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22
electrolux
Cooking chart- Conventional and fan cooking
Cooking times do not include pre-heating time.
A short oven pre-heating (about 10 minutes) is necessary before any cooking.
CAKES
Whisked recipes
2
170
2
160
45 ~ 60
In cake mould on the shelf
Shortbread dough
2
170
2 (1 and 3)*
160
20 ~ 30
In cake mould on the shelf
Butter-milk cheese cake
1
160
2
150
60 ~ 80
In cake mould on the shelf
Apple cake
1
180
2 (1 and 3)*
170
40 ~ 60
In cake mould on the shelf
Strudel
2
175
2
150
60 ~ 80
In cake tin on the shelf
Jam-tart
2
175
2 (1 and 3)*
160
30 ~ 40
In cake mould on the shelf
Fruit cake
1
175
1
160
45 ~ 60
In cake mould
Sponge cake
1
175
2
160
30 ~ 40
In cake mould on the shelf
Christmas cake
1
170
1
160
40 ~ 60
In cake mould on the shelf
Plum cake
1
170
1
160
50 ~ 60
In cake mould on the shelf
PASTRIES
Small cakes
2
170
2 (1 and 3)*
160
25 ~ 35
In baking tray
Biscuits
3
190
3
170
15 ~ 25
In baking tray
Meringues
2
100
2
100
90 ~ 120
In baking tray
Buns
2
190
2
180
12 ~ 20
In baking tray
Pastry: Choux
2
200
2 (1 and 3)*
190
15 ~ 25
In baking tray
BREAD AND PIZZA
1000
White bread
1
190
2
180
40 ~ 60
2 pieces in baking tray
500
Rye bread
1
190
1
180
30 ~ 45
In bread pan on the grid
500
Bread rolls
2
200
2
175
20 ~ 35
6-8 rolls in baking tray
250
Pizza
1
200
2 (1 and 3)*
190
15 ~ 30
On baking tray on the grid
FLANS
Pasta flan
2
200
2 (1 and 3)*
175
40 ~ 50
In mould on the shelf
Vegetable flan
2
200
2 (1 and 3)*
175
45 ~ 60
In mould on the shelf
Quiches
1
200
2 (1 and 3)*
180
35 ~ 45
In mould on the shelf
Lasagne
2
180
2
160
45 ~ 65
In mould on the shelf
Cannelloni
2
200
2
175
40 ~ 55
In mould on the shelf
MEAT
1000
Beef
2
190
2
175
50 ~ 70
On shelf and dripping pan
1200
Pork
2
180
2
175
100 ~ 130
On shelf and dripping pan
1000
Veal
2
190
2
175
90 ~ 120
On shelf and dripping pan
1500
English roast beef
1500
rare
2
210
2
200
50 ~ 60
On grid and dripping pan
1500
medium
2
210
2
200
60 ~ 70
On grid and dripping pan
1500
well done
2
210
2
200
70 ~ 80
On grid and dripping pan
2000
Shoulder of pork
2
180
2
170
120 ~ 150
With rind-in dripping pan
1200
Shin of pork
2
180
2
160
100 ~ 120
2 pieces-in dripping pan
1200
Lamb
2
190
2
175
110 ~ 130
Leg-in dripping pan
1000
Chicken
2
190
2
175
60 ~ 80
Whole-in dripping pan
4000
Turkey
2
180
2
160
210 ~ 240
Whole-in dripping pan
1500
Duck
2
175
2
160
120 ~ 150
Whole-in dripping pan
3000
Goose
2
175
2
160
150 ~ 200
Whole-in dripping pan
1200
Rabbit
2
190
2
175
60 ~ 80
Cut in pieces
1500
Hare
2
190
2
175
150 ~ 200
Cut in pieces
800
Pheasant
2
190
2
175
90 ~ 120
Whole
FISH
1200
Trout/Sea bream
2
190
2 (1 and 3)*
175
30 ~ 40
3-4 fishes
1500
Tuna fish/Salmon
2
190
2 (1 and 3)*
175
25 ~ 35
4-6 fillets
Cooking
time
minutes
temp. °C
Level
4
3
2
1
Level
Conventional
Cooking
Fan Cooking
Weight (gr.)
TYPE OF DISH
temp. °C
4
3
2
1
NOTES
These charts are intended as a guide only. It may be necessary to increase or decrease
the temperature to suit your individual requirements. Only experience will enable you to de-
termine the correct setting for your personal requirements.
