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A FEW EXAMPLES OF COOKING ON ONE LEVEL

Dish Cooking mode Temperature Time Shelf level Remarks Preheat

Bread (1 kg loaf)

Multicooking 210°C 30-35' 2 on backing tray Yes

Savoury pasties

Multicooking 200°C

20-25'

Depending on thickness

2 on backing tray Yes

Pizza (bread dough)

Pizza 240°C 10-15' 1 on backing tray Yes

Quiche

Pizza 220°C 30' 1 Tin on backing tray Yes

Cheese soufflé

Multicooking 200°C 30-40' 2

Tin diam. 20 cm on backing

tray

Ye s

Pâté

Traditional 180°C 50-60' 2

Bain-marie on backing tray

(start with hot water)

Ye s

Leg of lamb

Gratin 210°C 1 hour for 1,5 à 2 kg 2-1* Meat on shelf No

Potatoes au gratin

cooked with cream

Gratin 200°C

40-45'

Depending on thickness

2 Tin on backing tray Yes

Fish

Traditional

Gratin

Grill

200°C

240°C

250°C

Depending on type and

thickness of fish

2-1*

Fillets + liquid, enamelled tray

Whole on shelf

Fish on shelf for grilling

Ye s

Chicken

Gratin

Rotisserie grill

210°C

250°C

1 hour for

1,2 à 1,5 kg

2-1*

3-1*

Meat on shelf

Rotisserie,oven door shut

Roast beef

Gratin 210°C

Depends on how well

cooked required

2-1* Meat on shelf No

Roast pork

Gratin 210°C 1 hour for 1kg 2-1* Meat on shelf No

Roast veal

Gratin 210°C 1 hour for 1kg 2-1* Meat on shelf No

Stuffed tomatoes

Multicooking 200°C 20-25' 2 Tin on backing tray Yes

Frozen meals

Fast cooking

instructions on

packet

Follow instructions on

packet

2 Tin on backing tray No

Lasagne

Fast cooking 200°C

Depending on

thickness

2 Tin on backing tray No

Moussaka

Fast cooking 200°C

Depending on

thickness

2 Tin on backing tray No

Buns

Pastry 160°C 35-45' 2 Aluminium tin on backing tray Yes

Cake

Pastry 160°C 60' 2 Aluminium tin on backing tray Yes

Profiteroles

Pastry 200°C 20-25' 2

Small savoury profiteroles on

backing tray

Ye s

Crème caramel

Traditional 180°C 30' 2

Individual ramekins in bain-

marie (start with hot water)

Ye s

Sponge cake

Pastry 190°C 30' 2 Aluminium tin on backing tray Yes

Macaroons

Pastry 180°C

15-20'

Depending on thickness

2 on backing tray Yes

White meringues

Pastry 70-80°C

3 hour

Depending on thickness

2 Drying small meringues Yes

Blond meringues

Pastry 110°C

2 hour

Depending on thickness

2 Drying small meringues Yes

Baked apples

Multicooking 210°C

20-25'

Depending on thickness

2 Tin on backing tray Yes

Shortbread biscuits

Pastry 190°C 10-15' 2 on backing tray Yes

Apple tart

Pizza 220°C 30' 1 Cake tin on backing tray Yes

Shortbread biscuits

Ventilated oven 190°C 10-15' 2

Aluminium baking tin on

backing tray

Ye s

Jam tart

Ventilated oven 190°C 15-25' 2

Aluminium baking tin on

backing tray

Ye s

Savoury biscuits

Ventilated oven 190°C 10-15' 2

Aluminium baking tin on

backing tray

Ye s

X - Y* in the "Shelf level" column

X = shelf or spit rod at level X

Y = baking tray at level Y to catch the roasting juices

Reminder: always place the shelf with the indentations facing downwards

Brand	Ariston
Model	FD 98 P.1
Category	Oven
Language	English

Ariston FD 98 P.1 User Manual

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Ariston FD 98 P.1 Specifications

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