Food
Heat setting
Total preparation
time (min)
Shelf posi-
tion
Choux Pastry
6
30 - 35
3
Éclairs / Profiteroles
5
20 - 30
3
Flaky Pastry
6
25 - 40
3
Mince Pies
5
15 - 20
1 + 4
Pasta Lasagne etc.
5
40 - 45
3
Meat Pies
2
25 - 35
3
Quiche, Tarts, Flans
2
25 - 45
3
Shepherd’s Pie
7
30 - 40
3
Soufflés
5
20 - 30
3
Fish
4
20 - 30
3
Fish Pie
6
20 - 25
3
Beef Casserole
3
150 - 180
2
Lamb Casserole
4
150 - 180
2
Convenience Foods
Follow manufacturer’s instructions
Baked Potatoes
5
60 - 90
3 - 4
Roast Potatoes
6
60 - 90
3 - 4
Large Yorkshire Puddings
7
25 - 40
3 - 4
Individual Yorkshire Puddings
7
15 - 25
3 - 4
1) When baking bread cook for 10 minutes at heat setting 8 then reduce to heat setting 6 for the remaining cook time.
Roasting
• Use heat-resistant ovenware to roast (refer
to the instructions of the manufacturer).
• You can roast large roasting joints directly in
the deep pan (if present) or on the wire shelf
above the deep pan.
• Roast lean meats in the roasting tin with the
lid. This keeps the meat more succulent.
• All types of meat that can be browned or
have crackling can be roasted in the roasting
tin without the lid.
• We recommend that you cook meat and fish
weighing 1 kg and above in the appliance.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid into
the deep pan.
• If necessary, turn the roast (after 1/2 - 2/3 of
the cooking time).
• Baste large roasts and poultry with their
juices several times during roasting. This
gives better roasting results.
• You can deactivate the appliance
approximately 10 minutes before the end of
the roasting time, and use the residual heat.
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