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EN17
Vols-au-vent /
Puff pastry
savouries
- 3 190-200 20-30 Drip-tray or baking tray
- 1-4 180-190 20-40
Level 4: pan on wire shelf
Level 1: drip-tray or baking tray
- 1-3-5 180-190 20-40*
Level 5: pan on wire shelf
Level 3: pan on wire shelf
Level 1: drip-tray or baking tray
Lasagna / Baked
pasta / Cannelloni /
Flans
- 3 190-200 45-65 Drip-tray or pan on wire shelf
Lamb / Veal / Beef /
Pork 1 Kg
- 3 190-200 80-110 Drip-tray or pan on wire shelf
Chicken / Rabbit /
Duck 1 Kg
- 3 200-230 50-100 Drip-tray or pan on wire shelf
Turkey /
Goose 3 Kg
- 2 190-200 80-130 Drip-tray or pan on wire shelf
Baked fish /
en papillote
(fillet, whole)
- 3 180-200 40-60 Drip-tray or pan on wire shelf
Stuffed vegetables
(tomatoes,
courgettes,
aubergines)
- 2 180-200 50-60 Pan on wire shelf
Toas t - 5 High 3-6 wire shelf
Fish fillets / steaks - 4 Medium 20-30
Level 4: wire shelf (turn food
halfway through cooking)
Level 3: drip-tray with water
Sausages /
Kebabs /
Spare ribs /
Hamburgers
- 5
Medium-
High
15-30
Level 5: wire shelf (turn food
halfway through cooking)
Level 4: drip-tray with water
Roast chicken
1-1.3 Kg
- 2 Medium 55-70
Level 2: wire shelf (turn food
two thirds of the way through
cooking)
Level 1: drip-tray with water
- 2 High 60-80
Level 2: turnspit (if present)
Level 1: drip-tray with water
Roast beef rare
1 Kg
- 3 Medium 35-50
Pan on wire shelf (turn food
two thirds of the way through
cooking if necessary)
Leg of lamb /
Shanks
- 3 Medium 60-90
Drip-tray or pan on wire shelf
(turn food two thirds of the
way through cooking if
necessary)
Baked potatoes - 3 Medium 45-55
Drip-tray or baking tray (turn
food two thirds of the way
through cooking if necessary)
Vegetables
au gratin
- 3 High 10-25 Drip-tray or pan on wire shelf
Recipe Function Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes
19


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