Electrolux FEH60G2102 User manual

FEH60G2102
................................................ .............................................
EN COOKER USER MANUAL 2
DE HERD BENUTZERINFORMATION 29

CONTENTS
1. SAFETY INFORMATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
2. SAFETY INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
3. PRODUCT DESCRIPTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
4. BEFORE FIRST USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
5. HOB - DAILY USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
6. HOB - HELPFUL HINTS AND TIPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
7. HOB - CARE AND CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
8. OVEN - DAILY USE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
9. OVEN - HELPFUL HINTS AND TIPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
10. OVEN - CARE AND CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
11. WHAT TO DO IF… . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
12. INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
WE’RE THINKING OF YOU
Thank you for purchasing an Electrolux appliance. You’ve chosen a product that brings with it
decades of professional experience and innovation. Ingenious and stylish, it has been designed
with you in mind. So whenever you use it, you can be safe in the knowledge that you’ll get great
results every time.
Welcome to Electrolux.
Visit our website for:
Get usage advice, brochures, trouble shooter, service information:
www.electrolux.com
Register your product for better service:
www.electrolux.com/productregistration
Buy Accessories, Consumables and Original spare parts for your appliance:
www.electrolux.com/shop
CUSTOMER CARE AND SERVICE
We recommend the use of original spare parts.
When contacting Service, ensure that you have the following data available.
The information can be found on the rating plate. Model, PNC, Serial Number.
Warning / Caution-Safety information
General information and tips
Environmental information
Subject to change without notice.
2www.electrolux.com

1. SAFETY INFORMATION
Before the installation and use of the appliance, carefully
read the supplied instructions. The manufacturer is not
responsible if an incorrect installation and use causes in-
juries and damages. Always keep the instructions with
the appliance for future reference.
1.1 Children and vulnerable people safety
WARNING!
Risk of suffocation, injury or permanent disability.
• This appliance can be used by children aged from 8
years and above and persons with reduced physical,
sensory or mental capabilities or lack of experience and
knowledge if they are supervised by an adult or a per-
son who is responsible for their safety.
• Do not let children play with the appliance.
• Keep all packaging away from children.
• Keep children and pets away from the appliance when
it operates or when it cools down. Accessible parts are
hot.
• If the appliance has a child safety device, we recom-
mend that you activate it.
• Cleaning and user maintenance shall not be made by
children without supervision.
1.2 General Safety
• The appliance and its accessible parts become hot
during use. Do not touch the heating elements.
• Do not operate the appliance by means of an external
timer or separate remote-control system.
• Unattended cooking on a hob with fat or oil can be
dangerous and may result in fire.
ENGLISH 3

• Never try to extinguish a fire with water, but switch off
the appliance and then cover flame e.g. with a lid or a
fire blanket.
• Do not store items on the cooking surfaces.
• Do not use a steam cleaner to clean the appliance.
• Metallic objects such as knives, forks, spoons and lids
should not be placed on the hob surface since they
can get hot.
• Do not use harsh abrasive cleaners or sharp metal
scrapers to clean the glass door since they can scratch
the surface, which may result in shattering of the glass.
• Be careful, when you touch the storage drawer. It can
get hot.
• To remove the shelf supports first pull the front of the
shelf support and then the rear end away from the side
walls. Install the shelf supports in the opposite se-
quence.
• If the glass ceramic surface is cracked, switch off the
appliance to avoid the possibility of electric shock.
2. SAFETY INSTRUCTIONS
2.1 Installation
WARNING!
Only a qualified person must in-
stall this appliance.
• Remove all the packaging.
• Do not install or use a damaged appli-
ance.
• Obey the installation instruction sup-
plied with the appliance.
• Always be careful when you move the
appliance because it is heavy. Always
wear safety gloves.
• Do not pull the appliance by the handle.
• Keep the minimum distance from the
other appliances and units.
• Make sure that the appliance is installed
below and adjacent safe structures.
• The sides of the appliance must stay
adjacent to appliances or to units with
the same height.
• Do not install the appliance on a plat-
form.
• Do not install the appliance adjacent to
a door or under a window. This pre-
vents hot cookware to fall from the ap-
pliance when the door or the window is
opened.
WARNING!
Make sure to install a stabilizing
means in order to prevent tipping
of the appliance. Refer to Installa-
tion chapter.
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Electrical connection
WARNING!
Risk of fire and electrical shock.
• All electrical connections should be
made by a qualified electrician.
• The appliance must be earthed.
• Make sure that the electrical information
on the rating plate agrees with the pow-
er supply. If not, contact an electrician.
• Always use a correctly installed shock-
proof socket.
• Do not use multi-plug adapters and ex-
tension cables.
• Make sure not to cause damage to the
mains plug and to the mains cable.
Contact the Service or an electrician to
change a damaged mains cable.
• Do not let mains cables to come in
touch with the appliance door, specially
when the door is hot.
• The shock protection of live and insula-
ted parts must be fastened in such a
way that it cannot be removed without
tools.
• Connect the mains plug to the mains
socket only at the end of the installa-
tion. Make sure that there is access to
the mains plug after the installation.
• If the mains socket is loose, do not
connect the mains plug.
• Do not pull the mains cable to discon-
nect the appliance. Always pull the
mains plug.
• Use only correct isolation devices: line
protecting cut-outs, fuses (screw type
fuses removed from the holder), earth
leakage trips and contactors.
• The electrical installation must have an
isolation device which lets you discon-
nect the appliance from the mains at all
poles. The isolation device must have a
contact opening width of minimum 3
mm.
2.2 Use
WARNING!
Risk of injury, burns or electric
shock.
• Use this appliance in a household envi-
ronment.
• Do not change the specification of this
appliance.
• Make sure that the ventilation openings
are not blocked.
• Do not let the appliance stay unatten-
ded during operation.
• Deactivate the appliance after each
use.
• Internally the appliance becomes hot
when in operation. Do not touch the
heating elements that are in the appli-
ance. Always use oven gloves to re-
move or put in accessories or oven-
ware.
• Be careful, when you open the appli-
ance door while the appliance is in op-
eration. Hot air can release.
• Do not operate the appliance with wet
hands or when it has contact with wa-
ter.
• Do not apply pressure on the open
door.
• Do not use an external timer or a sepa-
rate remote-control system to operate
the appliance.
• Always keep the appliance door closed
when the appliance is in operation.
• Do not put cutlery or saucepan lids on
the cooking zones. They become hot.
• Set the cooking zone to “off” after use.
• Do not use the appliance as a work
surface or as a storage surface.
• If the surface of the appliance is
cracked, disconnect immediately the
appliance from the power supply. This
to prevent an electrical shock.
WARNING!
Risk of fire or explosion.
• Fats and oil when heated can release
flammable vapours. Keep flames or
heated objects away from fats and oils
when you cook with them.
• The vapours that very hot oil releases
can cause spontaneous combustion.
• Used oil, that can contain food rem-
nants, can cause fire at a lower temper-
ature than oil used for the first time.
• Do not put flammable products or items
that are wet with flammable products
in, near or on the appliance.
ENGLISH 5

• Do not let sparks or open flames to
come in contact with the appliance
when you open the door.
• Open the appliance door carefully. The
use of ingredients with alcohol can
cause a mixture of alcohol and air.
• Do not try to extinguish a fire with wa-
ter. Disconnect the appliance and cover
the flame with a lid or a fire blanket.
WARNING!
Risk of damage to the appliance.
• To prevent damage or discoloration to
the enamel:
– Do not put ovenware or other objects
in the appliance directly on the bot-
tom.
– Do not put aluminium foil directly on
the bottom of the appliance.
– do not put water directly into the hot
appliance.
– do not keep moist dishes and food in
the appliance after you finish the
cooking.
– be careful when you remove or install
the accessories.
• Discoloration of the enamel has no ef-
fect on the performance of the appli-
ance. It is not a defect in the sense of
the warranty law.
• Use a deep pan for moist cakes. Fruit
juices cause stains that can be perma-
nent.
• Do not keep hot cookware on the con-
trol panel.
• Do not let cookware to boil dry.
• Be careful not to let objects or cook-
ware fall on the appliance. The surface
can be damaged.
• Do not activate the cooking zones with
empty cookware or without cookware.
• Do not put aluminium foil on the appli-
ance.
• Cookware made of cast iron, aluminium
or with a damaged bottom can cause
scratches on the glass ceramic. Always
lift these objects up when you have to
move them on the cooking surface.
2.3 Care and Cleaning
WARNING!
Risk of injury, fire or damage to
the appliance.
• Before maintenance, deactivate the ap-
pliance and disconnect the mains plug
from the mains socket.
• Make sure the appliance is cold. There
is the risk that the glass panels can
break.
• Replace immediately the door glass
panels when they are damaged. Con-
tact the Service.
• Be careful when you remove the door
from the appliance. The door is heavy!
• Clean regularly the appliance to prevent
the deterioration of the surface material.
• Remaining fat or food in the appliance
can cause fire.
• Clean the appliance with a moist soft
cloth. Only use neutral detergents. Do
not use abrasive products, abrasive
cleaning pads, solvents or metal ob-
jects.
• If you use an oven spray, obey the safe-
ty instructions on the packaging.
• Do not clean the catalytic enamel (if ap-
plicable) with any kind of detergent.
2.4 Internal light
• The type of light bulb or halogen lamp
used for this appliance, is only for
household appliances. Do not use it for
house lighting.
WARNING!
Risk of electrical shock.
• Before replacing the lamp, disconnect
the appliance from the power supply.
• Only use lamps with the same specifi-
cations.
2.5 Disposal
WARNING!
Risk of injury or suffocation.
• Disconnect the appliance from the
mains supply.
• Cut off the mains cable and discard it.
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• Remove the door catch to prevent chil-
dren and pets to get closed in the ap-
pliance.
3. PRODUCT DESCRIPTION
3.1 General overview
5
4
3
2
1
5
6
7
8
12 3
4
1Knob for the oven functions
2Knob for the temperature
3Temperature indicator
4Knobs for the hob
5Heating element
6Oven lamp
7Fan
8Shelf positions
3.2 Cooking surface layout
2
210 mm
5
180 mm
145 mm
145 mm
1 3
46
1Cooking zone 1200 W
2Steam outlet
3Cooking zone 1800 W
4Cooking zone 1200 W
5Residual heat indicator
6Cooking zone 2300 W
3.3 Accessories
•Oven shelf
For cookware, cake tins, roasts.
•Flat baking tray
For cakes and biscuits.
•Deep roasting pan
To bake and roast or as a pan to collect
fat.
•Storage drawer
Below the oven cavity is the storage
drawer.
ENGLISH 7

4. BEFORE FIRST USE
WARNING!
Refer to the Safety chapters.
4.1 Initial Cleaning
• Remove all accessories and removable
shelf supports (if applicable).
• Clean the appliance before first use.
Refer to the chapter "Care and
cleaning".
4.2 Preheating
Preheat the empty appliance to burn off
the remaining grease.
1. Set the function and the maximum
temperature.
2. Let the appliance operate for 45 mi-
nutes.
3. Set the function and the maximum
temperature.
4. Let the appliance operate for 15 mi-
nutes.
Accessories can become hotter than usu-
ally. The appliance can emit an odour and
smoke. This is normal. Make sure that the
airflow is sufficient.
5. HOB - DAILY USE
WARNING!
Refer to the Safety chapters.
5.1 Heat setting
Knob Function
Keep Warm
0Off position
1-9 Heat settings
(1 - lowest heat setting, 9 -
highest heat setting)
1. Turn the knob to a necessary heat
setting.
2. To stop the cooking, turn the knob to
the 0position.
Use the residual heat to decrease
energy consumption. Deactivate
the cooking zone approximately
5-10 minutes before the cooking
is completed.
5.2 Residual heat indicator
The residual heat indicator comes on
when a cooking zone is hot.
WARNING!
There is a risk of burns from resid-
ual heat.
6. HOB - HELPFUL HINTS AND TIPS
WARNING!
Refer to the Safety chapters.
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6.1 Cookware
• The bottom of the cookware
must be as thick and flat as
possible.
• Cookware made of enamelled
steel and with aluminium or
copper bottoms can cause the
colour to change on the glass-
ceramic surface.
6.2 Energy saving
• If it is possible, always put the
lids on the cookware.
• Put cookware on a cooking
zone before you start it.
• Deactivate the cooking zones
before the end of the cooking
time to use residual heat.
• The bottom of pans and cook-
ing zones must have the same
dimension.
6.3 The Examples of cooking
applications
The data in the table is for guidance only.
Heat
set-
ting
Use to: Time Hints
1 Keep warm the food you cooked as re-
quired Put a lid on a cookware
1-2 Hollandaise sauce, melt: butter,
chocolate, gelatine 5-25 min Mix from time to time
1-2 Solidify: fluffy omelettes, baked
eggs 10-40 min Cook with a lid on
2-3 Simmer rice and milkbased
dishes, heating up ready-cooked
meals
25-50
min Add the minimum twice as much liquid as rice, mix milk
dishes part procedure
through
3-4 Steam vegetables, fish, meat 20-45
min Add some tablespoons of liq- uid
4-5 Steam potatoes 20-60
min Use max. ¼ l water for 750 g of potatoes
4-5 Cook larger quantities of food,
stews and soups 60-150 min Up to 3 l liquid plus ingredi- ents
6-7 Gentle fry: escalope, veal cordon
bleu, cutlets, rissoles, sausages,
liver, roux, eggs, pancakes,
doughnuts
as
neces-
sary
Turn halfway through
7-8 Heavy fry, hash browns, loin
steaks, steaks 5-15 min Turn halfway through
9Boil large quantities of water, cook pasta, sear meat (goulash, pot roast),
deep-fry chips
7. HOB - CARE AND CLEANING
WARNING!
Refer to the Safety chapters. Clean the appliance after each use. Always use cookware with clean bottom.
ENGLISH 9

Scratches or dark stains on the
glass-ceramic cause no effect on
how the appliance operates.
To remove the dirt:
1. –Remove immediately: melted
plastic, plastic foil and food with
sugar. If not, the dirt can cause
damage to the appliance. Use a
special scraper for the glass. Put
the scraper on the glass surface at
an acute angle and move the blade
across the surface.
–Remove after the appliance is
sufficiently cool: limescale rings,
water rings, fat stains and shiny
metallic discolorations. Use a spe-
cial cleaning agent for glass-ceram-
ic or stainless steel.
2. Clean the appliance with a moist cloth
and some detergent.
3. At the end, rub the appliance dry
with a clean cloth.
8. OVEN - DAILY USE
WARNING!
Refer to the Safety chapters.
8.1 Cooling fan
When the appliance operates, the cooling
fan activates automatically to keep the
surfaces of the appliance cool. If you de-
activate the appliance, the cooling fan
continues to operate until the temperature
in the appliance cools down.
8.2 Activating and deactivating
the appliance
1. Turn the knob for the oven functions
to an oven function.
2. Turn the knob for the temperature to
a temperature.
The temperature indicator comes on
while the temperature in the appliance
increases.
3. To deactivate the appliance, turn the
knob for the oven functions and the
knob for the temperature to the Off
position.
8.3 Oven Functions
Oven function Application
Off position The appliance is off.
Oven Lamp To activate the oven lamp without a cooking func-
tion.
Circulated Cooking To cook more than one dish at the same time. To
prepare homemade fruit in syrup, and to dry
mushrooms or fruit.
Conventional Cook-
ing
To bake and roast on one oven level. The top and
bottom heating elements operate at the same
time.
Bottom Heat To bake cakes with crispy or crusty bottom. Only
the bottom heating element operates.
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Oven function Application
Defrost To thaw frozen food.
Grilling To grill flat food items in small quantities in the mid-
dle of the shelf. To make toast.
Light Cooking To bake in tins and dry on one shelf level at a low
temperature.
Turbo Grilling To cook large pieces of meat. The grill element
and the oven fan operate one after the other and
circulate hot air around the food.
8.4 Installing the oven accessories
The deep pan and the oven shelf
have side edges. These edges
and the shape of the guide-bars
are a special device to prevent the
cookware from slipping.
Installing the oven shelf and the deep
pan together
Put the oven shelf on the deep pan. Push
the deep pan between the guide-bars of
one of the oven levels.
9. OVEN - HELPFUL HINTS AND TIPS
WARNING!
Refer to the Safety chapters.
The temperature and baking times
in the tables are guidelines only.
They depend on the recipes, qual-
ity and quantity of the ingredients
used.
CAUTION!
Use a deep baking tray for very
moist cakes. Fruit juices can
cause permanent stains on the
enamel.
9.1 Baking
General instructions
• Your new oven may bake or roast dif-
ferently to the appliance you had be-
fore. Adapt your usual settings (temper-
ENGLISH 11

ature, cooking times) and shelf levels to
the values in the tables.
• With longer baking times, the oven can
be switched off about 10 minutes be-
fore the end of baking time, to use the
residual heat.
When you use frozen food, the trays
in the oven can twist during baking.
When the trays get cold again, the
distortion will be gone.
How to use the Baking Tables
• We recommend to use the lower tem-
perature the first time.
• If you cannot find the settings for a spe-
cial recipe, look for the one that is al-
most the same.
• Baking time can be extended by 10-15
minutes, if you bake cakes on more
than one level.
• Cakes and pastries at different heights
do not always brown equally at first. If
this occurs, do not change the temper-
ature setting. The differences equalize
during the baking procedure.
9.2 Tips on baking
Baking results Possible cause Remedy
The cake is not browned
enough underneath. Wrong shelf position. Place the cake lower.
The cake sinks (becomes
soggy, lumpy, streaky). The oven temperature is too high.
The next time you bake
set a slightly lower oven
temperature.
The cake sinks (becomes
soggy, lumpy, streaky). The baking time is too short.
Set a longer baking time.
Baking times cannot
be reduced by setting
higher temperatures.
The cake sinks (becomes
soggy, lumpy, streaky). There is too much liquid in the mixture.
Use less liquid. Pay atten-
tion to mixing times, es-
pecially if you use a mix-
ing machine.
The cake is too dry. The oven temperature is
too low.
The next time you bake
set a higher oven temper-
ature.
The cake is too dry. The baking time is too
long. The next time you bake set a shorter baking time.
The cake browns uneven-
ly.
The oven temperature is
too high and the baking
time is too short.
Set a lower oven temper-
ature and a longer baking
time.
The cake browns uneven-
ly. The mixture is unevenly distributed. Spread the mixture evenly on the baking tray.
The cake is not ready in
the baking time given. The oven temperature is too low.
The next time you bake
set a slightly higher oven
temperature.
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9.3 Light Cooking
Hints for the Light Cooking
function:
• Use the function to bake in tins
and dry on one shelf level at a
low temperature.
• Bake only one tin or tray at a
time.
• If you want to preheat the oven
use .
Type of baking Temperature °C Time in minutes
Biscuits 180 – 190 10 - 20
1)
Pastry: Choux 180 – 190 30 - 40
1)
Pastry: Shortcrust 180 - 190 25 - 35
1)
Meringues 80-100 120 - 150
1) Preheat the oven.
9.4 Circulated Cooking
Baking on one oven level
Baking in tins
Type of baking Shelf position Temperature °C Time in min.
Ring cake or brio-
che 2150 - 160 50 - 70
Madeira cake/fruit
cakes 1 - 2 140 - 160 50 - 90
Fatless sponge
cake 3150 - 160
1)
25 - 40
Flan base - short
pastry 2170-180
1)
10 - 25
Flan base -
sponge mixture 2150 - 170 20 - 25
Apple pie (2tins
Ø20cm, diagonally
off set) 2- 3 160 60 - 90
1) Pre-heat the oven
Cakes/pastries/breads on baking trays
Type of baking Shelf position Temperature °C Time in min.
Cake with crumble
topping (dry) 3150 - 160 20 - 40
ENGLISH 13

Type of baking Shelf position Temperature °C Time in min.
Fruit flans (made
with yeast dough/
sponge mixture)
1)
3150 35 - 55
Fruit flans made
with short pastry 3160 - 170 40 - 80
1) Use deep pan
Biscuits
Type of baking Shelf position Temperature °C Time in min.
Short pastry bis-
cuits 3150 - 160 10 - 20
Short bread / Pas-
try Stripes 3140 20 - 35
Biscuits made with
sponge mixture 3150 - 160 15 - 20
Pastries made with
egg white, merin-
gues 380 - 100 120 - 150
Macaroons 3100 - 120 30 - 50
Biscuits made with
yeast dough 3150 - 160 20 - 40
Puff pastries 3170 - 180
1)
20 - 30
Rolls 3160
1)
10 - 35
Small cakes
(20per tray) 3150
1)
20 - 35
1) Pre-heat the oven
Bakes and gratins table
Dish Shelf position Temperature °C Time in min.
Baguettes topped
with melted
cheese
1160 - 170
1)
15 - 30
Stuffed vegetables 1160 - 170 30- 60
1) Pre-heat the oven
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Multileveled Baking
Cakes/pastries/breads on baking trays
Type of baking Shelf position Temperature °C Time in min.
2 levels
Cream puffs/
Eclairs 2/4 160 - 180
1)
25 - 45
Dry streusel cake 2/4 150 - 160
1)
30 - 45
1) Pre-heat the oven
Biscuits/small cakes/pastries/rolls
Type of baking Shelf position Temperature °C Time in min.
2 levels
Short pastry bis-
cuits 2/4 150 - 160
1)
20 - 40
Short bread/ Pas-
try Stripes 2/4 140
1)
20 - 45
Biscuits made with
sponge mixture 2/4 160 - 170
1)
25 - 45
Biscuits made with
egg white, merin-
gues
2/4 80 - 100 130 - 170
Macaroons 2/4 100 - 120
1)
40 - 80
Biscuits made with
yeast dough 2/4 160 - 170
1)
30 - 60
Puff pastries 2/4 170 - 180
1)
30 - 50
1) Pre-heat the oven
9.5 Conventional Baking on one level
Baking in tins
Type of baking Shelf position Temperature °C Time in min.
Ring cake or brio-
che 2160 - 180 50 - 70
Madeira cake/fruit
cakes 1 - 2 150 - 170 50 - 90
Fatless sponge
cake 3170
1)
25 - 40
Flan base - short
pastry 2190 - 210
1)
10 - 25
Flan base -
sponge mixture 2170 - 190 20 - 25
ENGLISH 15

Type of baking Shelf position Temperature °C Time in min.
Apple pie (2tins
Ø20cm, diagonally
off set) 1 - 2 180 60 - 90
Savoury flan (e. g,
quiche lorraine) 1180 - 220 35- 60
Cheesecake 1 - 2 160 - 180 60 - 90
1) Pre-heat the oven
Cakes/pastries/breads on baking trays
Type of baking Shelf position Temperature °C Time in min.
Plaited bread/
bread crown 2170 - 190 40 - 50
Christmas stollen 2160 - 180
1)
50 - 70
Bread (rye
bread):
1.
First part of
baking proc-
ess.
2.
Second part
of baking
process.
1 - 2
1.
230
1)
2.
160 - 180
1)
1.
20
2.
30 - 60
Cream puffs/
eclairs 3190 - 210
1)
20 - 35
Swiss roll 3180 - 200
1)
10 - 20
Cake with crumble
topping (dry) 3160 - 180 20 - 40
Buttered almond
cake/sugar cakes 3190 - 210
1)
20 - 30
Fruit flans (made
with yeast dough/
sponge mixture)
2)
3170 35 - 55
Fruit flans made
with short pastry 3170 - 190 40 - 60
Yeast cakes with
delicate toppings
(e.g.
quark,cream,cus-
tard)
3160 - 180
1)
40 - 80
Pizza (with a lot of
topping)
2)
1 - 2 190 - 210
1)
30 - 50
Pizza (thin crust) 1 - 2 220 - 250
1)
15 - 25
Unleavened bread 1230 - 250 10 - 15
16 www.electrolux.com

Type of baking Shelf position Temperature °C Time in min.
Tarts (CH) 1210 - 230 35 - 50
1) Pre-heat the oven
2) Use deep pan
Biscuits
Type of baking Shelf positions Temperature °C Time in min.
Short pastry bis-
cuits 3170 - 190 10 - 20
Short bread/ Pas-
try Stripes 3160
1)
20 - 35
Biscuits made with
sponge dough 3170 - 190 20 - 30
Pastries made with
egg white, merin-
gues 380 - 100 120- 150
Macaroons 3120 - 130 30 - 60
Biscuits made with
yeast dough 3170 - 190 20 - 40
Puff pastries 3190 - 210
1)
20 - 30
Rolls 3190 - 210
1)
10 - 55
Small cakes
(20per tray) 3 - 4 170
1)
20 - 30
1) Pre-heat the oven
Bakes and gratins table
Dish Shelf positions Temperature °C Time in min.
Pasta bake 1180 - 200 45 - 60
Lasagne 1180 - 200 35 - 50
Vegetables au gra-
tin 1180 - 200
1)
15 - 30
Baguettes topped
with melted
cheese
1200 - 220
1)
15 - 30
Sweet bakes 1180 - 200 40 - 60
Fish bakes 1180 - 200 40 - 60
Stuffed vegetables 1180 - 200 40 - 60
1) Pre-heat the oven
ENGLISH 17

9.6 Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(please read the instructions of the
manufacturer).
• Large roasting joints can be roasted di-
rectly in the deep pan (if present) or on
the wire shelf above the deep pan.
• 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.
9.7 Roasting with Conventional Cooking
Beef
Type of meat Quantity Shelf posi-
tion Temperature °C Time in min.
Pot roast 1-1.5 kg 1200 - 230 105 - 150
Roast beef or
fillet: rare per cm. of thickness 1230 - 250
1)
6 - 8
Roast beef or
fillet: medium per cm. of thickness 1220 - 230 8 - 10
Roast beef or
fillet: well done per cm. of thickness 1200 - 220 10 - 12
1) Pre-heat the oven
Pork
Type of meat Quantity Shelf posi-
tion Temperature °C Time in min.
Shoulder,
neck, ham
joint 1-1.5 kg 1210 - 220 90 - 120
Chop, spare
rib 1-1.5 kg 1180 - 190 60 - 90
Meat loaf 750 g -1 kg 1170 - 190 50 - 60
Porkknuckle
(precooked) 750 g -1 kg 1200 - 220 90 - 120
Veal
Type of meat Quantity Shelf posi-
tion Temperature °C Time in min.
Roast veal
1)
1 kg 1210 - 220 90 - 120
Knuckle of
veal 1.5-2 kg 1200 - 220 150 - 180
1) use a closed roasting dish
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Lamb
Type of meat Quantity Shelf posi-
tion Temperature °C Time in min.
Leg of lamb,
roast lamb 1- 1.5 kg 1210 - 220 90 - 120
Saddle of
lamb 1- 1.5 kg 1210 - 220 40 - 60
Game
Type of meat Quantity Shelf posi-
tion Temperature °C Time in min.
Saddle of
hare, leg of
hare up to 1 kg 1220 - 240
1)
30 - 40
Saddle of ven-
ison 1.5-2 kg 1210 - 220 35 - 40
Haunch of
venison 1.5-2 kg 1200 - 210 90 - 120
1) Pre-heat the oven
Poultry
Type of meat Quantity Shelf posi-
tion Temperature °C Time in min.
Poultry por-
tions 200-250g each 1220 - 250 20 - 40
Half chicken 400-500g
each 1220 - 250 35 - 50
Chicken, pou-
lard 1-1.5 kg 1220 - 250 50 - 70
Duck 1.5-2 kg 1210 - 220 80 - 100
Goose 3.5-5 kg 1200 - 210 150 - 180
Turkey 2.5-3.5 kg 1200 - 210 120 - 180
Turkey 4-6 kg 1180 - 200 180 - 240
Fish
Type of meat Quantity Shelf posi-
tion Temperature °C Time in min.
Whole fish 1-1.5 kg 1210 - 220 40 - 70
ENGLISH 19

9.8 Roasting with Turbo Grilling
Beef
Type of meat Quantity Shelf posi-
tion Temperature °C Time min.
Roast beef or
fillet: rare per cm. of thickness 1190 - 200
1)
5 - 6
Roast beef or
fillet: medium per cm. of thickness 1180 - 190 6 - 8
Roast beef or
fillet: well done per cm. of thickness 1170 - 180 8 - 10
1) Pre-heat the oven
Pork
Type of meat Quantity Shelf posi-
tion Temperature °C Time min.
Shoulder,
neck, ham
joint 1-1.5 kg 1160 - 180 90 - 120
Chop, spare
rib 1-1.5 kg 1170 - 180 60 - 90
Meat loaf 750 g -1 kg 1160 - 170 50 - 60
Porkknuckle
(precooked) 750 g -1 kg 1150 - 170 90 - 120
Veal
Type of meat Quantity Shelf posi-
tion Temperature °C Time min.
Roast veal 1 kg 1160 - 180 90 - 120
Knuckle of
veal 1.5-2 kg 1160 - 180 120 - 150
Lamb
Type of meat Quantity Shelf posi-
tion Temperature °C Time min.
Leg of lamb,
roast lamb 1-1.5 kg 1150 - 170 100 - 120
Saddle of
lamb 1-1.5 kg 1160 - 180 40 - 60
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