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14 electrolux
Type of baking
1)
Pizza (thin crust)
Pizza (with a lot of top-
ping)
Tarts
Spinach flan
Quiche Lorraine
Curd Cheese Cake ,
round
Curd Cheese Cake on
tray
Apple cake, covered
Vegetable pie
1)
Unleavened bread
1)
Puff pastry flan
Flammekuchen (Pizza-like
1)
dish from Alsace)
Piroggen (Russian version
1)
of calzone)
1) Pre-heat the oven
Table for Bakes and Gratin
Dish
Pasta bake
Lasagne
1)
Vegetables au gratin
Baguettes topped
1)
with melted cheese
Sweet bakes
Fish bakes
Stuffed vegetables
1) preheat the oven
Ready meals
Food to be cooked
1)
Chips
1) Comment: Turn chips 2 or 3 times during cooking
Shelf
Temperature °C
level
1
180 - 200
1
180 - 200
1
180 - 200
1
160 - 180
1
170 - 190
1
140 - 160
1
140 - 160
1
150 - 170
1
160 - 180
1
250 - 270
1
160 - 180
1
250 - 270
1
180 - 200
Oven function
CONVENTIONAL
CONVENTIONAL
ROTITHERM + Turn
spit
ROTITHERM + Turn
spit
CONVENTIONAL
CONVENTIONAL
ROTITHERM + Turn
spit
Oven function
ROTITHERM + Turn
spit
Temperature °F
360 - 400
360 - 400
360 - 400
320 - 360
340 - 380
280 - 320
280 - 320
300 - 340
320 - 360
480 - 520
320 - 360
480 - 520
360 - 400
Shelf
Temper-
level
ature °C
1
180-200
1
180-200
1
160-170
1
160-170
1
180-200
1
180-200
1
160-170
Shelf
Temper-
level
ature °C
3
200-220
400 - 430
Time (Mins)
20 - 30
20 - 30
45 - 60
45 - 60
40 - 50
60 - 90
50 - 60
50 - 70
50 - 60
10 - 20
40 - 50
12 - 20
15 - 25
Temper-
Time Hr :
ature °C
Min
360 - 400
0:45-1:00
360 - 400
0:25-0:40
320 - 340
0:15-0:30
320 - 340
0:15-0:30
360 - 400
0:40-0:60
360 - 400
0:30-1:00
320 - 340
0:30-1:00
Temper-
Time
ature °F
refer to in-
structions
of the
manufac-
turer
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