11.8 Bakes and gratins
Use the first shelf position.
(°C) (min)
Pasta bake Conventional Cooking 180 - 200 45 - 60
Lasagne Conventional Cooking 180 - 200 25 - 40
Vegetables au gratin, preheat
the empty oven
Turbo Grilling 210 - 230 10 - 20
Baguettes with melted cheese True Fan Cooking 160 - 170 15 - 30
Milk rice Conventional Cooking 180 - 200 40 - 60
Fish bakes Conventional Cooking 180 - 200 30 - 60
Stuffed vegetables True Fan Cooking 160 - 170 30 - 60
11.9 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray or
on the wire shelf placed above the tray.
Put some water in the tray to prevent dripping
fat from burning.
Turn the roast after 1/2 - 2/3 of the cooking
time.
Roast meat and fish in large pieces (1 kg or
more).
Baste meat joints with their own juice several
times during roasting.
11.10 Roasting tables
Use the first shelf position.
BEEF
(°C) (min)
Pot roast 1 - 1.5 kg Conventional Cook‐
ing
230 120 - 150
Roast beef or fillet,
rare, preheat the emp‐
ty oven
per cm of thickness Turbo Grilling 190 - 200 5 - 6
Roast beef or fillet,
medium
per cm of thickness Turbo Grilling 180 - 190 6 - 8
Roast beef or fillet,
well done
per cm of thickness Turbo Grilling 170 - 180 8 - 10
22 ENGLISH
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