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GB21
COOKING TABLE
Recipe Function Preheating Shelf
(from bottom)
Temperature
(°C)
Time
(min)
Accessories
Leavened cakes Ye s 2 160-180 35-55 Wire shelf + cake tin
Biscuits/Tartlets Ye s 3 170-180 15-40 Baking tray
Choux buns Ye s 3 180 30-40 Baking tray
Vols-au-vent / Puff pastry crackers Ye s 3 180-200 20-30 Baking tray
Meringues Ye s 3 90 120-130 Baking tray
Lamb / Veal / Beef / Pork Ye s 2 190-200 90-110 Drip tray or wire shelf + pyrex dish
Chicken / Rabbit / Duck Ye s 2 190-200 65-85 Drip tray or wire shelf + pyrex dish
Turkey / Goose Ye s 2 190-200 140-180 Drip tray or wire shelf + pyrex dish
Baked fish / en papillote
(fillet, whole)
Ye s 2 180-200 50-60 Drip tray or wire shelf + pyrex dish
Lasagne / Baked pasta / Cannelloni /
Flans
Ye s 2 190-200 45-55 Wire shelf + pyrex dish
Bread / Focaccia Ye s 2 190-230 15-50 Drip tray or baking tray
Pizza Ye s 2 230-250 7-20 Drip tray or baking tray
Toast Ye s 4 200 2-5 Wire shelf
Vegetable gratin Ye s 3 200 15-20 Wire shelf + pyrex dish
Grilled fish fillets and steaks Ye s 3 200 30-40 Wire shelf + pyrex dish
Sausages / Kebabs / Spare ribs /
Hamburgers
Ye s 4 200 30-50
Grill + drip tray with water on 1st
shelf, turn halfway through cooking
Filled pies
(cheesecake, strudel, apple pie)
Ye s 1 180-200 50-60 Drip tray or wire shelf + pyrex dish
Meat & potato pies
(vegetable pie, quiche lorraine)
Ye s 1 180-200 35 -55 Wire shelf + cake tin
Stuffed vegetables (tomatoes,
peppers, courgettes, aubergines)
Ye s 2 180-200 40-60 Wire shelf + pyrex dish
Meat & potato pies
(vegetable pie, quiche lorraine)
Ye s 1/ 3 180-190 45-55
Grill +pan, switch levels halfway
through cooking
Pizzas/Focaccia Ye s 1/3 230-250 12-30
Baking tray+drip tray, switch levels
halfway through cooking
9


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