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www.electrolux.com HELPFUL HINTS AND TIPS WARNING! Refer to "Safety information" chapter. INNER SIDE OF THE DOOR In some models, on the inner side of the door you can find: • The numbers of the shelf positions. • Information about the heating functions, recommended shelf positions and temperatures for typical dishes. The temperature and baking times in the tables are guidelines only. They depend on the recipes and the quality and quantity of the ingredients used.
ENGLISH • Put the clean containers in the middle of the shelf on the 1st shelf position. Make sure that the opening is down at a small angle. • Fill the drawer with the maximum quantity of water and set the time to 40 min. Vegetables Shelf position Temperature (ºC) Water in the water drawer (ml) Time1) (min.
www.electrolux.com Shelf position Temperature (ºC) Water in the water drawer (ml) Time1) (min.) White haricot beans 2 96 500 30 - 40 Savoy cabbage 2 96 400 20 - 25 Courgette, slices 2 96 350 15 - 20 Shelf position Temperature (ºC) Water in the water drawer (ml) Time1) (min.) Yeast dumplings 2 96 600 30 - 40 Potato dumplings 2 96 600 35 - 45 Unpeeled potatoes, medium 2 96 750 45 - 55 Rice (water / rice ratio 1.
ENGLISH Food Shelf position Temperature (ºC) Water in the water drawer (ml) Time 1) (min.) Salmon trout, approx. 1000 g 2 85 600 40 - 45 Mussels 2 96 500 20 - 30 Flat fish filet 2 80 350 15 5 1) The times are for guidance only. Meat Shelf position Temperature (ºC) Water in the water drawer (ml) Time 1) (min.
www.electrolux.com TURBO GRILLING AND FULL STEAM IN SUCCESSION When you combine functions, you can cook meat, vegetables and accompaniments one after the other. All dishes are ready to serve at the same time. • Use the turbo grilling function to initially roast the food. • Put the prepared vegetables and accompaniments into cookware correct for an Food oven procedure and then into the oven with the roast. • Let the oven temperature decrease to around 80 °C .
ENGLISH 7 Reheating Half Steam + Heat (Water amount: about 300 ml) Type of Food Shelf position Temperature (°C) Time (min.) Dumplings 2 85 25 - 35 Pasta 2 85 20 - 25 Rice 2 85 20 - 25 One-plate dishes 2 85 20 - 25 QUARTER STEAM + HEAT Type of Food Quarter Steam + Heat 1) Shelf position Temperature (°C) Time (min.
www.electrolux.com When you cook frozen food, the trays in the oven can twist during baking. When the trays become cold again, the distortions are gone. • You can extend baking times by 10 – 15 minutes if you bake cakes on more than one level. • Cakes and pastries at different heights do not always brown equally at first. If this occurs, do not change the temperature setting. The differences equalize during the baking procedure.
ENGLISH Type of baking Oven function Shelf position Temperature °C Time (min.
www.electrolux.com Type of baking Oven function Shelf position Temperature °C Time (min.
ENGLISH Type of baking Oven function Shelf position Temperature °C Time (min.
www.electrolux.com 1) Preheat the oven. Moist Fan Baking Type of food Shelf position Temperature (°C) Time (min.
ENGLISH 13 True Fan Cooking Type of baking Shelf position Temperature in °C Time (min.) 2 levels 3 levels Biscuits made with sponge mixture 1/4 - 160 - 170 25 - 40 Biscuits made with egg white / Meringues 1/4 - 80 - 100 130 - 170 Macaroons 1/4 - 100 - 120 40 - 80 Biscuits made with yeast dough 1/4 - 160 - 170 30 - 60 Puff pastries 1/4 - 170 - 180 1) 30 - 50 Rolls 1/4 - 180 30 - 55 Small cakes / Small cakes (20 per tray) 1/4 - 1501) 25 - 40 1) Preheat the oven.
www.electrolux.com PIZZA SETTING Type of baking Shelf position Temperature °C Time (min.
ENGLISH 15 ROASTING WITH TURBO GRILLING Beef Type of meat Quantity Oven function Shelf position Temperature °C Time (min.) Pot roast 1 - 1.5 kg Conventional Cooking 1 230 120 - 150 Roast beef or fillet: rare per cm of thickness Turbo Grilling 1 Roast beef or fillet: medium per cm of thickness Turbo Grilling 1 Roast beef or fillet: well done per cm of thickness Turbo Grilling 1 Type of meat Quantity Oven function Shoulder / Neck / Ham joint 1 - 1.
www.electrolux.com Type of meat Quantity Oven func- Shelf position tion Temperature °C Time (min.) 1 - 1.5 kg Turbo Grilling 160 - 180 40 - 60 Type of meat Quantity Oven func- Shelf position tion Temperature °C Time (min.) Saddle / Leg of hare up to 1 kg Conventional Cooking 1 230 1) 30 - 40 Saddle of venison 1.5 - 2 kg Conventional Cooking 1 210 - 220 35 - 40 Haunch of venison 1.
ENGLISH 17 CAUTION! Always grill with the oven door closed. Grilling Food to be grilled Shelf position Temperature Roast beef 2 Filet of beef 3 Back of pork Time (min.) 1st side 2nd side 210 - 230 30 - 40 30 - 40 230 20 - 30 20 - 30 2 210 - 230 30 - 40 30 - 40 Back of veal 2 210 - 230 30 - 40 30 - 40 Back of lamb 3 210 - 230 25 - 35 20 - 25 Whole Fish, 500 - 1000 g 3/4 210 - 230 15 - 30 15 - 30 Fast Grilling Food to be grilled Time (min.
www.electrolux.com Dish Defrosting time (min.) Further defrosting time (min.) Comment Chicken, 1000 g 100 - 140 20 - 30 Put the chicken on an upturned saucer placed on a large plate. Turn halfway through. Meat, 1000 g 100 - 140 20 - 30 Turn halfway through. Meat, 500 g 90 - 120 20 - 30 Turn halfway through.
ENGLISH 19 Frozen Ready Meals Food to be cooked Oven functions Shelf position Temperature (°C) Time (min.
www.electrolux.com PRESERVING Things to note: • Use only preserve jars of the same dimensions available on the market. • Do not use jars with twist-off and bayonet type lids or metal tins. • Use the first shelf from the bottom for this function. • Put no more than six one-litre preserve jars on the baking tray. • Fill the jars equally and close with a clamp. • The jars cannot touch each other. • Put approximately 1/2 litre of water into the baking tray to give sufficient moisture in the oven.
ENGLISH Pork Food Food Core Temperature °C Shoulder / Ham / Neck joint of pork 80 - 82 Chop (saddle) / Smoked pork loin 75 - 80 Meatloaf 75 - 80 Veal Food Food Core Temperature °C Roast veal 75 - 80 Knuckle of veal 85 - 90 Mutton / lamb Food Food Core Temperature °C Leg of mutton 80 - 85 Saddle of mutton 80 - 85 Roast lamb / Leg of lamb 70 - 75 Game Food Food Core Temperature °C Saddle of hare 70 - 75 Leg of hare 70 - 75 Whole hare 70 - 75 Saddle of venison 70 - 75 Leg of ve
www.electrolux.com Programme number Programme name 4 STUFFED FISH (TROUT) 5 TOP SIDE BEEF MEDIUM (Roastbeef, Entrecote) 6 CHICKEN, WHOLE 7 PIZZA 8 MUFFINS 9 QUICHE LORRAINE Information on acrylamides Important! According to the newest scientific knowledge, if you brown food (specially the one which contains starch), acrylamides can pose a health risk. Thus, we recommend that you cook at the lowest temperatures and do not brown food too much.
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