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Oven cooking advice table
DISHES EXAMPLES FUNCTION TEMPERATURE SUPPORT
Spit-roast poultry
chicken, young cockerel
Rotisserie
270 °C
rotisserie spit support
Large braised cuts
whole braised leg, large capon or
turkey, etc.
Multilevel
180°C (a third of the
way through cooking,
lower to 160°C)
meat on dripping pan (baste
with cooking juices at
regular intervals)
Sautéed meat en cocotte,
traditional dishes
beef bourguignon, rabbit cacciatora,
veal Marengo, lamb stew, Basque
chicken, etc. Hotpot, terrine, etc.
Conventional oven 190 °C
casserole dish on dripping
pan
Grilled meat
grilled steak, chops, sausages, kebabs,
chicken drumsticks, etc.
Grill 200 °C
on grill (shelf level depends
on thickness of fish)
Meat with a crust beef Wellington, leg with a crust, etc. Multilevel 200 °C
on dripping pan (for large
cuts, lower to 160 °C after
the pastry has cooked)
MEAT
Salt-crusted dishes salt-crusted poultry, etc. Multilevel 240 ?
meat on dripping pan or tray
on dripping pan
Grilled fish and kebabs
sea bass, mackerel, sardines, mullet,
tuna, etc.
Grill 180 ?
on grill (shelf level depends
on thickness of fish)
Whole (stuffed) fish bream, carp, etc. Multilevel 200 °C on dripping pan
Fish fillet (with wine or other
liquid)
salmon, rock-fish, cod, sea bass, etc.
Conventional oven
200 °C
on dripping pan
Baking in foil (“en papillote”)
sole, dab, scallops, etc.
Multilevel
200 °C
on dripping pan
Fish with a crust (puff pastry or
shortcrust pastry)
salmon, kebabs, etc. Multilevel 200 °C on dripping pan
Soufflé
scallops, etc.
Multilevel
200 °C
cake tin on dripping pan
FISH
Salt-crusted fish sea bass, carp, etc. Multilevel 240 °C
fish on dripping pan or tray
on dripping pan
DISHES
EXAMPLES
FUNCTION
TEMPERATURE
SUPPORT
Savoury sponge cake
made with yoghurt
savoury sponge cake with olives, tuna, etc.
Baked cakes or Multilevel
160 °C
cake tin on dripping pan
Country-style pie
cheese country-style pie, salmon pastry,
Baked cakes or Multilevel
200 °C
on dripping pan
Terrines
fish, meat, vegetable, foie gras terrines, etc.
Traditional oven
160 °C
terrine mould on dripping pan (bain-
marie filled with hot water)
“En cocotte” dishes
poultry liver pie, salmon mousse, eggs en cocotte,
etc.
Traditional oven
160 °C
baking dish on dripping pan (bain-
marie filled with hot water)
CANAPES AND
STARTERS
Soufflé
cheese soufflé, vegetable soufflé, fish soufflé, etc.
Multilevel
200 °C
cake tin on dripping pan
Stuffed vegetables
potatoes, tomatoes, courgettes, cabbages, etc.
Multilevel
200 °C
on dripping pan
or cake tin on dripping pan
Braised vegetables en
cocotte
lettuce, saffron carrots, salsify, etc.
Traditional oven
200 °C
baking dish on dripping pan
Flan
mushroom flan, vegetable pancake, etc.
Traditional oven
160 °C
baking dish or cake tin on dripping
pan (bain-marie filled with hot water)
Terrines
vegetable terrines
Traditional oven
160 °C
cake tin on dripping pan (bain-marie
filled with hot water)
Soufflé
asparagus soufflé , tomato soufflé, etc.
Multilevel
200 °C
cake tin on dripping pan
Dishes with a crust
vegetable pie, etc.
Multilevel
200 °C
on dripping pan
Baking in foil (“en
papillote”)
truffles, etc.
Multilevel
200 °C
foil pouch on dripping pan
I LEGUMI
Rice
Pilaff
Traditional oven
180 °C
tray on plate
21


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