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* Cooking time is merely for guidance, and refers to the entire cooking cycle. Remove food at different
times, according to personal preference.
Recipe Function Preheating
Shelf (from
bottom)
Temperature
(°C)
Time (min) Accessories
Roast chicken 1-1.3 Kg – 2 Mid 55 - 70
Shelf 2: wire shelf (turn food
two thirds of the way
through cooking if
necessary)
Shelf 1: drip tray with water
Roast chicken 1-1,3 Kg – 2 High 60 - 80
Liv. 2: Turnspit (if present)
Liv. 1:Drip tray with water
Roast Beef rare 1Kg – 3 Mid 35 - 50
Oven tray on wire shelf
(turn food two thirds of the
way through cooking if
necessary)
Leg of lamb / Shanks – 3 Mid 60 - 90
Drip tray or oven tray on
wire shelf (turn food two
thirds of the way through
cooking if necessary)
Roast potatoes – 3 Mid 35 - 55
Drip-tray / baking tray (if
necessary, turn food two
thirds of the way through
cooking)
Vegetable gratin – 3 High 10 - 25
Drip tray or oven tray on
wire shelf
Lasagne & Meat – 1-4 200 50 - 100*
Shelf 4: oven tray on wire
shelf
Shelf 1: drip tray or oven
tray on wire shelf
Meat & Potatoes – 1-4 200 45 - 100*
Shelf 4: oven tray on wire
shelf
Shelf 1: drip tray or oven
tray on wire shelf
Fish & Vegetables – 1-4 180 30 - 50*
Shelf 4: oven tray on wire
shelf
Shelf 1: drip tray or oven
tray on wire shelf
Full meal:
Tart (Shelf 5) /
Lasagne (Shelf 3) /
Meat (Shelf 1)
– 1-3-5 190 40 - 120*
Shelf 5: oven tray on wire
shelf
Shelf 3: oven tray on wire
shelf
Shelf 1: drip tray or oven
tray on wire shelf
Filled roast meats – 3 200 80 - 120*
Drip tray or oven tray on
wire shelf
Meat cuts (rabbit,
chicken, lamb)
– 3 200 50 - 100 *
Drip tray or oven tray on
wire shelf
Cooking table
