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Les langues disponibles
Les langues disponibles
Recipe
Savoury pies (vegeta-
ble pie, quiche lor-
raine)
Vols-au-vent / Puff
pastry savouries
Lasagna / Baked pasta
/ Cannelloni / Flans
Lamb / Veal / Beef /
Pork 1 Kg
Chicken / Rabbit /
Duck 1 Kg
Turkey / Goose 3 Kg
Baked fish / en papil-
lote (fillet, whole)
Stuffed vegetables
(tomatoes, cour-
gettes, aubergines)
Toast
Fish fillets / steaks
Sausages / Kebabs /
Spare ribs / Hamburg-
ers
Roast chicken 1-1.3 Kg
Roast beef rare 1 Kg
Leg of lamb / Shanks
Function
Pre-
Shelf (from
heating
bottom)
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Temp.
Time
(°C)
(min)
2 / 3
190-200
35-55 Cake tin on rack
1-4
180-190
45-70
1-3-5
180-190
45-70
3
190-200
20-30 Drip-tray or baking tray
1-4
180-190
20-40
1-3-5
180-190
20-40
3
190-200
45-55 Pan on rack
2
180-190 80-120 Drip-tray or pan on rack
3
200-220 50-100 Drip-tray or pan on rack
2
190-200 80-130 Drip-tray or pan on rack
3
180-200
40-60 Drip-tray or pan on rack
2
170-190
30-60 Pan on rack
5
High
3-6
4
Medium 20-30
Medium-
5
15-30
High
2
Medium 55-70
2
High
60-80
3
Medium 35-45
3
Medium 60-90
GB40
Accessories and notes
Level 4: cake tin on rack
Level 1: cake tin on rack
Level 5: cake tin on rack
Level 3: cake tin on rack
Level 1: drip-tray or baking
tray + cake tin
Level 4: pan on rack
Level 1: drip-tray or baking
tray
Level 5: pan on rack
Level 3: pan on rack
Level 1: drip-tray or baking
tray
Rack
Level 4: rack (turn food
halfway through cooking)
Level 3: drip-tray with water
Level 5: rack (turn food
halfway through cooking)
Level 4: drip-tray with water
Level 2: rack (turn food two
thirds of the way through
cooking)
Level 1: drip-tray with water
Level 2: turnspit (if present)
Level 1: drip-tray with water
Pan on rack (turn food two
thirds of the way through
cooking if necessary)
Drip-tray or pan on rack
(turn food two thirds of the
way through cooking if
necessary)
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