EN15
* The initial cooking time displayed is merely for guidance. Dishes can be removed at different times to
suit personal preference.
Chicken / Rabbit /
Duck 1 Kg
Yes 2 200-230 50-100 Drip-tray or pan on rack
Turkey / Goose 3
Kg
Yes 1/2 190-200 80-130 Drip-tray or pan on rack
Baked fish / en
papillote (fillet,
whole)
Yes 2 180-200 40-60 Drip-tray or pan on rack
Stuffed vegeta-
bles (tomatoes,
courgettes, auber-
gines)
Yes 2 180-200 50-60 Pan on rack
Toast - 4 3 (high) 2-5 Rack
Fish fillets / steaks - 4 2 (medium) 20-35
Level 4: rack (turn food
halfway through cooking)
Level 3: drip-tray with water
Sausages / Kebabs
/ Spare ribs / Ham-
burgers
- 4
2-3
(medium-
high)
15-40
Level 4: rack (turn food
halfway through cooking)
Level 3: drip-tray with water
Roast chicken 1-
1.3 Kg
- 2
2 (medium) 50-65
Level 2: rack (turn food two
thirds of the way through
cooking)
Level 1: drip-tray with water
3 (high) 60-80
Level 2: turnspit (if present)
Level 1: drip-tray with water
Roast beef rare 1
Kg
- 2 2 (medium) 35-45
Pan on rack (turn food two
thirds of the way through
cooking if necessary)
Leg of lamb /
Shanks
- 2 2 (medium) 60-90
Drip-tray or pan on rack (turn
food two thirds of the way
through cooking if
necessary)
Baked potatoes - 2 2 (medium) 45-55
Drip-tray / baking tray (if
necessary, turn food two
thirds of the way through
cooking)
Vegetables au
gratin
- 2 3 (high) 10-15 Pan on rack
Lasagna & Meat Yes 1-3 200 50-100*
Level 3: pan on rack
Level 1: drip-tray or pan on
rack
Meat & Potatoes Yes 1-3 200 45-100*
Level 3: pan on rack
Level 1: drip-tray or pan on
rack
Fish & Vegetables Yes 1-3 180 30-50*
Level 3: pan on rack
Level 1: drip-tray or pan on
rack
Recipe Function Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes
