25.6.2009 Rev. 3.0
Operation instructions
8
In the event of uneven cooking check that
• the oven has been installed horizontally
• the oven has been preheated as instructed
• the cooking temperature is correct
• the cooking pan is correct
• the oven has been correctly filled.
Casseroles GN 1/1-
65 mm
175-200ºC 1,5-2,0 h We suggest a lower cooking temperature for
egg-based casseroles than for other casseroles
Volume: about 5 kg per dish
Macaroni and
beef casserole
(beef-a-roni)
200ºC 175ºC
200°C to obtain
darker surface col-
our
55 min.
10-15 min.
Convenience
meals
GN 2/1
stainless
grid
Depends on prod-
uct
Follow instruc-
tions
Put the meal straight onto the grid to ensure
maximum heating efficiency
Vegetable
cutlet (fro-
zen)
250ºC 10 min. 6 cutlets on a pan
Feta and veg-
etable pie
(ready-made
base, frozen)
200-225ºC 45 min.
Pancake GN 1/1-
40 mm al-
um.
200ºC Approx. 30
min.
Volume, abt 1,5 l per dish
Meat pasty
(frozen)
225ºC 20 min.
Rye bread
(frozen)
200°C
Defrosted approx.
2 h
35 min.
Roll GN 2/1
alumini-
um plate
250ºC 225ºC 12 min.
Croissant 225°C 200ºC 14 min.
Bun GN 2/1
alumini-
um plate
200ºC 175ºC 17 min. 20 buns on a plate
Cinnamon
bun (frozen)
180ºC 17 min.
Danish pas-
try (frozen)
GN 2/1
alumini-
um plate
175ºC 25 min.
Fruit cake 200°C 175°C 55 min.
Sponge for
Swiss roll
200ºC 200ºC 10 min.
Type of
food
Oven-
ware
Pre-
heat-
ing
Cooking tem-
perature
Cooking
time
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