Programmes
Fan oven guide
Food Temperature Cooking height Cooking time
Meat
Roast pork (1 kg) 160°C On the shelf at height 2 90 min
Roast veal (1 kg) 180°C On the shelf at height 2 70 - 75 min
Roast beef (1 kg) 220°C – preheat required On the shelf at height 2 38 - 40 min
Lamb (leg, shoulder, 1.5 kg) 180°C In the drip tray at height 2 50 - 60 min
Poultry (1.2 kg) 180°C On the shelf at height 170 - 75 min
Large poultry 180°C On the shelf at height 1 90 - 120 min
Rabbit 230°C In the drip tray at height 2 40 - 45 min
Fish (1,2 kg)
Whole (snapper, salmon, hake) 180°C In the drip tray at height 2 35 - 45 min
Vegetables
Potatoes au gratin 180°C On the shelf at height 2 50 - 55 min
Lasagne 180°C On the shelf at height 2 40 - 45 min
Stuffed tomatoes 180°C On the shelf at height 2 45 - 55 min
Pastries
Savoie cake 150°C On the shelf at height 2 35 - 45 min
Genovese 150°C On the shelf at height 1 35 - 45 min
Genovese roll 150°C In the drip tray at height 2 20 – 25 min
Cake 160°C On the shelf at height 1 40 - 50 min
Biscuits 180°C In the drip tray at height 2 18 – 22 min
Cookies 160°C In the drip tray at height 2 20 – 25 min
Cream 160°C On the shelf at height 2 35 – 45 min
bain-marie /
double boiler
Madeleines 170°C In the drip tray at height 2 20 - 30 min
Pound cake 170°C On the shelf at height 2 40 – 50 min
Cheesecake 170°C On the shelf at height 1, springform
26cm diameter mould
65 – 75 min
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