Table des Matières
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Les langues disponibles
Les langues disponibles
Recipe
Function
Vols-au-vent / Puff
pastry crackers
Lasagne / Baked
pasta / Cannelloni /
Flans
Lamb / Veal / Beef /
Pork 1 Kg
Chicken / Rabbit /
Duck 1 Kg
Turkey / Goose 3 Kg
Baked fish / en pap-
illote (fillet, whole)
Stuffed vegetables
(tomatoes, cour-
gettes, aubergines)
Toast
Fish fillets / steaks
Sausages / Kebabs /
Spare ribs / Ham-
burgers
Roast chicken
1-1.3 Kg
Roast Beef rare 1 Kg
Leg of lamb /
Shanks
Pre-
Shelf (from
heating
bottom)
Yes
2
Yes
1-3
Yes
2
Yes
2
Yes
2
Yes
1/2
Yes
2
Yes
2
-
4
-
4
-
4
-
2
-
2
-
2
GB16
Temp.
Time
(°C)
(min)
190-200
20-30 Drip tray / baking tray
180-190
20-40
190-200
45-55 Oven tray on wire shelf
190-200
70-100
200-230
50-100
190-200
80-130
180-200
40-60
180-200
50-60 Oven tray on wire shelf
3 (high)
3-5
2 (medium)
20-35
2-3 (medium
15-40
- high)
2 (medium)
50-65
3 (high)
60-80
2 (medium)
35-45
2 (medium)
60-90
Accessories and notes
Shelf 3: oven tray on wire
shelf
Shelf 1: drip tray / baking
tray
Drip tray or oven tray on
wire shelf
Drip tray or oven tray on
wire shelf
Drip tray or oven tray on
wire shelf
Drip tray or oven tray on
wire shelf
Wire shelf
Shelf 4: wire shelf (turn
food halfway through
cooking)
Shelf 3: drip tray with
water
Shelf 4: wire shelf (turn
food halfway through
cooking)
Shelf 3: drip tray with
water
Shelf 2: wire tray (turn
food two thirds of the way
through cooking)
Shelf 1: drip tray with
water
Shelf 2: turnspit (if
present)
Shelf 1: drip tray with
water
Oven tray on wire shelf
(turn food two thirds of
the way through cooking
if necessary)
Drip tray or oven tray on
wire shelf (turn food two
thirds of the way through
cooking if necessary)
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Table des Matières
