english
PYRO
DISHES
Cooking
time
min.
SHELF
SHELF
SHELF
SHELF
SHELF
SHELF
SHELF
Meat
Roast pork (2 lb)
*200 2 180 2 180 2 60
Pork chops
*220-
240
3 210 3 15-20
Chicken (3 lb)
200 1-2 200 2 180 1-2 50-70
Turkey/duck (6lb)
200 1 180 1 90-120
Sausages (1 lb)
*240 3-4
210-
240
3-4 20-30
Braised beef
180 1 165 1 180 1 90-180
Lamb chops
*275 3-4 210 4 15-20
Roast beef (2 lb) rare
*240 2 215 2 30-40
Lamb (legs, shoulder)(4 lb)
180 1 180 1 120
Fish and various meat
Kebabs
*275 4 240 4 15-20
Grilled fish
*275 3-4 240 3-4 15-20
Salmon steack
*275 3-4 240 3-4 10
Baked fish
180 2 180 2 45
Vegetables
Jacket potatoes
210 2 60-90
Roast vegetables
200 2-3 180 2-3 60-90
Roast potatoes
200 2-3 45-60
Rice
200 2 180 2 45
Staffed pepper
*180 2 180 2 40
Cakes and pastry
Sponge cake
180 2 180 1 180 2 25-30
Cake-Madeira cake
*180 1 *180 1 180 1 180 2 50-60
Scones
*210 3 *210 3 10-12
Meringues
100 2 100 2 90
Chou pastry
*180 3 *180 3 180 2 30-40
Angel cakes
*165 1-2 *150 1-2 40-60
Cookies
*200 3 165 3 180 3 15-18
Fruit pie
*200 2 180 2 180 2 40-50
english
N.B: Allow all joints to sit at room temperature for at least 1 hour before roasting..
•
Avoid roasting roast meat in the grill pan to prevent spitting.
•
Pour boiling water into a bain-marie before cooking, but do not overfill.
• The Grill setting can be adjusted from low to high
•
When using the grill, place the food on the wire shelf beneath or on a spit and then use the grill
tray below to catch the juices.
• Cooking in the oven is done with the door closed.
If using the spit do not exceed 220 ºC (the temperature suggested throughout
this guide) and keep the door closed.
*Pre-heat to the temperature
PYRO
DISHES
Cooking
time
min.
SHELF
SHELF
SHELF
SHELF
SHELF
SHELF
SHELF
Tart base
*200 2 180 2 15-25
Baked custards
*180 2 150 2 20-45
Rich fruit cake
150 2 120
Various
Steak and kidney pie
*200 2 90
Rice pudding
*150 2 125 2 90-120
Yorkshire pudding
*210 2 *180 2 20-30
Bread base pizza
*220 3 *220 1 *200 3 *200 1 15-18
Quiche
*210 2 200 2 200 2 30-45
Soufflés
*180 1 180 1 180 1 20-30
Bread
*220 1 *200 1 *220 1 30-50
Lasagnes
*180 2 180 2 180 2 40-50
Setting
° Celsius
° Fahrenheit
30
90
60
120
150
180
275
1
3
2
4
5
6
9 maxi
RELATIONSHIP OF SETTINGS TO TEMPERATURE
➜
°F /°C
210
7
240
85
195
140
250
300
355
525
410
465
8
english
COOKING ON SEVERAL LEVELS
PRE-HEAT THE OVEN BEFORE COOKING THE DISH
Several dishes (similar or different) can be cooked at the same time without any contamination of smell
or taste, provided they require the same temperature. The dishes cooked can require different lengths
of cooking. The cooking times shown in the table for each dish should be extended by 10 to 20
minutes.
SMALL CAKES
2 FLANS
2 shelves
1 FISH + 1 FLAN
2 shelves
1
5
3
1
3
1
3
* Depending on the model
Cooking on 3 levels with* Cooking on 2 levels with* or
RECIPE WITH YEAST DOUGH (depending on the model)
Ingrédients:
• Flour 2 kg
• Water 1240 ml
• Salt 40 g
• 4 packages of dehydrated baker’s yeast
MIX ALL DOUGH WITH THE MIXER AND PROOF IN THE BASE OF THE OVEN.
Procedure: Mass recipes for bread or pastry, using yeast. Put the mixture into a heatproof bowl
and unhook the wire shelf support to place it on the bottom of the oven.
Pre-heat the oven into plus circulating heat function at 40-50 °C for 5 minutes. Turned off and let
the dough ferment residual heat of the oven for 25-30 minutes.
1
2
3
4
25 mn
english
Food tested
Fonction Preheat Shelf
T°
Celcius
TIME
(min)
Accessories
Shortbread (8.4.1) yes 3 175 20-30 Deep Tray
Small cakes (8.4.2) yes 2 185 20-25 Deep Tray
Small cakes (8.4.2) yes 3-1 160 35-45 Deep Tray / standard
Fatless sponge (8.5.1) no 1 180 25-35 Mould on grill
Fatless sponge (8.5.1) no 3-1 180 35-45
2 moulds on 1 grill
and deep
Apple pie (8.5.2) yes 1 185 85-95 Grill
Apple pie(8.5.2) yes 3-1 180 100-120
2 moulds on 1 grill
and deep
Surface browning
(9.2.2)
5 min. 3 275 2-4 Cook 2-4 min on grill
PERFORMANCE TESTING ACCORDING TO STANDARD IEC 60350
* Depending on the model
*
*
*
-
1
-
2
-
3
-
4
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