CDA SV450

Food Temperature Grid level Duration
Meat
Pork roast (1 kg)
Veal roast (1 kg)
Roast beef (1 kg)
Lamb (leg, shoulder, 1.5 kg)
Poultry (1.2 kg)
Large poultry
Rabbit
160°C
180°C
220°C
*
180°C
180°C
180°C
230°C
On the grid at level 2
On the grid at level 2
On the grid at level 2
In the drip tray at level 2
On the grid at level 1
On the grid at level 1
In the drip tray at level 2
90 minutes
70 - 75 minutes
38 - 40 minutes
50 - 60 minutes
70 - 75 minutes
90 - 120 minutes
40 - 45 minutes
Fish (1.2 kg)
Whole (snapper, salmon,
whiting)
180°C In the drip tray at level 2 35 - 45 minutes
Vegetables
Potatoes au gratin
Lasagna
Stuffed tomatoes
180°C
180°C
180°C
On the grid at level 2
On the grid at level 2
On the grid at level 2
50 - 55 minutes
40 - 45 minutes
45 - 55 minutes
Pastry
Savoie cake
Genovese cake
Genovese roll
Cake
Biscuits
Cookies
Cream
Madeleines
Pound cake
Cheesecake
with fromage blanc)
Kouglof
Puff pastry
Short crust tart
Flaky crust tart
150°C
150°C
150°C
160°C
180°C
160°C
160°C
170°C
170°C
170°C
180°C
180°C
200°C
250°C
*
On the grid at level 2
On the grid at level 1
In the drip tray at level 2
On the grid at level 1
In the drip tray at level 2
In the drip tray at level 2
On the grid at level 2
In the drip tray at level 2
On the grid at level 2
On the grid at level 1
springform mould,
26 cm diameter
On the grid at level 1
in a special mould
In the drip tray at level 2
On the grid at level 2
On the grid at level 2
35 - 45 minutes
35 - 45 minutes
20 - 25 minutes
40 - 50 minutes
18 - 22 minutes
20 - 25 minutes
35 - 45 minutes
Double-boiler
20 - 30 minutes
40 - 50 minutes
65 - 75 minutes
45 - 50 minutes
35 - 40 minutes
depending on size
40 - 45 minutes
30 - 40 minutes
Miscellaneous
Pâté in terrine (1 kg)
Savoury tarts
Stewed dishes
(ragout, baeckeoffe)
Bread (500 g flour)
190°C
170°C
160°C
220°C*
On the grid at level 1
On the grid at level 2
20 cm mould
On the grid at level 1,
depending on the dish.
On the grid at level 2
90 minutes
55 - 65 minutes
90 - 180 minutes
25 - 30 minutes
*
Preheat the oven to the temperature indicated.
•CIRCULATING HEAT COOKING GUIDE
25
4/ USING YOUR APPLIANCE