IT35
Vols-au-vent / Puff pastry
savouries
- 3 190-200 20-30 Drip-tray or baking tray
- 1-4 180-190 20-40
Level 4: pan on rack
Level 1: drip-tray or baking tray
- 1-3-5 180-190 20-40
Level 5: pan on rack
Level 3: pan on rack
Level 1: drip-tray or baking tray
Lasagna / Baked pasta /
Cannelloni / Flans
- 3 190-200 45-55 Pan on rack
Lamb / Veal / Beef / Pork
1Kg
- 3 190-200 80-110 Drip-tray or pan on rack
Chicken / Rabbit / Duck 1 Kg - 3 200-230 50-100 Drip-tray or pan on rack
Turkey / Goose 3 Kg - 2 190-200 80-130 Drip-tray or pan on rack
Baked fish / en papillote
(fillet, whole)
- 3 180-200 40-60 Drip-tray or pan on rack
Stuffed vegetables
(tomatoes, courgettes,
aubergines)
- 2 180-200 50-60 Pan on rack
Toas t - 5 High 3-5 Rack
Fish fillets / steaks - 3-4 Medium 20-30
Level 4: rack (turn food halfway
through cooking)
Level 3: drip-tray with water
Sausages / Kebabs / Spare
ribs / Hamburgers
- 4-5 Medium - High 15-30
Level 5: rack (turn food halfway
through cooking)
Level 4: drip-tray with water
Roast chicken 1-1.3 Kg
- 1-2 Medium 55-70
Level 2: rack (turn food two
thirds of the way through
cooking)
Level 1: drip-tray with water
- 1-2 High 60-80
Level 2: turnspit
Level 1: drip-tray with water
Roast beef rare 1 Kg - 3 Medium 35-45
Pan on rack (turn food two
thirds of the way through
cooking if necessary)
Leg of lamb / Shanks - 3 Medium 60-90
Drip-tray or pan on rack (turn
food two thirds of the way
through cooking if necessary)
Baked potatoes - 3 Medium 45-55
Drip-tray or baking tray (turn
food two thirds of the way
through cooking if necessary)
Vegetables au gratin - 3 High 10-15 Pan on rack
Lasagna & Meat - 1-4 200 50-100
Level 4: pan on rack
Level 1: drip-tray or pan on rack
Meat & Potatoes - 1-4 200 45-100
Level 4: pan on rack
Level 1: drip-tray or pan on rack
Fish & Vegetables - 1-4 180 30-50
Level 4: pan on rack
Level 1: drip-tray or pan on rack
Recipe Function Preheating Level
(from bottom)
Temp erature
(°C)
Time
(min)
Accessories
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