Electrolux EON32000 User manual

user manual
Cooker
EON32000

2electrolux
Contents
Safety instructions.................................. 3
Description of the Appliance .................. 4
Before Using for the first time ................. 6
Using the Rings...................................... 6
Using the Oven ...................................... 8
Uses, Tables and Tips............................ 12
Cleaning and Care................................. 22
What to do if …..................................... 29
Disposal ................................................ 29
Installation Instructions .......................... 30
Guarantee/Customer Service ................ 34
Service .................................................. 36
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5Subject to change without notice
T
he following symbols are used in this user manual:
1
Important information concerning your personal safety and information on how to avoid
damaging the appliance.
3General information and tips
2Environmental information

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1Safety instructions
Electrical safety
•This appliance must be only connected
by a registered electrician.
•In the event of a fault or damage to the
appliance: Take the fuses out or switch
off.
•Repairs to the appliance must only be
carried out by qualified service engi-
neers. Considerable danger may result
from improper repairs. If repairs become
necessary, please contact our Custom-
er Services or your dealer.
Child Safety
•Never leave children unsupervised when
the appliance is in use.
Safety whilst using
•People (including children) who, be-
cause of their physical, sensory or men-
tal capabilities or their inexperience or
ignorance are not able to use the device
safely, should not use this device with-
out supervision or instruction by a re-
sponsible person.
•This appliance is intended to be used for
cooking, roasting and baking food in the
home.
•Take care when connecting electric ap-
pliances to sockets nearby. Do not al-
low connecting leads to come into
contact with or to catch beneath the hot
oven door.
•Warning: Risk of burns! The interior of
the oven becomes hot during use.
•Using ingredients containing alcohol in
the oven may create an alcohol-air mix-
ture that is easily ignited. In this case,
open the door carefully. Do not have
embers, sparks or naked flames in the
vicinity when opening the door.
3Information on acrylamides
According to the latest scientific knowl-
edge, intensive browning of food, espe-
cially in products containing starch, can
constitute a health risk due to acryla-
mides. Therefore we recommend cook-
ing at the lowest possible temperatures
and not browning foods too much.
How to avoid damage to the appliance
•Do not line the oven with aluminium foil
and do not place baking trays, pots, etc.
on the oven floor, as the heat that builds
up will damage the oven enamel.
•Fruit juices dripping from the baking tray
will leave stains, which you will not be
able to remove. For very moist cakes,
use a deep tray.
•Do not put any strain on the oven door
when open.
•Never pour water directly into the oven
when it is hot. This could cause damage
to or discolouration of the enamel.
•Rough handling, especially around the
edges of the front panel, can cause the
glass to break.
•Do not store any flammable materials in-
side the oven. These could ignite when
the oven is switched on.
•Do not store any moist foods inside the
oven. This could damage the oven
enamel.
•After switching off the cooling fan, do
not keep uncovered dishes in the oven.
Moisture may condense in the oven in-
terior or on the glass doors and may get
into the units.
3Note on enamel coating
Changes in the colour of the oven’s enamel
coating as a result of use do not affect the
appliance’s suitability for normal and correct
use. They therefore do not constitute a de-
fect in the sense of the warranty law.

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Description of the Appliance
General Overview
Control Panel
Full glass door
Control panel
Door
handle
Oven Functions Temperature / Time Selection
Hob Cooking Zone Control Knobs
Function buttons
Hob Cooking Zone Control Knobs
Oven Power Indicator
Temperature /
Time Display
Temperature Pilot Light

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Oven Features
Oven accessories
Oven shelf
For cookware, cake tins, roasts and grilled
foods.
Baking tray
For cakes and biscuits.
Roasting Pan
For baking and roasting or as a pan for col-
lecting fat.
Meat probe
For determining exactly how far joints of
meat are cooked.
Top heat and heating elements
Oven lighting
Meat probe socket
Fan
Bottom Heat
Shelf positions
Oven shelf runners,
removable

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Before Using for the first time
Setting and changing the time
After the appliance has been connected to
the electrical supply or when there has been
a power cut, the function indicator
Time flashes automatically.
1. To change a time that has already been
set, press the button and the button
at the same time, until the function
indicator Time flashes.
2. Using the or button, set the current
time.
After approx. 5 seconds, the flashing stops
and the clock displays the time of day set.
The appliance is now ready to use.
3The Time can only be changed, if no
Countdown is set.
Initial Cleaning
Before using the oven for the first time you
should clean it thoroughly.
1Caution: Do not use any caustic, abra-
sive cleaners! The surface could be
damaged.
3To clean metal fronts use commercially
available cleaning agents.
1. Turn the oven function switch to oven
lighting .
2. Remove all accessories and the shelf
support rails and wash them with warm
water and washing up liquid.
3. Then wash out the oven with warm wa-
ter and washing-up liquid, and dry.
4. Wipe the front of the appliance with a
damp cloth.
Using the Rings
3Also refer to the operating instructions
for your built-in hob. It contains impor-
tant information on ovenware, opera-
tion, cleaning and care.
Heat settings
•Heat settings can be set from 1-9.
•Intermediate positions are possible for
settings 2-7.
1 = lowest output
9 = highest output
= double ring switching

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2Switch the cooking zone off approx. 5-
10 minutes before cooking is finished to
make use of the residual heat. This
saves electricity.
Cooking with the Rings
1. For heating up/browning, select a high
heat setting.
2. As soon as steam starts to form or the
oil is hot, turn back to the heat setting
necessary for further cooking.
3. To stop cooking, turn back to the zero
position.
3The power indicator light is lit as long as
a ring is on.
Hob Cooking Zone Control Knobs
front left rear left rear right front right

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Switching on the dual fry/cook area
1The control for the dual fry/cook area is
switched on by turning to the right, and
cannot be turned past the stop!
1. Turn the dual fry/cook control to the
right. Continue turning to Position 9, and
onto the symbol (you will feel a slight
resistance). The stop position will then
be clearly detectable.
2. Finally, turn back to the desired setting.
3. After cooking, turn back to the OFF po-
sition.
3To use the dual fry/cook area again af-
terwards, the larger ring must be
switched back on.
Using the Oven
Switching the Oven On and Off
1. Turn the oven functions dial to the de-
sired function.
2. Turn the temperature selector to the de-
sired temperature.
Oven function selection Temperature selector
Temperature / Time Display
Oven Power Indicator
ButtonButton
Temperature Pilot Light
Meat probe indicator

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The power indicator is lit as long as the oven
is in operation.
The temperature pilot light is lit as long as the
oven is heating up.
3. To turn the oven off, turn the oven func-
tions dial and the temperature selector
to the Off position.
3Cooling fan
The fan switches on automatically in or-
der to keep the appliance’s surfaces
cool. When the oven is switched off, the
fan continues to run to cool the appli-
ance down, then switches itself off auto-
matically.
Oven Functions
The oven has the following functions:
Inserting the Combination Shelf,
Baking Tray and Roasting Pan
3Shelf runner safety and anti-tip de-
vice
As a shelf runner safety device, all insert-
able components have a small curved
indentation at the bottom on the right
and left-hand edge.
Always insert insertable components so
that this indentation is at the back of the
oven interior. This indentation is also im-
portant for preventing the insertable
components from tipping.
Inserting the baking tray or roasting pan
Push the baking tray or roasting pan be-
tween the guide bars of the selected oven
level.
Oven function Application
Light Using this function you can light up the oven interior, e.g. for cleaning.
Convection For baking on up to two oven levels.
Set the oven temperatures 20-40 °C lower than when using Conven-
tional.
Conventional For baking and roasting on one oven level .
Bottom heat For baking cakes with crispy or crusty bases .
Defrost For defrosting e. g. flans and gateaux, butter, bread, fruit or other frozen
foods.
Grill For grilling flat food items placed in the middle of the grill and for toast-
ing.
Dual grill For grilling flat food items in large quantities and for toasting.
Convection grilling For roasting larger joints of meat or poultry on one level.
The function is also suitable for
gratinating and browning

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Inserting the oven shelf:
Insert the oven shelf so that the feet point
downwards.
Push the oven shelf between the guide bars
of the selected oven level.
3The high rim around the oven shelf is an
additional device to prevent cookware
from slipping.
Inserting the oven shelf and roasting
pan together
Lay the oven shelf on the roasting pan.
Push the roasting pan between the guide
bars of the selected oven level.
Additional functions
Either Countdown or Meat probe can
be set.
3General Hints
•After a function has been selected, the
display flashes for about 5 seconds.
While it flashes, the desired time can be
set using the or buttons.
•When the desired time has been set, the
display flashes for another 5 seconds.
The set time begins to run.
•Press any of the buttons to stop the sig-
nal.
•The desired oven function and tempera-
ture can be selected before or after set-
ting the clock functions.
•When cooking is finished, turn the oven
and temperature selectors back to zero.
Countdown
3This function has no effect on the
operation of the oven.
Countdown
To set a countdown.
Meat probe
To set a core temperature.
Time or temperature display
Selector buttons

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1. Press any button.
“0.00” flashes in the display.
2. Within 5 seconds set the desired count-
down using the or buttons (max.
2 hours 30 minutes).
After 5 seconds the display shows the
time remaining.
When the time has elapsed, “0.00” is dis-
played and an audible signal sounds for
2 minutes.
3. The signal can be stopped by pressing
any button.
Meat probe
1Important: Only the meat probe sup-
plied with the oven may be used. If re-
placing, please use only original
replacement parts.
1. Push the tip of the meat probe right into
the meat so that the tip is in the centre
of the meat.
2. Insert the meat probe plug into the
socket on the side wall of the oven as far
as it will go.
3. Using the or button set the desired
core temperature.

12 electrolux
The display changes to the current core tem-
perature.
3The core temperature is displayed from
30°C.
4. Set oven function and oven tempera-
ture.
As soon as the core temperature set is
reached, an audible signal sounds.
5. Press any key to switch off the signal.
6. Turn oven function selector and temper-
ature selector to the Off position.
1Warning: The meat probe is hot. There
is a risk of being burned when removing
the plug and the tip of the meat probe.
7. Remove the meat probe’s plug from the
socket and take the meat out of the ov-
en.
Changing the core temperature
–If necessary, change the temperature
using or .
Uses, Tables and Tips
Cooking table
The information in the table is for guidance only.
Heat
set-
ting
Cooking-
process suitable for Cooking time Hints
0Residual heat, Off position
1
Keeping
food warm
To keep cooked foods warm as necessary Cover

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3We recommend when boiling or searing
foods using the highest heat setting at
first and then letting foods requiring a
longer cooking time finish cooking on
the desired heat setting.
1Overheated fats and oils can ignite very
quickly. Warning! Fire hazard!
Baking
Oven function: Convection or
Conventional
Baking tins
•For Conventional , dark metal and
non-stick tins are suitable.
•For Convection bright metal tins are
also suitable.
Oven levels
•Baking with Conventional is only pos-
sible on one level.
•With Convection you can bake dry
cakes and biscuits on 2 baking trays at
the same time.
1 baking tray:
e.g. oven level 3
1-2
Melting
Hollandaise sauce,
to melt butter, chocolate, gela-
tine
5-25 mins. Stir occasionally
Solidifying Fluffy omelettes, baked eggs 10-40 mins. Cook with lid on
2-3
Simmering
on low heat
To simmer rice and milk-based
dishes
To heat up ready meals
25-50 mins.
Add minimum twice as much
liquid as rice, stir milk dishes
some times
3-4
Steaming
Braising
To steam vegetables, fish
to braise meat 20-45 mins.
With vegetables add only
some liquid (some table-
spoons)
4-5 Boiling
To steam potatoes 20-60 mins.
Use only some liquid, e.g.:
max.
¼ l water for
750 g potatoes
To cook larger quantities of food,
stews and soups 60-150 mins. 3 l liquid maximum plus in- gredients
6-7
Gentle
Frying
To fry escalopes, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
Steady frying Turn occasionally
7-8
Heavy
Frying
Hash browns, loin steaks,
steaks, Flädle (pancakes for gar-
nishing soup)
5-15 mins.
per pan Turn occasionally
9
Boiling
Searing
Deep frying
To boil large quantities of water, to cook pasta,
to sear meat (goulash, pot roast), deep frying chips
Heat
set-
ting
Cooking-
process suitable for Cooking time Hints

14 electrolux
1 cake tin:
e.g. oven level 1
2 baking trays:
e. g. oven levels 1 and 3
General Instructions
•Insert the tray with the bevel at the front.
•With Conventional or Convection
you can also bake with two tins next to
one another on the oven shelf at the
same time. This does not significantly in-
crease baking time.
3When frozen foods are used the trays in-
serted may distort during cooking. This
is due to the large difference in temper-
ature between the freezing temperature
and the temperature in the oven. Once
the trays have cooled the distortion will
disappear again.
How to use the Baking Tables
The tables give the required temperature set-
tings, baking times and oven shelf levels for
a selection of typical dishes.
•Temperatures and baking times are for
guidance only, as these will depend on
the consistency of pastry or mixture, the
number and the type of cake tin.
•We recommend using the lower temper-
ature the first time and then if necessary,
for example, if a deeper browning is re-
quired, or baking time is too long, se-
lecting a higher temperature.
•If you cannot find the settings for a par-
ticular recipe, look for the one that is
most similar.
•If baking cakes on baking trays or in tins
on more than one level, baking time can
be extended by 10-15 minutes.
•Moist recipes (for example, pizzas, fruit
flans, etc.) are baked on one level.
•Cakes and pastries at different heights
may brown at an uneven rate at first. If
this occurs, please do not change the
temperature setting. Different rates of
browning even out as baking progress-
es.
•Your new oven may bake or roast differ-
ently to your previous appliance. So
adapt your normal settings (tempera-
ture, cooking times) and oven shelf lev-
els to the recommendations in the
following tables.
2With longer baking times, you can
switch the oven off about 10 minutes
before the end of the baking time, in or-
der to utilise the residual heat.
Unless otherwise stated, the values giv-
en in the tables assume that cooking is
started with the oven cold.
Baking table
Type of
baking Ovenfunction Shelf position
Tempera-
ture °C
Time
Hours
mins.
Baking in tins
Ring cake or brioche Convection 1150-160 0:50-1:10
Madeira cake/Fruitcakes Convection 1140-160 1:10-1:30
Sponge cake Convection 1140 0:25-0:40
Sponge cake Conventional 1160 0:25-0:40

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Flan base - short pastry Conventional 3180-200 0:10-0:25
Flan base - sponge mixture Convection 3150-170 0:20-0:25
Apple pie Conventional 1170-190 0:50-1:00
Apple pie (2tins Ø20cm, diagonally
off set)
Convection 1160 1:10-1:30
Apple pie (2tins Ø20cm, diagonally
off set)
Conventional 1180 1:10-1:30
Savoury flan (e. g. quiche lorraine) Conventional 1180-200 0:30-1:10
Cheesecake Conventional 1170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3170-190 0:30-0:40
Christmas stollen Conventional 3160-180
1)
0:40-1:00
Bread (rye bread)
-first of all
-then
Conventional 1
250
1)
160-180
0:20
0:30-1:00
Cream puffs/Eclairs Convection 3160-170
1)
0:15-0:30
Swiss roll Conventional 3180-200
1)
0:10-0:20
Cake with crumble topping(dry) Convection 3150-160 0:20-0:40
Buttered almond cake/sugar cakes Conventional 3190-210
1)
0:15-0:30
Fruit flans (made with yeast dough/
sponge mixture)
2)
Convection 3150 0:35-0:50
Fruit flans (made with yeast dough/
sponge mixture)
Conventional 3170 0:35-0:50
Fruit flans made with short pastry Conventional 3170-190 0:40-1:20
Yeast cakes with delicate toppings
(e. g. quark, cream, vanilla cream)
Conventional 3160-180 0:40-1:20
Pizza (with a lot of topping)
2
Conventional 1190-210
1)
0:30-1:00
Pizza (thin crust) Conventional 1230-250
1)
0:10-0:25
Unleavened bread Conventional 1250-270 0:08-0:15
Ta r t s ( C H ) Conventional 1200-220 0:35-0:50
Biscuits
Short pastry biscuits Convection 3150-160 0:06-0:20
Short pastry biscuits Convection 1 / 3 150-160 0:06-0:20
Viennese whirls Convection 3140 0:20-0:30
Viennese whirls Convection 1 / 3 140 0:25-0:40
Viennese whirls Conventional 3160
1)
0:20-0:30
Biscuits made with sponge mixture Convection 3150-160 0:15-0:20
Type of
baking Ovenfunction Shelf position
Tempera-
ture °C
Time
Hours
mins.

16 electrolux
Tips on baking
Biscuits made with sponge mixture Convection 1 / 3 150-160 0:15-0:20
Pastries made with egg white, me-
ringues
Convection 380-100 2:00-2:30
Macaroons Convection 3100-120 0:30-0:60
Biscuits made with yeast dough Convection 3150-160 0:20-0:40
Puff pastries Convection 3170-180
1)
0:20-0:30
Rolls Convection 3160
1)
0:20-0:35
Rolls Conventional 3180
1)
0:20-0:35
Small cakes (20per tray) Convection 3140
1)
0:20-0:30
Small cakes (20per tray) Convection 1 / 4 140
1)
0:25-0:40
Small cakes (20per tray) Conventional 3170
1)
0:20-0:30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Type of
baking Ovenfunction Shelf position
Tempera-
ture °C
Time
Hours
mins.
Baking results Possible cause Remedy
The cake is not browned
enough at the bottom
Wrong oven level Place cake lower in the oven
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high Use a slightly lower setting
Baking time too short Set a longer baking time
Baking times cannot be re-
duced by setting higher tem-
peratures
Too much liquid in the mixture Use less liquid
Pay attention to mixing times, espe-
cially if using mixing machines
Cake is too dry Oven temperature too low Set oven temperature higher
Baking time too long Set a shorter baking time
Cake browns unevenly Oven temperature too high and baking
time too short
Set a lower oven temperature and a
longer baking time
Mixture is unevenly distributed Spread the mixture evenly on the
baking tray
Cake is not done within the
baking time given
Temperature too low Use a slightly higher oven setting

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Bakes and gratins table
Frozen ready meals table
Roasting
Oven function: Conventional or Con-
vection grilling
Roasting dishes
•Any heat-resistant ovenware is suitable
to use for roasting (please read the man-
ufacturer's instructions).
•Large roasting joints can be roasted di-
rectly in the roasting tray or on the
oven shelf with the roasting tray
placed below it.
•For all lean meats, we recommend
roasting these in a roasting tin with
a lid. This will keep the meat more suc-
culent.
•All types of meat, that can be browned
or have crackling, can be roasted in the
roasting tin without the lid.
3Tips on using the roasting chart
The information given in the following ta-
ble is for guidance only.
•We recommend cooking meat and fish
weighing 1 kg and above in the ov-
en.
•To prevent escaping meat juices or fat
from burning on to the pan, we recom-
mend placing some liquid in the roasting
pan.
•If required, turn the roast (after 1/2 - 2/3
of the cooking time).
Dish Oven function Shelf
position
Temp er a-
ture
°C
Time
Hours
mins.
Pasta bake Conventional 1180-200 0:45-1:00
Lasagne Conventional 1180-200 0:25-0:40
Vegetables au gratin
1)
Convection grilling 1160-170 0:15-0:30
Baguettes topped with melted
cheese
1)
Convection grilling 1160-170 0:15-0:30
Sweet bakes Conventional 1180-200 0:40-0:60
Fish bakes Conventional 1180-200 0:30-1:00
Stuffed vegetables Convection grilling 1160-170 0:30-1:00
1) Pre-heat the oven
Food to be
cooked Oven function Shelf position
Te m p er a t u r e
°C Time
Frozen pizza Conventional 3as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
Chips
1)
(300-600 g) Convection grilling 3200-220 as per manufactur-
er’s instructions
Baguettes Conventional 3as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
Fruit flans Conventional 3as per manufactur-
er’s instructions
as per manufactur-
er’s instructions
1) Comments: Turn chips 2 or 3 times during cooking

18 electrolux
•Baste large roasts and poultry with their
juices several times during roasting. This
will give better roasting results.
•You can switch the oven off
about 10 minutes before the end of the
roasting time, in order to utilise the resid-
ual heat.
Roasting table
Type of meat Quantity Ovenfunction Shelf
position
Te m p e r -
ature
°C
Time
Hours
mins.
Beef
Pot roast 1-1.5 kg Conventional 1200-250 2:00-2:30
Roast beef or fillet per cm. of
thickness
- rare per cm.
of thickness
Convection
grilling 1190-200
1)
0:05-0:06
- medium per cm.
of thickness
Convection
grilling 1180-190 0:06-0:08
- well done per cm.
of thickness
Convection
grilling 1170-180 0:08-0:10
Pork
Shoulder, neck, ham
joint 1-1.5 kg Convection grilling 1160-180 1:30-2:00
Chop, spare rib 1-1.5 kg Convection
grilling 1170-180 1:00-1:30
Meat loaf 750 g-1 kg Convection
grilling 1160-170 0:45-1:00
Porkknuckle (pre-
cooked) 750 g-1 kg Convection grilling 1150-170 1:30-2:00
Veal
Roast veal 1 kg Convection
grilling 1160-180 1:30-2:00
Knuckle of veal 1.5-2 kg Convection
grilling 1160-180 2:00-2:30
Lamb
Leg of lamb, roast lamb 1-1.5 kg Convection
grilling 1150-170 1:15-2:00
Saddle of lamb 1-1.5 kg Convection
grilling 1160-180 1:00-1:30
Game
Saddle of hare, leg of
hare up to 1 kg Conventional 3220-250
1)
0:25-0:40
Saddle of venison 1.5-2 kg Conventional 1210-220 1:15-1:45
Haunch of venison 1.5-2 kg Conventional 1200-210 1:30-2:15

electrolux 19
Grill sizes
Oven function: Grill or Dual grill
with maximum temperature setting
1Important: Always grill with the oven
door closed.
3The empty oven should always be pre-
heated with the grill functions for 5
minutes.
•For grilling, place the shelf in the rec-
ommended shelf position.
•Always insert the tray for collecting
the fat into the first shelf position
from the bottom.
•The grilling times are guidelines.
•Grilling is particularly suitable for flat
pieces of meat or fish.
Grilling table
Poultry
Poultry portions 200-250g each Convection
grilling 1200-220 0:35-0:50
Half chicken 400-500g each Convection
grilling 1190-210 0:35-0:50
Chicken, poulard 1-1.5 kg Convection
grilling 1190-210 0:45-1:15
Duck 1.5-2 kg Convection
grilling 1180-200 1:15-1:45
Goose 3.5-5 kg Convection
grilling 1160-180 2:30-3:30
Turkey 2.5-3.5 kg Convection
grilling 1160-180 1:45-2:30
Turkey 4-6 kg Convection
grilling 1140-160 2:30-4:00
Fish (steamed)
Whole fish 1-1.5 kg Conventional 1210-220 0:45-1:15
1) Pre-heat the oven
Type of meat Quantity Ovenfunction Shelf
position
Te m p e r -
ature
°C
Time
Hours
mins.
Food to be grilled Oven level
Grilling time
1st side 2nd side
Burgers 48-10 mins. 6-8 mins.
Pork fillet 410-12 mins. 6-10 mins.
Sausages 48-10 mins. 6-8 mins.
Fillet steaks, veal steaks 46-7 mins. 5-6 mins.
Fillet of beef, roast beef
(approx. 1 kg) 310-12 mins. 10-12 mins.

20 electrolux
Defrosting
Oven function: Defrost (no tempera-
ture setting)
•Unwrap the food and place it on a plate
on the oven shelf.
•Do not cover with a plate or bowl, as
these can substantially lengthen the de-
frosting time.
•For defrosting, place the shelf in the 1st
oven level from the bottom.
Defrosting table
Drying
Oven function: Convection
•Use oven shelves covered with grease-
proof paper or baking parchment.
•You get a better result if you switch the
oven off halfway through the drying time,
open the door and leave the oven to
cool down overnight.
•After this finish drying the food to be
dried.
To a s t
1)
34-6 mins. 3-5 mins.
Toast with topping 36-8 mins. ---
1) Do not pre-heat
Food to be grilled Oven level
Grilling time
1st side 2nd side
Dish
Defrosting
time
mins.
Further
defrosting
time (mins.)
Comments
Chicken, 1000 g 100-140 20-30
Place the chicken on an upturned saucer
placed on a large plate
Tur n ha lfway th rough
Meat, 1000 g 100-140 20-30 Tur n ha lfway t hrough
Meat, 500 g 90-120 20-30 Turn halfway th rou gh
Trout, 150g 25-35 10-15 ---
Strawberries, 300g 30-40 10-20 ---
Butter, 250g 30-40 10-15 ---
Cream, 2 x 200g 80-100 10-15 Cream can also be whipped when still slightly
frozen in places
Gateau, 1400g 60 60 ---