biscuits (shortcrust pastry)
Pies / Tarts
1.5
1.5
1
1
-
1
2
2
2
2
2
2
1
1
1
1
1
1
Yes
Yes
Yes
Yes
Yes
Yes
200-210
200-210
200
200-210
180
180
70-80
60-70
70-75
70-80
15-20
30-35
Multi-cooking
Pizza on 2 racks
Pies on t wo racks/c akes on 2 racks
Sp ong e cake on 2 r ac ks ( on t he drippi ng pan )
Roast chicken + pot atoes
Lamb
Mackerel
Lasagne
Cream pu ffs on 2 r ac ks
Biscuits on 2 rac ks
Che es e puffs on 2 r acks
Savoury pies
1+1
1
1
1
2 and 4
2 and 4
2 and 4
1 and 2/3
2
1 or 2
2
2 and 4
2 and 4
2 and 4
1 and 3
1 an d 3
1 an d 3
1 an d 3
1 an d 3
1
1
1
1 an d 3
1 an d 3
1 an d 3
1 an d 3
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
220-230
180
170
200-210
190-200
180
190-200
190
190
210
200
20-25
30-35
20-25
65-75
45-50
30-35
35-40
20-25
10-20
20-25
20-30
Barbecu e Mackerel
Sol e and cutt lefi sh
Squid and prawn kebabs
Cod fillet
Grill ed vege table s
Ve al st ea k
Sausages
Hamburgers
Toasted sandwiches (or toast)
Spit-roast chicken using rotisserie spit (where
present)
Sp it- roast lam b usi ng rotisse rie spit (w he re present)
1
0.7
0.7
0.7
0.5
0.8
0.7
4 or 5
4 or 6
1
1
4
4
4
4
3 or 4
4
4
4
4
-
-
3
3
3
3
2 or 3
3
3
3
3
-
-
No
No
No
No
No
No
No
No
No
No
No
100%
100%
100%
100%
100%
100%
100%
100%
100%
100%
100%
15-20
10-15
8- 10
10-15
15-20
15-20
15-20
10-12
3- 5
70-80
70-80
Gra tin
Grilled chicken
Cuttlefish
Spit-roast chicken using rotisserie spit (where
present)
Spit-roast duck using rotisserie spit (where present)
Roast veal or beef
Roast pork
Lamb
1,5
1
1,5
1,5
1
1
1
2
2
-
-
2
2
2
2
2
-
-
2
2
2
N
o
No
No
No
No
No
No
210
200
210
210
210
210
210
55-60
30-35
70-80
60-70
60-75
70-80
40-45
Pizza Oven
Pizza
Focaccia bread
0.5
0.5
2
2
1
1
Yes
Yes
220
200
15-20
20-25
Baking mode
Pies / Tarts
Fruit cakes
Sponge cake made w ith yoghurt
Small cakes on 2 racks
Sponge cake
Cream pu ffs on 3 r ac ks
Biscuits on 3 rac ks
Filled pancakes
Meringues on 3 rac ks
Cheese puffs
0.5
1
0.7
0.7
0.6
0.7
0.7
0.8
0.5
0.5
2 or 3
2 or 3
2 or 3
2 and 4
2 or 3
1, 3 an d 5
1, 3 an d 5
2
1, 3 an d 5
2
1 or
2
1 or 2
1 or 2
1 an d 3
1 or 2
1, 2 and 4
1, 2 and 4
1
1, 2 and 4
1
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
180
180
170-180
180-190
160-170
180-190
180
200
90
210
25-35
40-50
45-55
20-25
30-40
20-25
20-25
30-35
180
20-25
Fast cooki ng Frozen food
Pizza
C ou rgett e a nd praw n pie
Country style spinach pie
Turnovers
Lasagne
Golden Rolls
Chicken bites
0.3
0.4
0.5
0.3
0.5
0.4
0.4
2
2
2
2
2
2
2
1
1
1
1
1
1
1
-
-
-
-
-
-
-
250
200
220
200
200
180
220
12
20
30-35
25
35
25-30
15-20
Pre-cooked food
Go ld en chick en w ings 0.4 2 1 - 200 20-25
Fresh Food
Biscuits (shortcrust pastry)
Sponge cake made w ith yoghurt
Cheese puffs
0.3
0.6
0.2
2
2
2
1
1
1
-
-
-
200
180
210
15-18
45
10-12
Proving Risin g proc ess fo r dough mad e wit h ye ast ( br ioch es,
bread , sug ar pi e, c roissants, etc.)
2 1 40 30-60
! The cooking ti mes li st ed a bove are i nt ended as guideli nes onl y a nd may b e modifi ed acc ord in g to p erson al tast es. O ven preheat ing ti me s ar e set as standar d an d m ay n ot be
mo dified m an uall y.