* Preheat the oven to the temperature indicated.
Meat
| Food |
Temperature |
Cooking level |
Cooking time |
| Roast pork (1 kg) |
160°C |
On the rack at level 2 |
90 min |
| Roast veal (1 kg) |
180°C |
On the rack at level 2 |
70-75min |
| Roast beef (1 kg) |
220°C* |
On the rack at level 2 |
38-40min |
| Lamb (leg, shoulder, 1.5 kg) |
180°C |
In the glass tray at level 2 |
50 - 60 min |
| Poultry (1.2 kg) |
180°C |
On the rack at level 1 |
70 - 75 min |
| Large poultry |
180°C |
On the rack at level 1 |
90 - 120 min |
| Rabbit |
230°C |
In the glass tray at level 2 |
40-45min |
Fish (1,2 kg)
| Food |
Temperature |
Cooking level |
Cooking time |
| Whole (snapper, salmon, hake) |
180°C |
In the glass tray at level 2 |
35-45min |
Vegetables
| Food |
Temperature |
Cooking level |
Cooking time |
| Potatoes au gratin |
180°C |
On the rack at level 2 |
50-55min |
| Lasagne |
180°C |
On the rack at level 2 |
40-45min |
| Stuffed tomatoes |
180°C |
On the rack at level 2 |
45-55min |
Pastries
| Food |
Temperature |
Cooking level |
Cooking time |
| Savoie cake |
150°C |
On the rack at level 2 |
35-45min |
| Genoise |
150°C |
On the rack at level 1 |
35-45min |
| Genoise roll |
150°C |
In the glass tray at level 2 |
20-25min |
| Cake |
160°C |
On the rack at level 1 |
40-50mi |
| Biscuits |
180°C |
In the glass tray at level 2 |
18-22min |
| Cookies |
160°C |
In the glass tray at level 2 |
20-25min |
| Cream |
160°C |
On the rack at level 2 |
35 - 45 min bain-marie |
| Madeleines |
170°C |
In the glass tray at level 2 |
20-30min |
| Pound cake |
170°C |
On the rack at level 2 |
40-50min |
| Cheesecake |
170°C |
On the rack at level 1 springform mould, 26 cm diameter |
65-75min |
| Kugelhopf |
180°C |
On the rack at level 1
In a special mould |
45-50min |
| Choux pastry |
180°C |
In the glass tray at level 2 |
35 - 40 min depending on size |
| Short crust tart |
200°C |
On the rack at level 2 |
40 - 45 min |
| Puff pastry crust tart |
250°C* |
On the rack at level 2 |
30 - 40 min |
Miscellaneous
| Food |
Temperature |
Cooking level |
Cooking time |
| Pâté in terrine (1 kg) |
190°C |
On the rack at level 1 |
90 min |
| Savoury tarts |
170°C |
On the rack at level 2 in a 20 cm mould |
55 - 65 min |
| Stewed dishes (ragout, baeckeoffe) |
160°C |
On the rack at level 1, depending on the dish. |
90 - 180 min |
| Bread (500 g flour) |
220°C* |
On the rack at level 2 |
25 - 30 min |
