Recipes
Cooking
method
Quantity
Cooking
°C
Cooking
time
Tips
COOKING TIPS
Temperatures and cooking times are given for information only to facilitate using the oven.
Personal experience should then let you adapt these settings to your taste and habits.
Remember that cooking at higher temperatures causes more spattering, and the oven can become dirty and smokey. It is better to
slightly reduce the cooking temperature, even if it means increasing the cooking time.
The sides of the oven are equipped
with different positions numbered
from the bottom.
VEGETABLES - OTHERS
FISH
Fan cooking
Tilefish or bream Conv cooking 1kg whole 220° C
140-160° C
130 min
Monk fish or Salmon Conv cooking 1kg braised 220° C 130 min
Salmon steak Fan cooking 6 pieces 110-15 min
Grilled fish Grill 6 fillets 275° C 42x5 min
Fillet of sole 160° C 115-20 min6 pieces
Recipes
Cooking
method
Quantity
Cooking
°C
Cooking
time
Shelf level
Conv cooking
Braised cabbage Conv cooking for 6 200-220° C
180-200° C
1 hour
Pâté en croûte 200-220° C 1 hour/kg
Chicory with gruyere for 6 25-30 min
Soufflé
savoury/sweet
180-200° C 50-60 min
Potatoes in their
jackets
200-220° about 1 hourfor 6
Fan cooking
Fan cooking
Fan cooking
Stuffed tomatoes Fan cooking 6-8 pieces 200-220° C
220° C
40-45 min
Leek flan Fan + lower element 220° C 35-40 min
Quiche Lorraine for 6 45-50 minFan + lower element
for 6
for 6
All the cooking was done at shelf position "1" except cooking marked thus "*", which requires cooking at a middle position.
Turbo grill
Toast with crottin* Turbo grill 6 pieces 210° C
210° C
3 min to toast one
side + 4 min/crottin
Dauphiné cheese-
topped dish
200° C
Toulouse sausages* 4 pieces
2x10 min turn over in
mid cooking
Turbo grill
6 portions Oval earthenware
Flat steak pan
Ø 22
45 mins
Flat steak pan
20 GB
