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GB38
Vols-au-vent / Puff
pastry crackers
Yes
2
190-200
20-30 Drip tray / baking tray
Yes
1-3
180-190
20-40
Shelf 3: oven tray on wire
shelf
Shelf 1: drip tray / baking
tray
Lasagne / Baked
pasta / Cannelloni
/ Flans
Yes
2
190-200
45-55 Oven tray on wire shelf
Lamb / Veal / Beef /
Pork 1 Kg
Yes
2
190-200
70-100
Drip tray or oven tray on
wire shelf
Chicken / Rabbit /
Duck 1 Kg
Yes
2
200-230
50-100
Drip tray or oven tray on
wire shelf
Turkey / Goose
3 Kg
Yes
1/2
190-200
80-130
Drip tray or oven tray on
wire shelf
Baked fish / en
papillote (fillet,
whole)
Yes
2
180-200
40-60
Drip tray or oven tray on
wire shelf
Stuffed vegetables
(tomatoes, cour-
gettes, auber-
gines)
Yes
2
180-200
50-60 Oven tray on wire shelf
Toast
-
4
3 (high)
2-5
Wire shelf
Fish fillets / steaks
-
4
2 (medium)
20-35
Shelf 4: wire shelf (turn food
halfway through cooking)
Shelf 3: drip tray with water
Sausages / Kebabs
/ Spare ribs / Ham-
burgers
-
4
2-3 (medium
- high)
15-40
Shelf 4: wire shelf (turn food
halfway through cooking)
Shelf 3: drip tray with water
Roast chicken
1-1.3 Kg
-
2
2 (medium)
50-65
Shelf 2: wire tray (turn food
two thirds of the way
through cooking)
Shelf 1: drip tray with water
3 (high)
60-80
Shelf 2: turnspit (if present)
Shelf 1: drip tray with water
Roast Beef rare
1 Kg
-
2
2 (medium)
35-45
Oven tray on wire shelf
(turn food two thirds of the
way through cooking if
necessary)
Leg of lamb /
Shanks
-
2
2 (medium)
60-90
Drip tray or oven tray on
wire shelf (turn food two
thirds of the way through
cooking if necessary)
Roast potatoes
-
2
2 (medium)
45-55
Drip-tray / baking tray (if
necessary, turn food two
thirds of the way through
cooking)
Vegetable gratin
-
2
3 (high)
10-15 Oven tray on wire shelf
Recipe
Function
Pre-
heating
Shelf (from
bottom)
Temp.
(°C)
Time
(min)
Accessories and notes