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GB16
Vols-au-vent / Puff
pastry crackers
Yes 3 190-200 20-30 Drip tray / baking tray
Yes 1-4 180-190 20-40
Shelf 4: oven tray on
wire shelf
Shelf 1: drip tray /
baking tray
Lasagne / Baked
pasta / Cannelloni /
Flans
Yes 3 190-200 45-55 Oven tray on wire shelf
Lamb / Veal / Beef /
Pork 1 Kg
Yes 3 190-200 80-110
Drip tray or oven tray
on wire shelf
Chicken / Rabbit /
Duck 1 Kg
Yes 3 200-230 50-100
Drip tray or oven tray
on wire shelf
Turkey / Goose 3 Kg Yes 2 190-200 80-130
Drip tray or oven tray
on wire shelf
Baked fish / en papil-
lote (fillet, whole)
Yes 3 180-200 40-60
Drip tray or oven tray
on wire shelf
Stuffed vegetables
(tomatoes, cour-
gettes, aubergines)
Yes 2 180-200 50-60 Oven tray on wire shelf
Toas t - 5 High 3-5 Wire shelf
Fish fillets / steaks - 4 Medium 20-30
Shelf 4: wire shelf (turn
food halfway through
cooking)
Shelf 3: drip tray with
water
Sausages / Kebabs /
Spare ribs / Ham-
burgers
- 5 Medium - High 15-30
Shelf 5: wire shelf (turn
food halfway through
cooking)
Shelf 4: drip tray with
water
Roast chicken
1-1.3 Kg
- 2
Medium 55-70
Shelf 2: wire tray (turn
food two thirds of the
way through cooking)
Shelf 1: drip tray with
water
High 60-80
Shelf 2: Turnspit
Shelf 1: drip tray with
water
Roast Beef rare 1 Kg - 3 Medium 35-45
Oven tray 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 oven tray
on wire shelf (turn food
two thirds of the way
through cooking if
necessary)
Recipe Function Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes
18


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