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10 electrolux
Type of baking
Biscuits made
with sponge
dough
Pastries made
with egg white,
meringues
Macaroons
Biscuits made
with yeast dough
Puff pastries
Rolls
Small cakes
(20per tray)
1) Pre-heat the oven
Bakes and gratins table
Dish
Pasta bake
Lasagne
Vegetables au
1)
gratin
Baguettes topped
with melted
1)
cheese
Sweet bakes
Fish bakes
Stuffed vegeta-
bles
1) Pre-heat the oven
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 pan (if present) or on
the wire shelf above the deep pan.
Oven function
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Oven function
Shelf position
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Oven level
Temperature °C
3
170 - 190
3
3
120 - 130
3
170 - 190
3
190 - 210
3
190 - 210
3
Temperature °C
1
180 - 200
1
180 - 200
1
180 - 200
1
200 - 220
1
180 - 200
1
180 - 200
1
180 - 200
• Roast lean meats in a roasting tin with a
lid. This will 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.
Time in min.
20 - 30
80 - 100
120- 150
30 - 60
20 - 40
1)
20 - 30
1)
10 - 25
1)
20 - 30
170
Time in min.
45 - 60
35 - 50
15 - 30
15 - 30
40 - 60
40 - 60
40 - 60
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