COOKING TIPS
Temperatures and cooking times are given for information only to facilitate using the oven.
Personal experience should then let you adapt these settings to your taste and habits.
Remember that cooking at higher temperatures causes more spattering, and the oven can
become dirty and smokey. It is better to slightly reduce the cooking temperature, even if it
means increasing the cooking time.
FISH
Cooking
Recipes
method
Tilefish or bream
Conv cooking
Monk fish or Salmon
Conv cooking
Fillet of sole
Fan cooking
Grilled fish
VEGETABLES - OTHERS
Cooking
Recipes
method
Braised cabbage
Conv cooking
Pâté en croûte
Conv cooking
Chicory with gruyere
Fan cooking
Potatoes in their
Fan cooking
jackets
Soufflé
Fan cooking
savoury/sweet
Stuffed tomatoes
Fan cooking
Leek flan
Fan + lower element
Quiche Lorraine
Fan + lower element
Toast with crottin*
Turbo grill
All the cooking was done at shelf position "1" except cooking marked thus "*", which requires cooking at a middle position.
Quantity
1kg whole
1kg braised
6 pieces
Grill
6 fillets
Quantity
for 6
for 6
for 6
for 6
6-8 pieces
for 6
for 6
6 pieces
Cooking
C
220 C
220 C
160 C
275 C
Cooking
C
200-220 C
200-220 C
180-200 C
200-220
180-200 C
200-220 C
220 C
220 C
3 min to toast one
210 C
side + 4 min/crottin
13 GB
The sides of the oven are equipped
with different positions numbered
from the bottom.
Cooking
Shelf level
time
30 min
1
30 min
1
15-20 min
1
2x5 min
4
Cooking
Tips
time
1 hour
1 hour/kg
25-30 min
about 1 hour
50-60 min
Ø 22
40-45 min
35-40 min
45-50 min
Flat steak pan