Electrolux Bilt-in User manual

3
These warnings are provided in the interest of safety. You MUST read them carefully before installing or
using the appliance. Your safety is of paramount importance. If you are unsure about any of the meanings
of these WARNINGS, contact the Customer Care Department.
Installation
• Theovenmustbeinstalledaccordingtothe
instructions supplied. Any electrical work must be
undertaken by a qualified electrician/competent
person.
• This oven is heavy and care must be taken when
moving it. Do not try to move the appliance by
pulling the door handle.
• Remove all packaging , both inside and outside
the oven, before using the appliance. After
installation, please dispose of the packaging with
due regard to safety and the environment.
• It is dangerous to alter the specifications or
modify the appliance in any way.
During Use
• This oven has been designed for cooking edible
foodstuffs only and mustnot be used for any other
purposes.
• Never line any part of the oven with aluminium
foil . Do not allow heatproof cooking material, e.g.
roastings bags, to come into contact with oven
elements.
• Never place plastic or any other material which
may melt in or on the oven.
• Do not place sealed cans or aerosols inside the
oven. They may explode if they are heated.
• Do not hang towels, dishcloths or clothes from the
oven or its handle. They are a safety hazard .
• Do not use this oven if it is in contact with water
and never operate it with wet hands.
• Always cook with the oven door closed.
• Use any oven proof cookware which will withstand
temperatures of 275 ° C.
• Take great care when heating fats and oils as they
will ignite if they become too hot.
• Always use oven gloves to remove and replace
food in the oven. Similarly always use oven gloves
to remove and replace the grill pan handles, before
and after grilling.
• Always remove the grill pan handles when grilling.
• Ensure that you support the grill pan when
removing it from the oven.
• Take care to follow the recommendations given for
tending the food when grilling.
• Always stand back from the oven when opening
the oven door, to allow any build--up of steam or
heat to release.
• Stand clear when opening the drop down oven
door. Do not allow it to fall open -- support the door
using the door handle, until it is fully open.
• Ensure that the anti--tip oven shelves are installed
in the correct way (see instructions).
• Ensure that all control knobs are in the OFF
position when not in use.
• Do not leave cookware containing foodstuffs, e.g.
fat or oil in or on the oven in case it is inadvertently
switched ON .
• When using other electrical appliances, ensure the
cable does not come into contact with the hot
surfaces of the cooking appliance.
Child Safety
• This appliance is designed to be operated by
adults. Young children must not be allowed to
tamper with the controls or play near or with the
appliance.
• Accessible parts, especially around the grill area,
become hot when the cooker is in use. Children
should be kept away until it has cooled.
The front of the oven gets hot during use : always
keep small children away.
Maintenance and Cleaning
• Only clean this oven in accordance with the
instructions.
• The oven should be kept clean at all times. A
build--up of fats or other foodstuffs could result in
a fire, especially in the grill pan.
• For safety reasons, do not clean the appliance with
a steam or high--pressure cleaner.
• Always switch off at the electrical supply prior to
carrying out any cleaning or maintenance work.
Important Safety Instructions

4
Service
• You must not attempt to repair the appliance
yourself. Repairs carried out by inexperienced
persons may cause injury or serious
malfunctioning. Refer to your local ELECTROLUX
Service Force Centre. Always insist on genuine
ELECTROLUX spare parts.
Disposal of an old appliance
• Make the appliance unusable, by cutting off the
cable, and remove any door catches, to prevent
small children being trapped inside.
It is most important that this instruction book
should be retained with the appliance for future
reference. Should the appliance be sold or
transferred, always ensure that the book is left
with the appliance in order that the new owner
can get to know the functions of the appliance
and the relevant warnings.

5
Table of contents
FOR THE USER
Important Safety Instructions 3.........
YOUR BUILT--IN OVEN 6................
BEFORE THE FIRST USE 7.............
THE ELECTRONIC PROGRAMMER 8....
Setting the time of day 8..................
Using Countdown (minute minder) 8........
Semi automatic programming of cooking
(Immediate start -- Automatic stop) 8.......
Fully automatic programming of cooking
(Deferred start -- Automatic stop) 8.........
OVEN CONTROLS 9....................
The function selector 9...................
The temperature control 9................
The neon indicator lights 9................
THE OVEN CAVITY 10...................
Oven accessories 11......................
The cooking levels 11.....................
THE DIFFERENT COOKING SETTINGS 12
COOKING FUNCTIONS 13...............
Fan oven 13.............................
Thermal grilling 15........................
Grill Full grill 16..........................
Top element 17...........................
Bottom element 17........................
Conventional oven 18.....................
HINTS FOR SUCCESSFUL COOKING 19
COOKING GUIDES 20...................
CLEANING AND CARE 24...............
REPLACING THE OVEN LIGHT 26........
IF SOMETHING DOESN’T WORK ? 27....
SERVICE AND SPARE PARTS 28.........
GUARANTEE CONDITIONS 29...........
FOR THE INSTALLER 30.................
Technical information 30...................
Fitting the oven into an “in column” or “under
counter” cabinet 31.......................
Electrical connections 32..................
Choice of electrical connections 33..........
Guide to use the Instruction Book
This section explains standard symbols used throughout to make it
easier for the User to find information i.e
Safety instructions
1.2.3 . Step by step instructions for an operation
Hints and tips
Environmental information

6
YOUR BUILT--IN OVEN
General view
Control panel with function selector, electronic
programmer and temperature control
Ergonomic oven door handle
Full glass door with maximum visibility
50
100
150
200
250
275
50
100
150
200
250
275
Countdown
Cook time
End time
Time
setting
ManualCountdown
Cook time
End time
Time
setting
Manual
Oven on
Temperature
FUNCTION
EOB 975
TEMPERATURE
Oven on
Temperature
FUNCTION
EOB 975
TEMPERATURE
Control panel
➀➁➂ ➃➄
➀
Function selector
➁ Clock and electronic programmer
➂ Temperature control
➃ Oven on indicator light
➄ Temperature indicator light

7
BEFORE THE FIRST USE
Remove all packaging , both inside and
outside the oven, before using the appliance.
First cleaning
Remove the accessories and wash in warm and soapy
water. Then rinse and dry carefully.
First heating up
In order to remove possible production
remnants, clean the appliance and heat up the
oven without food once prior to first use.
Ensure that the room is well--ventilated.
How to proceed ?
• Remove all accessories from the oven.
• Remove any labels and protective foils from the
front of the oven.
• Set the time of day (refer to Electronic programmer
chapter)
• Set the function selector to conventional oven
and the temperature control to 275 ° C.
• Heat the oven for an hour to dispel the odour from
the insulation.
These operations can be carried out under
programmer control.
The cooking mode, time and temperature shown in the
cooking guides are designed especially for your oven.
For best results, follow the guides.
The cooling fan
A cooling fan keeps the oven surrounds (control panel,
timer...) cool. It starts up as soon as the oven is
switched on. It is perfectly normal to hear the cooling
fan running for a few minutes after the oven is turned
off.
FUNCTION SELECTOR
TEMPERATURE

8
THE ELECTRONIC PROGRAMMER
This programmer can be used as an independent timer
or to programme a cooking cycle.
The left hand knob selects the functions of the
programmer.
The right hand knob selects the timing of the
functions of programmer.
Symbols in the display :
Cooking symbol
Minute minder symbol
Automatic symbol (switches on as soon as a
cooking time is programmed).
Symbols on the control panel :
Time setting : to set the time of day
Countdown : minute minder
Cook time : to set cooking duration
End time : to set end cook time
Manual -- off position
It is normal that the display of the timer dims from
22.00 to 6.00 am.
Setting the time of day
After first connecting your oven to the power supply, or
after a power cut, the programmer displays ” 0.00 ”.
1. Turn the left--hand knob to the time setting position
and maintain pressure on the knob.
2. Turn the right--hand knob until desired time of day
is reached. Release the left hand knob (the pilot
light is displayed).
Using Countdown (minute minder)
The minute minder function is independent from
the oven and has no effect on the functioning of
the oven.
1. Turn the left hand knob to the Countdown position.
2. Turn the right hand knob to show the required time
(the symbol switches on).
3. Set the left hand knob to the central position.
The time of day re--appears.
If you wish to see the time counting down, leave the left
hand knob on to the Countdown position.
When the required time has elapsed, a buzzer sounds
for about one minute and the symbol flashes.
4. To stop the buzzer, turn the right hand knob
towards “
-- “ sign. The symbol switches off.
Semi automatic programming of cooking
(Immediate start - Automatic stop)
1. Turn the left hand knob to Cook time position.
2. Turn the right hand knob to set the required
cooking time : the symbol AUTO is displayed.
3. Set the function selector and temperature control
knobs to the required positions.
When the cooking time is up, a buzzer sounds for
approximately one minute, the symbol AUTO flashes
and symbol switches off.
The oven is no longer
functioning. Your dishes will continue to cook in the
residual heat of the oven.
4. Reset the oven controls to the Off position
(temperature control to then function selector
to
0 ).
5. Turn the left hand knob to the central position :
the buzzer stops, the symbol AUTO switches off,
the time of day and symbol are displayed.
Fully automatic programming of cooking
(Deferred start - Automatic stop)
1. Turn the left hand knob to Cook time position.
2. Turn the right hand knob to set the required
cooking time : the symbol AUTO switches on.
3. Turn the left hand knob to End time position.
4. Turn the right hand knob to set the end ofcooking
time : the symbol switches off.
5. Set the function selector and temperature control
knobs to the required positions.
will be displayed when it is time to start cooking.
When the cooking time is up, a buzzer sounds for
approximately one minute, the symbol AUTO flashes
and disappears.
The oven is no longer
functioning. Your dishes will continue to cook in the
residual heat of the oven.
6. Reset the oven controls to the Off position
(temperature control to then the function
selector to 0).
7. Turn the left hand knob to the central position
: the buzzer stops, the symbol AUTO switches off,
the time of day and symbol are displayed.
A
U
T
O
A
U
T
O

9
OVEN CONTROLS
The function selector
To obtain the desired cooking mode, turn the function
selector :
• Fan oven
• Thermal grilling
• Grill
• Full grill
• Top element
• Bottom element
• Conventional oven
Once a function has been selected, an appropriate
temperature must be set for the oven to heat up.
To stop the oven turn the temperature control to and
then the function selector to
0 .
The oven light comes on as soon as the function
selector is turned. The light remains on during cooking.
The temperature control
The temperature is selected by turning the tempera-
ture control knob clockwise. The knob is graduated
from 50 ° C to 275 ° C.
The neon indicator lights
Oven on
The indicator light comes on when the appliance is
switched on, and goes out when the function selector
is in the Off position (0).
Temperature
The indicator light comes on while the oven is pre--hea-
ting and goes out when the required temperature is
reached. It switches on and off during cooking to indi-
cate that the temperature is being maintained.
After use ensure the knobs are on Off--position
(temperature control to and function
selector to 0 ).
FUNCTION SELECTOR
TEMPERATURE

10
THE OVEN CAVITY
➀ Shelf runners
➁ Fan
➂ Roof
➃ Grill elements
➄ Oven light
➅ Lower heating element (under the base panel)
➊ to ➎ Cooking levels

11
Oven accessories
In addition to the accessories supplied with your
oven, use only ovenware that is ovenproof to
very high temperatures (follow manufacturers’
instructions).
Your oven is equipped with :
• 2 anti--tip wire shelves
• 1 grill pan
The anti--tip wire shelves
The wire shelves should be fitted with the forms
towardsthe backofthe oven and low sideup . If not
fitted correctly the safety stop mechanism will be affec-
ted.
The grill pan
The grill pan is supplied with 1 grid and 2 handles.
The cooking levels
The oven has five cooking levels which are counted
from 1 to 5 (from the bottom upwards).
The wire shelf
Low side up
The grill pan

12
THE DIFFERENT COOKING SETTINGS
Turn the control either clockwise or anti--clock-
wise to select the cooking function.
Fan oven
The air inside the oven is heated by the element
around the fan situated behind the back panel.
The fan circulates hot air to maintain an even tempera-
ture inside the oven. Select any temperature between
50 ° C and 250 ° C, or the maximum 275 ° C.
Thermal grilling
This cooking method combines the fan with the grill
element. It replaces the rotisserie in your oven and is
ideal for roasting meat and poultry on one level. It is
also perfect for “au gratin” dishes.
Grill
For grilling meat, toasting or browning dishes.
Full grill
For grilling meat, toasting or browning dishes in larger
quantities.
Top element
This function is suitable for finishing cooked dishes,
eg; lasagne, shepherds pie, cauliflower cheese, etc.
Bottom element
This function is particularly useful when blind--baking
pastry or cooking pizza. It may also be used to finish
off quiches or flans to ensure the base pastry is cooked
enough.
Conventional oven
This method uses the top and bottom element and is
ideal for all types of cooking. It is also suitable for
re--heating dishes prepared in advance.
To ensure a uniform distribution of heat, you should
cook on one level only.

13
COOKING FUNCTIONS
Fan oven
Dishes can be cooked on one or several levels using
the fan oven. The circulation of hot air produces an
even cooking temperature. Fan oven cooking is ideal
for all types of dishes.
The advantages of fan oven
Faster preheating :
• As the fan oven quickly reaches temperature, it is
not usually necessary to preheat the oven
although you may find that you need to allow an
extra 5--7 minutes on cooking times.
Lower temperatures :
• Fan oven cooking generally requires lower
temperature than conventional cooking. Follow
the temperatures recommended in the charts or
remember to reduce temperatures by about
20--25 ° C for your own recipes which use
conventional cooking.
Even heating for baking :
• The fan oven has uniform heating on all runner
positions. This means that batches of the same
food can be cooked in the oven at the same time.
However, the top shelf may brown slightly quicker
than the lower one. This is quite usual. There is no
mixing of flavours between dishes.
Cooking frozen dishes
• With fan oven cooking, you can put frozen food
(ready--cooked food, meat, chicken) straight into
the oven without thawing . There is no need to
preheat the oven in this case : simply reduce the
temperature slightly at the start of cooking.
With commercial frozen foods, refer to the cooking
instructions for conventional oven cooking on the
packaging.
How to proceed ?
1. Turn the function selector to and then the
temperature control on the required temperature.
Refer to cooking guides.

14
Cooking the same type of food on two
levels
Which accessories to use ?
In most cases, use wire shelves on runners
➀ and ➂ .
See cooking charts.
Cooking different types of dishes on
two levels
The multi--level position makes it possible for you to
cook a complete meal at once. To do so, be guided by
the following recommendations :
• The various dishes should require similar
temperatures.
• Overall cooking time should be the same as the
longest cooking time required.
• Different dishes may be placed inside or removed
from the oven at different times. This depends on
the cooking time required for each of them, and
possibly on the order in which they are to be
served.
• Take care not to open the oven door while another
dish could suffer (for instance, a cake starting to
rise).
• Remember that certain dishes rise in cooking, so
leave enough space between shelves.
• Meat and poultry should preferably be placed on
shelf
➀ so as not to spit on other dishes.
Defrosting
The fan oven operates without heat and circulates the
air, at room temperature, inside the oven. This increa-
ses the speed of defrosting. However, please note that
the temperature of the kitchen will influence the speed
of defrosting.
This function is particularly suitable for delicate food
which could be damaged by heat, e.g. cream filled
gateaux, iced cakes, pastries, bread and other yeast
products.
How to proceed ?
1. Turn the oven function selector to .
2. Ensure the temperature control knob is in the Off
position .
Hints and tips
• Cover food with a lid, aluminium foil or plastic film
to prevent drying out during defrosting.
• ALWAYS COOK THOROUGHLY IMMEDIATELY
AFTER THAWING.
• Frozen food should be placed in a single layer
when ever possible and turned over half way
through the defrosting process.
• Only joints of meat and poultry up to 2 kg (4 lb.) are
suitable for defrosting in this way.

15
Thermal grilling
Thermal grilling is used with the door
closed. Never leave the grill unattended
when cooking.
Thermal grilling offers an alternative method of
cooking food items normally associated with
conventional grilling. The grill element and the oven
fan operate alternately, circulating hot air around the
food. The need to check and turn the food is reduced.
Thermal grilling helps to minimize cooking smells in
the kitchen.
With the exception of toast and rare steaks, you can
thermally grill all the foods you would normally cook
under a conventional grill. Cooking is more gentle,
therefore food generally takes a little longer to cook
with thermal grilling compared with conventional
grilling. One of the advantages is that larger loads can
be cooked at the same time.
The pre--heating is not necessary for this cooking
mode.
How to proceed ?
Grilling
1. Prepare the food to be grilled.
2. Place the food directly on the grill pan grid.
3. Set the function selector to and then the
temperature control to the required temperature
(see cooking guides).
4. Place the grill pan on runner
➂ or ➃ depending on
the thickness of the food being grilled.
5. When one side is browned, turn the meat over
without piercing it to avoid losing juices. For poultry
and sausages, piercing before cooking is
recommended.
6. Cook the other side.
7. Season when cooking has finished.
Cooking time depends on the thickness of the meat
and not on its weight.
Browning toppings
1. Set the function selector to and then the
temperature control to the required temperature
(see cooking guide).
2. Place the dish containing the food on the shelf. The
closer the food is to grill element the faster the
browning will occur.
3. Leave the dish under the grill for a few minutes until
the food is bubbling and browned.

16
Grill Full grill
Use the grill with the oven door closed to
prevent damage to the control panel.
Never leave the grill unattended when cooking.
Preheat for 3 to 5 minutes.
This cooking mode is ideal for cuts of meat (pork
chops, sausages,...) which stay tender and juicy, for
toasting or for browning toppings on prepared dishes,
preferably hot (e.g. macaroni dishes).
How to proceed ?
Select or depending on the quantity of
food to be cooked.
Grilling
1. Prepare the food to be grilled.
2. Set the function selector to or and then the
temperature control to the required temperature
(see cooking guides).
When grill element has become red :
3. Put the grill pan on the shelf. Use level shelf
➂ or
➃ depending on the thickness of the food being
grilled.
4. When one side is browned, turn the meat over
without piercing it to avoid losing juices. For poultry
and sausages, piercing before cooking is
recommended.
5. Cook the other side.
6. Season when cooking has finished.
Cooking time depends on the thickness of the meat
and not on its weight.
Browning toppings
1. Set the function selector to or and then the
temperature control to the required temperature
(see cooking guide).
2. Place the dish containing the food on the shelf. The
closer the food is to grill element the faster the
browning will occur.
3. Leave the dish under the grill for a few minutes until
the food is bubbling and browned.

17
Top element
This function is suitable for finishing cooked dishes,
eg; lasagne, shepherds pie, cauliflower cheese, etc.
☞How to proceed ?
1. Set the function selector to and the
temperature control to the required temperature.
2. Place the dish in the oven as soon as the
temperature indicator light goes on.
Bottom element
This cooking is particularly useful when blind--baking
pastry or cooking pizza. It may also be used to finish
off quiches or flans to ensure the base pastry is cooked
enough.
☞How to proceed ?
1. Set the function selector to and the
temperature control to the required temperature.
2. Place the dish in the oven as soon as the
temperature indicator light goes on.

18
Conventional oven
Ideal for all types of cooking, especially baking, fish,
terrines and vegetable based dishes.
The oven should be pre--heated.
To ensure even heat distribution, we recommend you
cook on one level only.
How to proceed ?
1. Pre--heat the oven by setting the function selector
to and the temperature control to the required
temperature. See the cooking guide.
Pre--heating time :
• Approximatively 6
1/2
minutes to reach 150 ° C.
• Approximatively 9 minutes to reach 200 ° C.
2. Place the dish in the oven as soon as the
temperature indicator light goes out.

19
HINTS FOR SUCCESSFUL COOKING
Choice of ovenware
The thickness, conductivity and colour of ovenware
affect the cooking results.
A) Aluminium, earthenware, oven glassware and
aluminium with a non--stick interior reduce
cooking and base browning. These materials
are recommended for light, soft textured cakes
and roasts.
B) Enamelled cast iron, anodized aluminium,
zinc--plated iron, porcelain, aluminium with a
non--stick interior and coloured exterior
increase cooking and base browning. These
materials are recommended in particular for
tarts, quiches and crispy baking that should be
browned beneath as well as on top.
If you see What to do ?
Top too dark
Bottom too light
not cooked enough
Use a tin or dish
type B or
place in lower runner
Top too light
Bottom too dark
overcooked
Use a tin or dish
type A or
place in higher runner
During cooking, certain dishes increase in volume, so
remember to choose a container big enough : ideally,
the uncooked dish should take up only two thirds of the
container, leaving the upper third free for expansion.
To avoid excessive spitting, use high--sided dishes for
roasting meat and poultry, or ovenproof glass roasting
trays with a lid, appropriate to the size of the joint.
Condensation and steam
When food is heated it produces steam in the same
way as a boiling kettle. The oven is vented to allow
some of this steam to escape. However, always stand
back from the oven when opening the door to allow any
build up of steam or heat to release.
If the steam comes into contact with a cool surface on
the outside of the oven, e.g. a trim, it will condense and
produce water droplets. This is quite normal and is not
caused by a fault on the oven.
To prevent discolouration, regularly wipe away
condensation and also soilage from surfaces.
Practical tips
• To help keep the oven clean, a baking sheet can
be placed on the shelf under the container to
protect the base from spillage.
• Pierce the skin of poultry or sausages with a fork
before cooking, to avoid the skin swelling and
bursting with the heat.
• Leave as little fat as possible around joints of meat
to avoid spitting and reduce the fat content.
• For tender joints of meat, turn halfway through
cooking and add a little hot water to the dish to
produce a tasty gravy and reduce spitting onto the
walls of the oven.
• Do not exceed the temperature settings
recommended in the cooking guide for meat.
To save energy
• Cook several dishes one after another, if possible,
to save the energy needed to pre--heat the oven
each time. Whenever possible, do not hesitate to
cook 2 or 3 cakes or tarts, for example, at the same
time.

20
COOKING GUIDES
The preheating of the oven is necessary for following cooking settings :
For cooking setting preheating mode time : approx. 6
1/2
minutes to reach 150 ° C
time : approx. 9 minutes to reach 200 ° C
For cooking setting preheating mode time : approx. 7 minutes to reach150
° C
time : approx. 10
1/2
minutes to reach 200 ° C
Dish
Pre
heat
Function
selector
Number
of
levels
Level of
cooking
(runner)
Shelf
position
Temperature
selector
( ° C) Cook time (minutes)
ROASTING GUIDE : MEAT
Beef 1 2 150 -- 160 20 -- 30 per 500 g and 20 -- 30 over
1 2 200 -- 210 20 -- 30 per 500 g and 20 -- 30 over
Lamb and mutton 1 2 160 -- 180 20 -- 30 per 500 g and 20 -- 30 over
1 2 190 -- 200 20 -- 30 per 500 g and 20 -- 30 over
Pork and veal 1 2 160 -- 180 20 -- 30 per 500 g and 10 -- 20 over
1 2 180 -- 190 20 -- 30 per 500 g and 10 -- 20 over
Ham 1 2 150 -- 170 30 -- 40 per 500 g and 30 -- 40 over
1 2 190 -- 200 30 -- 40 per 500 g and 30 -- 40 over
Chicken 1 2 150 -- 170 15 -- 20 per 500 g and 20 over
1 2 180 -- 190 15 -- 20 per 500 g and 20 over
Turkey and Goose 1 1 150 -- 170 15 -- 20 per 500 g up to 3,5 kg then 10 min per
500g
1 1 180 -- 190 15 -- 20 per 500 g up to 3,5 kg then 10 min per
500g
Duck 1 2 150 -- 170 20 -- 30 per 500 g and 20 -- 30 over
1 2 180 -- 190 20 -- 30 per 500 g and 20 -- 30 over
Pheasant 1 2 160 -- 180 35 -- 40 per 500 g and 35 -- 40 over
1 2 180 -- 190 35 -- 40 per 500 g and 35 -- 40 over
Rabbit 1 2 160 -- 180 35 -- 40 per 500 g and 35 -- 40 over
1 2 180 -- 190 35 -- 40 per 500 g and 35 -- 40 over
Potatoes with or
without meat 1 2 160 -- 180 accordingtosize
1 2 180 -- 190 accordingtosize
BAKING GUIDE
Fish 12or3 160 -- 170 30 -- 40
12or3 180 -- 200 30 -- 40
Fish fillets 12or3 160 -- 170 15 -- 30
12or3 180 -- 200 15 -- 30
Fish pie (potato topped) 12or3 170 -- 180 10 -- 15
12or3 190 -- 200 10 -- 15
Pasta, lasagne 12or3 160 -- 180 40 -- 50

21
Dish Cook time (minutes)
Temperature
selector
( ° C)
Shelf
position
Level of
cooking
(runner)
Number
of
levels
Function
selector
Pre
heat
12or3 180 -- 200 40 -- 50
Casseroles
Beef/lamb 11or2 140 -- 160 150 -- 180
11or2 160 -- 170 150 -- 180
Chicken 11or2 150 -- 160 60 -- 90
11or2 170 -- 180 60 -- 90
Baked jacket potatoes 1 3 180 -- 190 60 -- 90
24and2 180 -- 190 60 -- 90
13or4 190 -- 200 60 -- 90
Roast potatoes 1 3 180 -- 190 75 -- 90
24and2 180 -- 190 75 -- 90
1 3 190 -- 200 75 -- 90
Stuffed marrow 1 3 180 -- 190 30 -- 35
24and2 180 -- 190 30 -- 35
1 3 190 -- 200 30 -- 35
Stuffed tomatoes 1 3 180 -- 190 15 -- 20
24and2 180 -- 190 15 -- 20
1 3 190 -- 200 15 -- 20
Yorkshire puddings
large 12or3 180 -- 200 10
40 -- 45
1 2 210 -- 220 10
40 -- 45
individuals 12or 3 180 -- 200 15 -- 20
1 3 200 -- 210 10
15 -- 20
Biscuits 1 3 140 -- 150 10 -- 20
24and2 140 -- 150 10 -- 20
1 3 170 -- 180 10 -- 20
Bread rolls/buns 1 3 220 -- 230 15 -- 20
24and2 220 -- 230 15 -- 20
1 3 230 -- 240 15 -- 20
Cakes :
Small & Queen 1 3 160 -- 170 20 -- 30
24and2 160 -- 170 20 -- 30
12or3 170 -- 180 20 -- 30
Sponges 12or3 150 -- 160 20 -- 30
24and2 150 -- 160 20 -- 30

22
Dish Cook time (minutes)
Temperature
selector
( ° C)
Shelf
position
Level of
cooking
(runner)
Number
of
levels
Function
selector
Pre
heat
1 2 160 -- 170 20 -- 30
Victoria sandwich 1 3 150 -- 160 20 -- 30
23 and 1 150 -- 160 20 -- 30
1 2 170 -- 180 20 -- 30
Madeira 1 2 140 -- 150 20 -- 25
1 2 160 -- 170 20 -- 25
Rich fruit 1 1 125 -- 135 150 -- 180
1 1 130 -- 140 150 -- 180
Christmas 1 1 125 -- 135 150 -- 180
1 1 130 -- 140 150 -- 180
Gingerbread 1 3 140 -- 150 80 -- 90
1 3 160 -- 170 80 -- 90
Meringues 1 3 80 -- 90 120 -- 180
24 and 2 80 -- 90 120 -- 180
1 3 80 -- 90 120 -- 180
Shortbread 12or3 140 -- 150 15 -- 45
24 and 2 140 -- 150 15 -- 45
1 3 170 -- 180 15 -- 45
Fruit pies and crumbles 12or3 180 -- 190 25 -- 30
1 2 190 -- 200 25 -- 30
Pastry :
Choux 1 3 180 -- 190 25 -- 35
24 and 2 180 -- 190 25 -- 35
1 2 200 -- 210 25 -- 35
Flaky / Puff pies 1 3 160 -- 170 15 -- 25
24 and 2 160 -- 170 15 -- 25
1 2 200 -- 210 15 -- 25
Shortcrust--Mince pies 1 2 160 -- 170 15 -- 25
24 and 2 160 -- 170 15 -- 25
1 2 190 -- 200 15 -- 25
Meat pies 1 2 180 -- 200 25 -- 35