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Tested for you in our cooking studio
Here, you can find a selection of dishes and the ideal
settings for them. We will show you which type of
heating, temperature and shelf position are best suited
for your dish.
Notes
The times specified in the tables are only guidelines.
▯
They will depend on the quality and composition of the
food.
Food
Weight
lbs (kg)
Lasagne
6 ¾ - 8
(3 - 4)
Pasta bake
6 ¾ - 8
(3 - 4)
Pork
4 ½ (2)
Sausages
3 ¹/
Roast beef
2 ¼ (1)
Turkey breast
6 ¾ (3)
Roast chicken
2 ²/
Pork chops
3 ¹/
Spare ribs
3 ¹/
Bacon
1 ¾ (0.7)
Pork fillet
3 ¹/
Beef fillet
2 ¼ (1)
Salmon
1
Pizza
2 ¼ (1)
Bread
2 ¼ (1)
Focaccia
2 ¼ (1)
Sponge cake
2 ¼ (1)
Cheesecake
2 ¼ (1)
Cream puffs
2 ²/
Light sponge cake
2 ¼ (1)
Biscuits
2 ¼ (1)
The times indicated in the table do not include preheating times and are provided as a guide only.
20
Function
Bake
Bake
Conv Bake
(1.5)
Conv Broil Plus
3
Conv Bake
Conv Bake
(1.2)
Conv Bake
3
(1.5)
Conv Broil Plus
3
(1.5)
Conv Broil Plus
3
Broil Plus
(1.5)
Conv Broil Plus
3
Broil Plus
/
(0.6)
Conv Bake
1
3
Frozen Food
Frozen Food
Frozen Food
Pie
Pie
(1.2)
Pie
3
Pie
Conv Multi-Rack 2 - 4
Use the accessories provided. Additional accessories
▯
may be obtained as optional accessories from
specialist retailers or from customer service.
Before using the oven, remove any unnecessary
accessories and ovenware from the cooking
compartment.
Always use oven gloves when taking hot accessories
▯
or cookware out of the cooking compartment.
Runner posi-
Temperatur in
tion from the
°F (°C)
bottom
1
400 - 450
(205 - 230)
1
400 - 450
(205 - 230)
2
350 (175)
4
500 (260)
2
500 (260)
2
350 (175)
2
350 (175)
4
500 (260)
4
500 (260)
5
500 (260)
4
500 (260)
5
500 (260)
2
300 (150)
2
500 (260)
2
350 - 400
(175 - 205)
2
350 (175)
2
300 (150)
2
300 - 350
2
350 (175)
2
300 - 350
(150 - 175)
300 (150)
Time (minutes)
45 - 50
45 - 50
70 - 80
15
40 - 45
110 - 120
65 - 70
1
surface 2
surface
st
nd
15
5
10
10
7
8
10
5
10
7
25 - 30
8 - 9
25 - 30
20 - 25
55 - 60
55 - 60
80 - 90
55 - 60
20 - 25
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