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Cooking mode/dish combination tables
The following tables provide useful information to help you choose the most suitable cooking mode for your dish.
The cooking time should be calculated according to the recipe, as it depends on the quantity and size of the food to
be cooked.
DISHES
Savoury tarts and pies
(shortcrust or flaky pastry)
Deep pan pizzas made with
bread dough (or frozen ready-
made pizzas)
Pizzas (other doughs)
Savoury bread
Country pies
Terrines
Ramekins
Soufflés
Food requiring browning
Au gratin
Stuffed vegetables
Vegetable casseroles
Flans
Terrines
Soufflés
Pies
Foil parcels
Rice
DISHES
Roast poultry
Poultry on the spit
Roasts
large pieces of braised meat
Meat casseroles and traditional
dishes
Grilled meat
Meat pies
Salt-baking
Grilled fish and fish kebabs
Whole fish (stuffed)
Fish fillets (with basting)
Foil parcels
Fish pies (flaky or shortcrust
pastry)
Fish au gratin
Soufflés
Salt-baked fish
EXAMPLES
quiche lorraine, leek tart, etc.
pizzas, focaccia
olive loaf, tuna loaf, etc.
filo cheese pastries, salmon pithiviers, ...
fish, meat, vegetable terrines, foie gras, etc.
poultry liver pies, salmon mousse, eggs cocotte,
etc.
cheese, vegetable or fish soufflés, etc.
stuffed oysters, cheese on toast, etc.
dauphinois, shepherd's pie, lasagna, etc.
potatoes, tomatoes, courgettes, aubergines,
peppers, etc.
cabbage, carrots and saffron, leeks, etc.
mushroom flan, vegetable flan, etc.
vegetable terrines
asparagus or tomato soufflés, etc.
vegetable pie, etc.
truffles, etc.
Pilaf
EXAMPLES
chicken, duck, cockerel, capon.
chicken, cockerel
roast pork, veal, turkey, beef, leg of lamb, haunch of
venison, stuffed veal breast, etc.
whole ham on the bone, large capon or turkey, etc.
beef bourguignon, rabbit chasseur, veal Marengo,
lamb stew, Basquaise chicken, etc. hotpots,
cassoulet, etc.
ribs, cutlets, sausages, kebabs, chicken thighs, etc.
Beef Wellington, steak and kidney pie, etc.
salt-baked poultry, etc.
bass, mackerel, sardines, mullet, tuna, etc.
sea bream, carp, etc.
salmon, scorpion fish, cod, bass, etc.
sole, dab, scallops, etc.
salmon, pike, etc.
brandade gratin, etc.
scallop soufflé, etc.
bass, carp, etc.
COOKING MODE
Tarts
Brioches
Tarts
Cakes (or multi-level)
Cakes (or multi-level)
Convection mode
Convection mode
Multi-level
Grill
Gratin (or roasting)
Multi-level
Convection mode
Convection mode
Convection mode
Multi-level
Multi-level
Multi-level
Convection mode
COOKING MODE
Roasting
Turnspit
Roasting
Multi-level
Convection mode
Grill
Multi-level
Multi-level
Grill
Multi-level
Convection mode
Multi-level
Multi-level
gratin (or roasting)
(grill for browning)
Multi-level
Multi-level
- 11-
TEMPERATURE
SUPPORTS
220 °C
cake tin on the oven tray
220 °C
on the oven tray
220 °C
cake tin on the oven tray
160 °C
cake tin on the oven tray
200 °C
on the oven tray
terrine dish on the oven tray
160 °C
(Bain-Marie starting with hot
water)
ramekins on the oven tray
160 °C
(Bain-Marie starting with hot
water)
200 °C
cake tin on the oven tray
directly on the grid or dish on
270 °C
the grid
200-210 °C
dish on the oven tray
on the oven tray or in a dish on
200 °C
the oven tray
200 °C
casserole dish on the oven tray
ramekins or flan dish on the
160 °C
oven tray (Bain-Marie starting
with hot water)
terrine dish on the oven tray
160 °C
(Bain-Marie starting with hot
water)
200 °C
soufflé dish on the oven tray
200 °C
on the oven tray
200 °C
foil parcels on the oven tray
180 °C
dish on the oven tray
TEMPERATURE
SUPPORTS
210 °C
poultry on the grid
270 °C
turnspit support
210 °C
meat directly on the grid
180 °C (one third
into cooking, lower
meat on the oven tray baste
the temperature to
regularly with the juice
160°C)
190 °C
casserole dish on the oven tray
on the grid (the rack depends
300 °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
270 °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 (or grid
270 °C
for browning under the grill)
200 °C
soufflé dish on the oven tray
fish on the oven tray or in a
240 °C
dish on the oven tray
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