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• If you use two baking trays at the same time,
keep one empty level between them.
Cooking meat and fish
• Use a deep pan for very fatty food to prevent
the oven from stains that can be permanent.
• Leave the meat for approximately 15 minutes
before carving so that the juice does not seep
out.
• To prevent too much smoke in the oven dur-
ing roasting, add some water into the deep
pan. To prevent the smoke condensation, add
water each time after it dries up.
Weig
ht
TYPE OF DISH
(kg)
MEAT & POULTRY
1
Beef with bone
1
Beef without bone
1
Lamb
1
Pork
1,2
Chicken / Rabbit
1
Duckling
1
Turkey
0,5
Casseroles
1
Baked vegetables
PASTRY
Fruit tart
Fruit pie
Sausage rolls
Chaux pastry
Vol au vents
Jam tarts
PUDDINGS
Egg Custard in a
Bain Marie
CAKES
Rich fruit cake
Plain fruit cake
10
Gas Oven Cooking
Temp. (°C)
level
min.
2 or 3
190
2 or 3
min.
2 or 3
175
2 or 3
210
2 or 3
190
2 or 3
180
2 or 3
min.
2 or 3
min.
2
165
2
min.
2 or 3
180
2 or 3
190
2 or 3
175
2 or 3
180
2 or 3
min.
2 or 3
min.
2 or 3
min.
2 or 3
Cooking times
Cooking times depend on the type of food, its
consistency, and volume.
Initially, monitor the performance when you
cook. Find the best settings (heat setting, cook-
ing time, etc.) for your cookware, recipes and
quantities when you use this appliance.
Gas Oven Cooking
The time does not include preheating.
Always preheat the empty oven for 10 mi-
nutes.
Cooking
time in
minutes
40
50
40 - 50
50
70 - 80
80
60
150
—
varies according to the vegetable
35
35
20
25 - 30
15
in a 26 cm aluminium mould on
30 - 40
60 - 75
150 - 170
in a 20 cm mould on the wire shelf
150
Notes
the wire shelf
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