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5 Cooking tips
5.1 Oven temperatures
We recommend following table as a guide to obtain better baking results.
Knob setting/Temperature
°C
MIN
175 °C - 200 °C
347 °F - 392 °F
200 °C - 225 °C
392 °F - 437 °F
225 °C - 260 °C
437 °F - 500 °F
260 °C - 280 °C
500 °F - 536 °F
5.2 Recommended food positions (bake)
Notes:
• Shelf positions are named bottom to top A, B, C, D and E.
• Most food will bake well in the middle position (shelf position C).
• Large foods will bake well in the middle/low position (shelf position B).
• Shelf position A is not recommended.
Food
Cookies
Cakes
Pastry
Breads
Doughs
Meat and fish (small pieces)
Meat, pizzas, potato and vegetables
Meat, large pieces like turkey or
pork leg
5.3 Broiler pan position at lower broiler
For best results place the broiler pan horizontally and make sure it is centered over the
burner (see illustration).
To brown food with thickness less than 2,0 cm is recommended it is recommended a time
around 12 minutes, for example toasted bread.
For food thicker than 2,0 cm (boneless) it is recommended an approximate time of 20 to 30
minutes, meat for hamburgers for example.
For food thicker than 3.5 cm it is recommended an approximate time of 40 to 50 minutes,
chicken breast for example.
Constantly check the doneness of food on the lower broiler to prevent browning on the sur-
face
Function/Food
°F
MIN
Turkey
Cakes, desserts, cookies, breads, beef, fish
Flan, cakes, potato, pasta
Preheat 10 - 15 minutes
Broil
Shelf position
D
C
C
C
C
C
B
A
Temperature/Time
The stated on the recipe
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