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Oven cooking advice table
DISHES
EXAMPLES
Savoury sponge cake
savoury sponge cake with olives, tuna, etc.
made with yoghurt
Country-style pie
cheese country-style pie, salmon pastry, ...
Terrines
fish, meat, vegetable, foie gras terrines, etc.
poultry liver pie, salmon mousse, eggs en cocotte,
"En cocotte" dishes
etc.
Soufflé
cheese soufflé, vegetable soufflé, fish soufflé, etc.
Gratin dishes
potato gratin, parmentier, lasagne, etc.
Stuffed vegetables
potatoes, tomatoes, courgettes, cabbages, etc.
Braised vegetables en
lettuce, saffron carrots, salsify, etc.
cocotte
Flan
mushroom flan, vegetable pancake, etc.
Terrines
vegetable terrines
Soufflé
asparagus soufflé , tomato soufflé, etc.
Dishes with a crust
vegetable pie, etc.
Baking in foil ("en
truffles, etc.
papillote")
Rice
Pilaff
DISHES
Roast poultry
chicken, duck, cockerel, capon.
Poultry on the spit
chicken, cockerel
roast pork, veal, turkey, beef, leg of lamb, haunch of
Roasts
venison, stuffed veal breast, etc.
large pieces of braised meat
whole ham on the bone, large capon or turkey, etc.
beef bourguignon, rabbit chasseur, veal Marengo,
Meat casseroles and traditional
lamb stew, Basquaise chicken, etc. hotpots,
dishes
Grilled meat
ribs, cutlets, sausages, kebabs, chicken thighs, etc.
Meat pies
Beef Wellington, steak and kidney pie, etc.
Salt-baking
salt-baked poultry, etc.
Grilled fish and fish kebabs
bass, mackerel, sardines, mullet, tuna, etc.
Whole fish (stuffed)
sea bream, carp, etc.
Fish fillets (with basting)
salmon, scorpion fish, cod, bass, etc.
Foil parcels
sole, dab, scallops, etc.
Fish pies (flaky or shortcrust
salmon, pike, etc.
pastry)
Fish au gratin
brandade gratin, etc.
Soufflés
scallop soufflé, etc.
Salt-baked fish
Oven cooking advice table
DISHES
sponge cake, sponge fingers, swirled biscuits,
Biscuit cakes (without yeast)
White cheese tart
Tarts made using leavened dough
sugar pie, fruit brioche loaf, etc.
Tart cases (crumbly sweet pastry)
fresh fruit tarts (strawberry, raspberry, etc.)
Pies (shortcrust or puff pastry)
profiteroles, mini cream puffs, cream puffs,
Cream puffs
Paris-Brest pastry dessert, Saint Honoré cake,
Mini sweet pastries (natural
croissants, sugar pie, plain brioche (no filling),
yeast)
mini savarin cakes, etc.
Large sweet pastries (natural
Kugelhopf, brioche, panettone, sweet bread,
yeast)
Biscuit dough
biscuits in paper trays, scooping biscuits, etc.
Crumbly sweet pastry
shortbread, spritz cookies, plain biscuits, etc.
Puff pastry
various types of puff pastry dessert, etc.
Amaretti, coconut balls
coconut or almond amaretti
Leavened dough
mini-brioches, mini-croissants, etc.
White meringues
Golden meringues
pudding made with bread or brioche, rice
Pudding
Cream desserts and flans,
crème caramel, crème brûlée, chocolate flan,
semolina
riz condé rice pudding, Imperial rice pudding,
Rice desserts
Soufflé
liqueur soufflé, fruit soufflé, etc.
FRUIT
Stuffed or foil-baked fruit
DISHES
EXAMPLES
Yoghurt
Dried foods
mushrooms, herbs, sliced fruit or vegetables, etc.
Automatic cooking modes
Mode
Cooking programme recommended for ...
Roast
Meat roasts
beef
Sponge cake with yoghurt and pound
cake (with baking powder)
Fruit tarts (short crust pastry or puff
Baked
pastry, with or without flan filling)
cakes
Puff pastry
Desserts without yeast (clafoutis, almond
pithivier, country-style cake, etc.)
Pizzas
Deep-pan pizza, focaccia (bread dough)
Bread
***
* The cooking times listed above are intended as guidelines only and may be modified to suit personal tastes. Oven preheating times are set by default and cannot be modified manually.
** The duration of the automatic cooking functions are set by default. The values in the table refer to the minimum and maximum duration, which may be modified by the user, taking the
default value as a starting point.
*** As stated in the recipe, pour 100 g water into the dripping pan.
FUNCTION
TEMPERATURE
Baked cakes or Multilevel
Baked cakes or Multilevel
Traditional oven
Traditional oven
Multilevel
Gratin
200-210 °C
(or Roasting)
Multilevel
Traditional oven
Traditional oven
Traditional oven
Multilevel
Multilevel
Multilevel
Traditional oven
EXAMPLES
COOKING MODE
Roasting
Turnspit
Roasting
into cooking, lower
Multi-level
the temperature to
Convection mode
cassoulet, etc.
Multi-level
Multi-level
Multi-level
Multi-level
Multi-level
Convection mode
Multi-level
Multi-level
gratin (or roasting)
Multi-level
bass, carp, etc.
Multi-level
EXAMPLES
FUNCTION
brownies, etc.
pear pie, etc.
Baked cakes or Multilevel
etc.
etc.
Baked cakes or Multilevel
pudding
etc.
Baked cakes or Multilevel
etc.
baked apples, etc.
Multilevel
FUNCTION
TEMPERATURE
Low temperature
40 °C
Low temperature
65 °C
EXAMPLES
SUPPORT
roast veal
On dripping pan or baking
roast pork
pan
roast chicken
leg of lamb
fruit cake, marble cake, pound cake,
cake tin on grille
etc.
apple tart, Mirabelle plum tart, pear
cake tin on grille
tart, etc.
apple puffs, country-style tarts,
on dripping pan
pastries, etc.
on dripping pan
SUPPORT
160 °C
cake tin on dripping pan
200 °C
on dripping pan
terrine mould on dripping pan (bain-
160 °C
marie filled with hot water)
baking dish on dripping pan (bain-
160 °C
marie filled with hot water)
200 °C
cake tin on dripping pan
tray on dripping pan
on dripping pan
200 °C
or cake tin on dripping pan
200 °C
baking dish on dripping pan
baking dish or cake tin on dripping
160 °C
pan (bain-marie filled with hot water)
cake tin on dripping pan (bain-marie
160 °C
filled with hot water)
200 °C
cake tin on dripping pan
200 °C
on dripping pan
200 °C
foil pouch on dripping pan
180 °C
tray on plate
TEMPERATURE
SUPPORTS
200 °C
poultry on the grid
250 °C
turnspit support
200 °C
meat directly on the grid
180 °C (one third
meat on the oven tray baste
regularly with the juice
160°C)
190 °C
casserole dish on the oven tray
on the grid (the rack depends
270 °C
on the size)
on the tray (for large pieces of
meat, lower the temperature to
200 °C
160°C when the pastry crust is
baked)
meat on the oven tray or in a
240 °C
dish on the oven tray
on the grid (the rack depends
250 °C
on the size)
200 °C
on the oven tray
200 °C
on the oven tray
200 °C
on the oven tray
200 °C
on the oven tray
200-210 °C
dish on the oven tray
260 °C
200 °C
soufflé dish on the oven tray
fish on the oven tray or in a
240 °C
dish on the oven tray
TEMPERATURE
SUPPORT
200 °C
cake tin on dripping pan
200 °C
cake tin on dripping pan
180 °C
cake tin on dripping pan
cake tin on dripping pan (with
180 °C
baking beans weighing the
pastry down )
220 °C
cake tin on dripping pan
190 °C
on dripping pan
180 °C
on dripping pan
on dripping pan or cake tin on
160 °C
dripping pan
180 °C
on dripping pan
200 °C
on dripping pan
200 °C
on dripping pan
180 °C
on dripping pan
180 °C
on dripping pan
70 °C
on dripping pan
110 °C
on dripping pan
190 °C
cake tin on dripping pan
moulds or baking dish on
160 °C
dripping pan (bain-marie on
dripping pan)
180 °C
cake tin on dripping pan
200 °C
cake tin on dripping pan
cake tin or foil pouch on
200 °C
dripping pan
SUPPORT
baking dish on dripping pan
on grille
Dripping pan
Cooking time
Oven at start
level
(minutes)
2
Cold
2
45**
2
Cold
2
2
2
28**
Hot or cold
2
55
Cold
GB
29
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