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Table for Bakes and Gratin
Dish
Pasta bake
Lasagne
1)
Vegetables au gratin
Baguettes topped with
1)
melted cheese
Sweet bakes
Fish bakes
Stuffed vegetables
1) preheat the oven
Ready meals
Food to be
cooked
Frozen pizza
1)
Chips
Baguettes
Fruit flans
1) Comment: Turn chips 2 or 3 times during cooking
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the manu-
facturer).
• Large roasting joints can be roasted di-
rectly in the deep roasting pan or on the
oven shelf above the deep roasting pan.
(If present)
• Roast lean meats in a roasting tin with a
lid. This well keep the meat more succu-
lent.
• All types of meat, that can be browned or
have crackling, can be roasted in the
roasting tin without the lid.
Oven function
Conventional
Conventional
Convection with
ring heating ele-
ment
Convection with
ring heating ele-
ment
Conventional
Conventional
Convection with
ring heating ele-
ment
Oven function
Conventional
Convection with
ring heating ele-
ment
Conventional
Conventional
Shelf
Temperature
level
1
180-200
1
180-200
1
160-170
1
160-170
1
180-200
1
180-200
1
160-170
Shelf level
Temperature
3
refer to instruc-
tions of the man-
ufacturer
3
200-220
3
refer to instruc-
tions of the man-
ufacturer
3
refer to instruc-
tions of the man-
ufacturer
The data in the table is for guidance only.
Tips on using the roasting table.
• Roast meat and fish that weighs more
than 1 kg .
• Put some water in the roasting tray to pre-
vent meat juices or fat from burning to
the pan.
• Turn the meat if it is necessary (after 1/2 -
2/3 of the cooking time).
• For better results, baste large pieces of
meat and poultry with the cooking juices
several times during the cooking time.
electrolux 13
Time Hr : Min
°C
0:45-1:00
0:25-0:40
0:15-0:30
0:15-0:30
0:40-0:60
0:30-1:00
0:30-1:00
Time
°C
refer to instruc-
tions of the man-
ufacturer
refer to instruc-
tions of the man-
ufacturer
refer to instruc-
tions of the man-
ufacturer
refer to instruc-
tions of the man-
ufacturer
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