Recipe
Function
Meat & potato pies
(vegetable pie,
quiche lorraine)
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
papillote (fillet,
whole)
Stuffed vegetables
(tomatoes, cour-
gettes, aubergines) GENTLE
Toast
Fish fillets / steaks
Sausages / Kebabs
/ Spare ribs / Ham-
burgers
Roast chicken
1-1.3 kg
Roast Beef rare
1 kg
Leg of lamb /
Knuckle
Pre-
Shelf (from
heating
bottom)
Yes
Yes
Yes
Yes
Yes
Yes
GENTLE
Yes
GENTLE
Yes
Yes
Yes
-
-
-
-
-
-
-
Temp.
(°C)
3
180-190
1-4
180-190
3
190-200
1-4
180-190
3
190-200
2
180-190
80-120 Drip-tray or pan on wire shelf
3
200-220
50-100 Drip-tray or pan on wire shelf
2
190-200
80-130 Drip-tray or pan on wire shelf
3
180-200
2
170-190
5
3 (High)
4
2 (Medium)
2-3
5
(Medium-
High)
2
2 (Medium) 55-70
2
3 (High)
3
2 (Medium) 35-45
3
2 (Medium) 60-90
GB40
Time
Accessories and notes
(min)
40-55 Cake tin on wire shelf
Shelf 4: cake tin on wire shelf
(switch levels halfway
40-55
through cooking)
Shelf 1: cake tin on wire shelf
20-30 Drip-tray / baking tray
Shelf 4: pan on wire shelf
15-40
Shelf 1: drip-tray / baking tray
45-55 Pan on wire shelf
40-60 Drip-tray or pan on wire shelf
30-60 Pan on wire shelf
3-6
Wire shelf
Shelf 4: wire shelf (turn food
20-30
halfway through cooking)
20-30 Shelf 3: drip-tray with water
Shelf 5: wire shelf (turn food
halfway through cooking)
15-30
Shelf 4: drip-tray with water
Shelf 2: wire shelf (turn food
two thirds of the way
through cooking)
60-80 Shelf 2: turnspit (if present)
Pan on wire shelf (if
necessary, turn food two
thirds of the way through
cooking)
Drip-tray or pan on wire shelf
(if necessary, turn food two
thirds of the way through
cooking)